Go Back
–+ servings

Healthy Tuscan Pasta Salad with Sun Dried Tomatoes

Course: Side Dish
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 205kcal
Author: Lauren
This Sun Dried Tuscan Pasta Salad recipe makes an excellent summer side dish to chicken or a burger. It seriously has so much flavor! Or make this a complete meal by adding in some chicken!
Print Recipe

Equipment

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 fat free feta cheese (56g)
  • 1/4 cup sun dried tomatoes (60g) the kind in oil (I used California Sun Dry)
  • 2 cups baby spinach (60g)

Vinaigrette

  • 2 Tbsp olive oil (30g) or oil from sun-dried tomatoes, so good!
  • 1/4 cup red wine vinegar (60g) apple cider vinegar works too
  • 1 Tbsp dijon mustard (15g)
  • 1.5 tsp Italian seasoning
  • 1/2 tsp EACH: garlic powder, salt, black pepper

Instructions

  • Bring a large pot of water to a boil. Generously salt the water, then add the pasta. Cook according to package instructions. Drain and rinse with cold water. Drain well so pasta doesn’t get soggy.
  • 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.

Notes

To make gluten-free: use gluten-free pasta noodles
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. 
Optional Variations: 
  • 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.
Helpful Tips
  • Short cut tip: if short on time, omit vinaigrette and just toss with store-bought Italian dressing
  • Use the oil from the sun-dried tomato jar for the absolute BEST flavor!

Nutrition

Serving: 1/8 of recipe (211g) | Calories: 205kcal | Carbohydrates: 26.2g | Protein: 8.1g | Fat: 7.5g | Saturated Fat: 1g | Fiber: 3.9g | Sugar: 3.7g