Mediterranean Pasta Salad (with Sun-Dried Tomatoes)

A Mediterranean pasta salad with sun-dried tomatoes, cherry tomatoes, and spinach. No mayo, easy, ready in 20 minutes and great for meal prep.

Course dinner, Lunch, Salad, Side Dish

Cuisine Italian, Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword easy, healthy pasta salad, meal prep, quick, sun dried tomato pasta salad

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 258

1 pound pound small-shape pasta (such as corkscrew, fusilli, gemelli, bowtie (farfalle), or cavatappi)
1 clove garlic, minced
8.5 ounces of sun dried tomatoes in oil
2 Tablespoons extra virgin olive oil
¼ cup white wine vinegar
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups cherry tomatoes, halved
½ small red onion, very thinly sliced into half moons
2 cups packed baby spinach, thinly sliced

Bring a large pot of salted water to a strong boil over high heat. Add the pasta and cook just shy of al dente, or about 1-2 minutes under the package instructions.
While the pasta is cooking, make the dressing in a large bowl by combining the garlic, oil from the jar of sun dried tomatoes (set the sun dried tomatoes remaining in the jar aside while making the rest of the dressing), olive oil, vinegar, salt, and pepper, whisking to combine.
When the pasta is ready, drain the pasta but do not rinse. Immediately transfer the hot pasta to the bowl with the dressing and mix to combine. Allow to sit for 5 minutes for the pasta to absorb the dressing, tossing occasionally.
While the pasta is marinating in the dressing, remove the sun dried tomatoes from the jar and finely chop.
Add the chopped sun dried tomatoes, cherry tomatoes, red onion, and spinach to the bowl along with the pasta and dressing, tossing to combine.
Taste and add additional salt, pepper, or vinegar to taste. Serve warm at room temperature, or cold.

Cheese: Add crumbled feta, goat cheese, or fresh mozzarella for extra heartiness and flavor.