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Creamy Pasta Salad with Sun-Dried Tomatoes

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A quick and easy creamy pasta salad featuring sun-dried tomatoes and fresh basil, perfect for potlucks, picnics, or a satisfying side dish.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup fresh basil leaves, roughly chopped
  • ½ cup red onion, finely diced
  • 1 cup baby spinach, chopped (optional)
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or fusilli pasta and cook according to package instructions (8-10 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside to drain thoroughly for about 5 minutes.
  3. If using dry-packed sun-dried tomatoes, soak 1 cup in warm water for about 10 minutes to soften. Drain and chop roughly. If using oil-packed tomatoes, drain and chop directly.
  4. In a medium bowl, whisk together ½ cup mayonnaise, ½ cup plain Greek yogurt, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste.
  5. In a large mixing bowl, combine the cooled pasta, chopped sun-dried tomatoes, 1 cup roughly chopped fresh basil, ½ cup finely diced red onion, and 1 cup chopped baby spinach (if using). Pour the dressing over the salad.
  6. Gently toss everything together until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld (up to 2 hours for best results).
  7. Before serving, give the salad a quick stir and taste. Adjust seasoning with additional salt, pepper, or vinegar if needed. Optionally, add a squeeze of fresh lemon juice for extra brightness.

Notes

Do not overcook the pasta; al dente texture is key. Rinse pasta with cold water to stop cooking and prevent clumping. Soak or drain sun-dried tomatoes properly to avoid oily salad. Chill the salad for at least 30 minutes to allow flavors to meld. Adjust seasoning just before serving. For vegan version, substitute mayonnaise and Greek yogurt with plant-based alternatives.

Nutrition

Keywords: creamy pasta salad, sun-dried tomatoes, fresh basil, easy pasta salad, potluck recipe, summer salad, vegetarian pasta salad

Find it online: https://piperplate.com/creamy-pasta-salad-with-sun-dried-tomatoes-easy-homemade-recipe/