This vibrant pasta salad combines sun-dried tomatoes, fresh veggies, mozzarella, and herbs in a zesty balsamic vinaigrette. Perfect for picnics, potlucks, or meal prep, it’s a Mediterranean-inspired dish that’s bold, tangy, and satisfying.
1/2cupsun-dried tomatoes in oil, drained and julienned
1pintcherry tomatoes, halved
2cupsbaby spinach or arugula
1cupmozzarella pearls or cubes
1/4cupred onion, finely diced
1/4cupParmesan cheese, grated
1/4cupfresh basil, chopped
3tablespoonsolive oil (or reserved oil from sun-dried tomatoes)
2tablespoonsbalsamic vinegar
1teaspoonminced garlic
1teaspoonItalian seasoning
to tastesalt and black pepper
optionalred pepper flakes for heat
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off excess water.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and black pepper until well combined. Adjust seasoning to taste.
In a large mixing bowl, combine the cooled pasta, sun-dried tomatoes, cherry tomatoes, baby spinach or arugula, mozzarella, red onion, Parmesan cheese, and fresh basil.
Pour the dressing over the salad and toss gently until everything is evenly coated. Be careful not to crush delicate ingredients like cherry tomatoes or mozzarella.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for up to 2 hours.
Before serving, give the salad a final toss to redistribute the dressing. Adjust seasoning if needed and garnish with additional fresh basil or grated Parmesan.