Sun Dried Tomato Pasta Salad

5 from 6 votes

This sun dried tomato pasta salad is so quick and simple to make with just a few pantry staple ingredients. Great for meal prep and bursting with flavor.

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This Sun Dried Tomato Pasta Salad recipe is one of my favorite pantry meals made with only 7 ingredients that I quickly put together when our fridge was running low on fresh ingredients. It was fully of flavor, texture and nutrition and was such a great way to put together those shelf-stable ingredients (plus the feta) with a Mediterranean twist.

Tomato pasta salad served in a white bowl with a fork

How do you make sun dried tomato pasta

Here are the ingredients you’ll need:

  • Rotini Pasta: or other short pasta.
  • Sun dried tomatoes: Use the oil that they come in so that you don’t need to make a separate dressing.
  • Chickpeas: Use canned chickpeas for a really quick and convenient recipe.
  • Fish: You can use either canned salmon or tuna, both work really well.
  • Green Olives: Use pitted olives and cut them in half to blend easier into the salad.
  • Feta cheese: Feta adds a touch of saltiness to this pasta salad.
  • Balsamic vinegar: For a little tang to balance the oil from the sun dried tomatoes, add some acid to the pasta salad. You could also use red or white wine vinegar if that’s what you have.
The ingredients needed to make the tomato pasta salad

Cook the pasta according to the instructions on the package. Throw all of the ingredients together in a large bowl and toss. So easy and ready in less than 15 minutes!

The ingredients in a bowl and mixed together

Tips for making this pasta salad

  1. Cook the pasta al dente. For any pasta salad recipes, I always recommend cooking the pasta al dente. That’s because the texture is really important to the overall appeal of the dish. Cooking the pasta al dente keeps it from becoming mushy when you toss it with the dressing. Be sure to check out my post about how to cook pasta for perfect pasta every time!
  2. Dress the pasta salad while it’s hot. This way, the cooked pasta absorbs the dressing and clings to it better without any of the oil or vinegar being leftover at the bottom of the dish. Adding the dressing, not rinsing with cold water, is what will cool down the pasta.
  3. Use a short dried pasta like fusilli, farfalle, rotini or penne. Dried pasta works so much better than fresh, and use something with shape to it to help collect all of those yummy ingredients.

Frequently asked questions

Can you make it ahead of time?

Because this tomato pasta salad doesn’t have any mayo in, it does keep really well. Make a double batch for easy to grab lunches during the week. Let the salad cool and transfer it to an air tight container, it will keep well for up to 5 days in the fridge. It’s a great option to take to a potluck or picnic.

Do you need to make a dressing for this pasta salad?

Because you use the oil in the jarred sun dried tomatoes, there is no need to make a separate dressing, just add in a little balsamic vinegar and you are good to go! No extra ingredients or time needed, and it is so delicious!

Do you eat the sun dried tomato pasta hot or cold?

This works really well as a cold salad with feta, but you can eat it warm or at room temperature too. It can be served as a salad or as a pasta dish!

Close up of the feta on top of the tomato pasta salad

More pasta salad recipes

When you need a meal in a hurry, this sun dried tomato pasta is a winner! Full of flavor and made with only six pantry staples. Easy peasy!

If you’ve tried this healthy-ish feel good Sun Dried Tomato Pasta Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Sun Dried Tomato Pasta Salad

This sun dried tomato pasta salad is so quick and simple to make with just a few pantry staple ingredients. Great for meal prep and bursting with flavor.
5 from 6 votes
Servings 4 servings
Course Salad
Calories 480
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


  • 8 ounces rotini pasta
  • 1 cup sun dried tomatoes with their oil
  • 15 ounces can chickpeas rinsed and drained
  • 5 ounces canned salmon or tuna
  • ½ cup green olives pitted sliced
  • ¼ cup feta cheese
  • 2 tablespoons balsamic vinegar


  • In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well.
  • In a large bowl, toss the pasta with all the ingredients together until well combined. Enjoy cold or at room temperature or warmed.


Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. Since it’s a salad though, the ingredients and measurements are just guidelines, so feel free to adjust. To make this gluten-free, use any type of gluten-free pasta you’d like and cook it al dente.


Calories: 480kcal, Carbohydrates: 74g, Protein: 26g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 38mg, Sodium: 871mg, Potassium: 1349mg, Fiber: 10g, Sugar: 14g, Vitamin A: 385IU, Vitamin C: 11mg, Calcium: 235mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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top down shot of sun dried tomato pasta

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Recipe Rating


  1. This recipe is so easy to make and tastes so good. I eat it cold for my work lunches and I reckon it is my new go-to lunch! Will definitely be making more.

  2. I love The addition of sun dried tomatoes to pasta salad. Would definitely make it more often .