Sun-dried Tomato Pasta Salad
Sun-dried Tomato Pasta Salad is quick & simple to make with just a few pantry staple ingredients. It's great for meal prep & bursting with flavor!
Servings 4 servings
Calories 384kcal
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) can chickpeas rinsed and drained
- 1 cup baby spinach packed
- ½ cup green olives halved
- ¼ cup crumbled feta cheese
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
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.
Original recipe
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
Instructions
1. 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.
2. In a large bowl, toss the pasta with all the ingredients together until well combined. Enjoy cold or at room temperature or warmed.
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
Instructions
1. 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.
2. In a large bowl, toss the pasta with all the ingredients together until well combined. Enjoy cold or at room temperature or warmed.
Nutrition
Serving: 1.5cups | Calories: 384kcal | Carbohydrates: 66g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 836mg | Potassium: 398mg | Fiber: 8g | Sugar: 7g | Vitamin A: 844IU | Vitamin C: 17mg | Calcium: 130mg | Iron: 3mg