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About This Recipe
Pasta salad is the ULTIMATE summer side! It is the perfect addition next to burgers, hot dogs, grilled veggies, your favorite grilled protein, literally everything and it always sounds like a good idea!
Now this pasta salad particular is BURSTING with the most delicious Tuscan flavor. It’s got tomatoes, feta cheese, sun dried tomatoes and the most to-die-for, delicious dressing! It’s made with leftover oil from a jar of sun-dried tomatoes, along with some olive oil + more herby, tangy goodness!
This pasta salad is a vegetarian dish but is still packed with protein thanks to the noodles. However, feel free to use any small pasta you wish! Penne, cavatappi and rotini would all be good.
Whether you’re serving this pasta salad as a side dish for an easy weeknight dinner or bring to your next summer potluck, I promise it’ll be a hit no matter what! Serve alongside BBQ Chicken Wraps, Bang Bang Salmon Bites, or Air Fryer Turkey Burgers!
Why You’ll Love This Tuscan Pasta Salad
- It is filled with so much delicious sun-dried tomato flavor!!
- Excellent vegetarian side dish option that’s packed with fresh veggies and protein.
- A perfect option to bring to your next potluck or fourth of july party
- So easy to make into a balanced meal with your favorite protein.
- You can modify to make vegan, dairy-free, and/or gluten-free!
- Simple ingredients and so quick and easy to throw together!
- Bow tie Pasta – I used Protein+ bowtie pasta. Rotini, penne, elbow, or any short pasta of choice will work! Gluten-free pastas also work great here!
- Tomatoes – Grape tomatoes or cherry tomatoes work great!
- Bell pepper – I used a red one.
- Onion – I used a red onion for a little crunch and bitterness.
- Cucumber
- Feta cheese – I used fat-free feta cheese here.
- Oil-packed sun-dried tomatoes – I used California Sun Dried.
- Fresh spinach – I used baby spinach- such a great veggie to sneak in!
- Extra virgin Olive Oil – Using the sun-dried tomato oil also works! That’s what I did and it really infuses the pasta to a whole other level!
- Vinegar – I like using Apple Cider or Red Wine vinegar!
- Dijon mustard
- Seasonings – Grab some salt, black pepper, Italian seasoning, and garlic powder!
- Add mozzarella pearls instead of feta for more of a caprese pasta salad vibe!
- Use whole wheat pasta for an extra boost of fiber. Chickpea pasta will work for this recipe, but it does give a stronger flavor, especially when cold, so I don’t like using it for cold pasta salad recipes. But if chickpea pasta is your thing, go for it!
- Add in white beans or chickpeas for more volume and more fiber.
- Add or substitute artichoke hearts, kalamata olives, fresh mozzarella, or some red pepper flakes for some kick.
How To Make
- Bring a large pot of water to a boil. Generously salt the water. Then, add the pasta. Cook according to package directions (time will vary based on the type of pasta and we’re going for pasta al dente). Drain and rinse with cold water. Drain well so pasta doesn’t get soggy.
- In a very large bowl, whisk together the vinaigrette dressing ingredients. Then, add the slightly cooled pasta, tomatoes, peppers, red onion, cucumber, feta cheese, sundried tomatoes, and spinach to the bowl. Mix well.
- Cover with plastic wrap. Refrigerate for at least one hour or until ready to serve. Taste before serving and add more salt and pepper if needed. Sprinkle with parmesan cheese fresh basil, or fresh parsley if desired. Even better the next day after refrigerating for 24 hours.
add chicken (or another protein)
Add chicken or another favorite protein and you have a delicious, macro-balanced meal! It’s no reheat so perfect for work and on the go, and during the summer when you don’t want to turn the oven on.
Toss into the pasta salad or serve alongside. Given the flavors of this particular Mediterranean inspired pasta salad I love serving it with it Greek Chicken, Gyro Chicken, Balsamic Chicken and BBQ Chicken. I also love whipping this up with my Greek Turkey Burgers! If I need EASY I buy cooked chicken to eat with.
Can I make this tuscan pasta salad in advance?
Yes! This is a great recipe to make in advance if you need to prepare for a get-together beforehand. Just prep as instructed and let sit in the fridge until ready to serve! I honestly think this taste better after refrigerating overnight so it’s always a go-to of mine when I need to prep early!
Does this pasta salad work for meal prep?
Absolutely! This pasta salad holds up great so feel free to make a big batch to enjoy throughout the week!
How long does this pasta salad last in the fridge?
This recipe will stay fresh for up to 5 days in the refrigerator in an airtight container.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Tuscan Pasta Salad
Ingredients
- 8 oz. bowtie pasta or other short pasta (I used Barilla Protein+)
- 8 oz. grape tomatoes halved
- 1 red bell pepper (180g) diced
- 1 small red onion (140g) thinly sliced
- 1/2 large cucumber (180g) quartered
- 1/2 cup feta cheese (56g) fat-free or reduced fat, block for best flavor
- 1/4 cup sun dried tomatoes (60g) the kind in oil (California Sun Dry)
- 2 cups baby spinach (60g)
Vinaigrette
- 2 Tbsp oil from sun-dried tomatoes (30g) or olive oil
- 1/4 cup red wine vinegar (60g) or apple cider vinegar
- 1 Tbsp dijon mustard (15g)
- 1.5 tsp Italian seasoning
- 1/2 tsp EACH: garlic powder, salt, black pepper
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Instructions
- Bring a large pot of water to a boil. Generously salt the water, then add the pasta. Cook until al dente according to package instructions. Drain and rinse with cold water.
- In a very large bowl, whisk together the vinaigrette ingredients. Then add the cooked pasta, tomatoes, peppers, red onion, cucumber, feta cheese, sun dried tomatoes and spinach to the bowl. Mix well.
- Refrigerate for at least one hour hour or until ready to serve. Taste before serving and add more salt andpepper if needed. Best if refrigerated for 24 hours.
Equipment
- Vegetable chopper optional
Notes
To make vegan: omit feta cheese or sub for your favorite vegan-friendly cheese! This is a great recipe to make in advance! Just prep as instructed and let sit in the fridge until ready to serve! This recipe will stay fresh in the fridge in an airtight container for up to 5 days.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
