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Sun-dried tomato pesto pasta salad

4.75 from 4 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.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse Jennes


  • 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


  • Pasta: Bring water to a boil. When the water is boiling, cook the pasta according to package directions. Once it's cooked, drain and rinse it under cold water.
  • Pesto: 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.
  • Veggies and herbs: Wash the cherry tomatoes and cut them in half. Wash the basil and slice it very thinly.
  • Assembly: Mix the cold pasta and pesto in a large salad bowl. Add in the cherry tomatoes, extra pine nuts, and top with fresh basil.



  1. On average, 1 serving of pasta equals 2-3 ounces (60-85 g).
  2. Optionally dry-roast the pine nuts in a pan without oil for 2-3 minutes until golden brown. Stir often and watch carefully to prevent them from burning.
  3. Storage: This pasta salad will last for 4-5 days in an airtight container in the refrigerator. 


Calories: 511kcal | Carbohydrates: 72g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Fiber: 4g | Sugar: 9g
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