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Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with rotini, spinach, feta, and Kalamata olives tossed in a tangy herb vinaigrette. Chilling firms up the flavors so every bite tastes well-seasoned.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb rotini or penne pasta about 1 pound
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 8 oz feta cheese, crumbled
  • 2 cup fresh spinach, chopped
  • 0.5 cup Kalamata olives, sliced
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 garlic, minced use 2 cloves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a large pot of water to a boil, cook the rotini or penne pasta according to package directions, then drain.
  2. Rinse the drained pasta with cold water to stop the cooking and cool it quickly.
Make the herb vinaigrette
  1. In a bowl, whisk olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper until combined.
Assemble the pasta salad
  1. Add the cooled pasta to a large bowl, then top with sun-dried tomatoes, crumbled feta, chopped spinach, and sliced Kalamata olives.
  2. Pour the herb vinaigrette over the salad and toss gently to coat while keeping feta from breaking up too much.
Chill and finish
  1. Refrigerate the salad for at least 1 hour to let the flavors meld.
  2. Right before serving, toss again and adjust seasoning with more salt and pepper if needed.

Notes

Pro tip: Rinsing the pasta well prevents clumping and makes the vinaigrette coat evenly. Refrigerate in a covered container up to 3 days; freeze not recommended because feta and spinach texture soften. For a dairy-light option, use a lower-fat feta or finely crumbled vegan feta instead of regular feta.