Sun-dried Tomato Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
384 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Mediterranean
Sun-dried Tomato Pasta Salad
Description
Sun-dried Tomato Pasta Salad features rotini pasta mixed with sun-dried tomatoes packed in oil, chickpeas, baby spinach, and green olives, dressed with a vinaigrette made from lemon juice and zest, honey, Dijon mustard, oregano, and the oil from the sun-dried tomatoes. The red onions marinate in the dressing, softening their sharpness and enhancing the overall flavor. The salad is finished with crumbled feta cheese, which complements the acidity and adds a mild creaminess.
The salad offers a blend of textures from the tender pasta, creamy feta, and firm chickpeas, while the sun-dried tomatoes provide a concentrated, slightly sweet flavor. This dish is best served at room temperature or chilled and can be a versatile side or light main dish for warm weather meals.
Leftovers store well in the fridge up to 4-5 days in an airtight container. Adjust ingredient amounts or substitute gluten-free pasta if needed, but note that results may vary.
Ingredients
- 8 ounces rotini pasta
- 1 (7-ounce) jar sun-dried tomatoes packed in oil
- 1 lemon zest and juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ red onion thinly sliced
- 1 (15-ounce) chickpeas rinsed and drained, canned
- 1 cup baby spinach packed
- ½ cup green olives halved
- ¼ cup feta cheese crumbled
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente, according to the package directions. Drain the pasta.
- Drain the sun-dried tomatoes and pour the oil into a large serving bowl. Add the lemon zest, lemon juice, honey, mustard, oregano, salt, and pepper and whisk until emulsified. Add the red onions and allow them to marinate in the dressing while you prepare the remaining ingredients.
- Transfer the pasta on top of the dressing with the onions. Add the reserved sun-dried tomatoes, chickpeas, spinach, and olives. Toss to combine and sprinkle with feta cheese right before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 4-5 days.
- Feel free to adjust ingredient amounts to taste since this salad allows flexibility.
- Use gluten-free pasta if you need a gluten-free version; cook it al dente for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 384kcal | 19% |
| Carbohydrates | 66g | 22% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 836mg | 35% |
| Potassium | 398mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 17mg | 19% |
| Calcium | 130mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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