• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Salads

    Sun-dried tomato pesto pasta salad

    June 6, 2022 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe Jump to Video

    Pasta salads make a great main dish on hot summer days and an easy side dish for a BBQ party. This sun-dried tomato pesto pasta salad is super flavorful and made with a few simple ingredients. The best part is that it comes together in 15 minutes.

    This sun-dried tomato pasta salad is the ultimate summer recipe. It's loaded with cherry tomatoes and topped with fresh basil and pine nuts. A combination of flavors made in heaven! It was actually inspired by this tomato pesto gnocchi on the site, which is basically the warm version of this pasta salad.

    If you're looking for more recipes for a summer party or your next backyard grill party, this zucchini dip and Mediterranean tomato-cucumber salad would be a great addition.

    Jump to:
    • Why you'll love this recipe
    • Key ingredients and substitutions
    • Add-ins you may like
    • Elo's tips
    • Step-by-step (with pictures)
    • Watch the video!
    • Frequently asked questions
    • The recipe

    Why you'll love this recipe

    • This pasta salad comes together in 15 minutes only.
    • It can easily be scaled up, which makes it the perfect meal for family gatherings.
    • The red pesto is made without parmesan cheese and is therefore dairy-free.
    • Overall this recipe is vegan, gluten-free and nut-free. It's ideal to accommodate anyone with food intolerances or special diets.

    Key ingredients and substitutions

    Sundried tomatoes in oil make the base of the pesto. They should be readily available in every grocery store. You want to use both the tomatoes and the preservation oil to make the pesto. If you don't have enough oil, you can add extra virgin olive oil.

    Pine nuts are used inside the pesto and as a topping. You can replace them with sunflower seeds.

    Tomato paste enhances the overall tomato flavor of the pesto. A tiny bit goes a long way here.

    Red wine vinegar adds a slight tartness that tastes great with cold pasta. You can replace it with apple cider vinegar or lemon juice. Leave it out completely if the preservation oil already contains a lot of vinegar.

    Cherry tomatoes are the fresh component of the salad. You can replace them with regular fresh tomatoes as long as they are very firm. You might want to remove the seeds and use only the flesh.

    Fresh basil brings out the Mediterranean flavors of this salad.

    Fusilli is my favorite pasta shape as they retain the red pesto so well. I use the gluten-free pasta from Barilla and love them.

    See recipe card for the full ingredient list and exact quantities.

    Add-ins you may like

    • Sauteed or grilled vegetables such as zucchini, eggplant, and roasted red bell pepper pair extremely well with this pasta salad.
    • Pitted black or Kalamata olives make great additions as well.
    • Small or large capers are a staple of Mediterranean cuisine that would complement this sundried tomato pesto pasta salad beautifully.
    • Red pepper flakes can add some spice.

    Elo's tips

    1. Choose ripe, flavorful cherry tomatoes.
    2. Use red lentil pasta to make it high in protein.
    3. Cook the pasta in salted water and adjust the seasoning once everything is tossed together. This is very important to obtain a flavorful pasta salad.
    4. Make the pasta salad the night before if time allows. It enables the noodles to absorb the flavor of the pesto.

    Step-by-step (with pictures)

    STEP 1: Cook the pasta. Add the pasta to the large pot of boiling water. Cook them according to package directions. When cooked, drain and rinse under cold water to bring to room temperature in no time.

    STEP 2: Make the sun-dried tomato pesto. Add all the ingredients to a small blender or food processor.

    Elo's tip: If using gluten-free pasta, cook them a little more than al dente as they tend to get a little hard once they cool down.

    STEP 3: Blend until it reaches a pesto-like consistency. Making the pesto while the pasta is cooking will save you a lot of time and allow you to make this recipe in 15 minutes.

    STEP 4: Wash the tomatoes and basil. Cut the cherry tomatoes in half (or into quarters if they are large). Roll up the basil leaves and slice them very thinly.

    STEP 5: Combine everything. Add the cooked pasta, pesto sauce and tomatoes to a large mixing bowl. Mix with salad servers until the pasta is well-coated.

    STEP 6: Top with extra pine nuts and basil. You can also sprinkle some red pepper flakes on top if you like it spicy.

    Elo's tip: Add the basil right before serving if you're making the pasta salad the night before.

    Watch the video!

    Frequently asked questions

    What is one serving of pasta?

    On average, 1 serving of pasta equals 2-3 ounces (60-85 g).

    How long does pasta salad last in the fridge?

    This pasta salad will last for 4-5 days in an airtight container in the refrigerator. Toss everything except the pine nuts and basil. Add those right before serving.

    Can you freeze homemade pesto?

    You can freeze this sundried tomato pesto for up to 3 months in an airtight container.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Sun-dried tomato pesto pasta salad

    5 from 2 votes
    This sun-dried tomato pesto pasta salad is super flavorful and made with a few simple ingredients. It makes a great BBQ side dish recipe.
    Print Pin
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Author: Eloïse Jennes

    Ingredients 

    • ½ cup (80 g) sun-dried tomatoes packed
    • ¼ cup (50 g) oil from sundried tomatoes or olive oil
    • ¼ cup (35 g) pine nuts or cashews or sunflower seeds, more for topping
    • 1 tablespoon tomato paste
    • ½ teaspoon apple cider vinegar sub red wine vinegar or lemon juice
    • 16 oz (450 g) cherry tomatoes
    • Fresh basil
    • 4 servings of pasta gluten-free

    Instructions

    • Bring water to a boil.
    • When the water is boiling, cook the pasta according to package directions.
    • Add the sun-dried tomatoes, oil, pine nuts, tomato paste and apple cider vinegar to a blender. Blend until the tomatoes a finely chopped. Blend for longer if you prefer a smoother consistency.
    • Wash the cherry tomatoes and cut them in half. Wash the basil and slice it very thinly.
    • Once the pasta is cooked, drain and rinse it under cold water.
    • Mix the cold pasta and pesto in a large salad bowl. Top with extra pine nut and fresh basil.

    Video

    Nutrition

    Calories: 511kcal | Carbohydrates: 72g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Fiber: 4g | Sugar: 9g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    More pesto recipes

    • Vegan Sun-Dried Tomato Pesto Gnocchi
    • 20-Minute Zucchini Pesto Gnocchi
    • The Best Zucchini Dip With Fresh Basil
    • Savory Tomato & Pesto Tart

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let us know how you liked it by leaving a star rating and a comment below! Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    Discover more recipes

    • Breakfast
    • Easy Dinners
    • Healthy Snacks
    « Best Protein French Toast
    Pasta Al Pesto (Linguine With Basil Pesto) »

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Eloïse, the recipe developer and passionate food photographer behind Cooking With Elo. My goal is to show you that vegan and gluten-free recipes can be quick and easy to make (all while being incredibly delicious)! On the blog, you'll find easy-to-follow vegan recipes to put together your weekly meal plans!

    More about me →

    Popular Vegan Dinners

    • Tomato Pumpkin Sauce Gnocchi
    • 3-Ingredient Buckwheat Galettes
    • Easy Mediterranean Tomato Cucumber Salad
    • 30-Minute Vegan Lentil Bolognese

    3-Week Soup Challenge

    Join the challenge and meal-prep 3 nutritious, filling and super fun soup recipes per week!

    • 3-Week Meal-Prep Soup Challenge

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan Desserts

    • Aquafaba Chocolate Mousse
    • Healthy Lemon Cookies (No Bake)
    • Vegan Lemon Pudding
    • Moist Carrot Cake Energy Balls

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes your tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Me
    • Privacy Policy
    • Contact

    Copyright © 2022 Cooking With Elo