There’s something about Pasta Salad with Sun Dried Tomatoes that just feels refreshing and satisfying, doesn’t it? It’s that delightful mix of flavors that always gets me excited to dig in, especially during warmer months when we crave something lighter.
Cuts weeknight cooking time, uses common ingredients, yields leftovers, travels well, and adapts to various add-ins for picky eaters.
I know how tricky it can be to whip up a pasta salad that stays tasty even after sitting in the fridge for a few days. It’s so disappointing when you find a dry, sad version of what you made. This recipe solves that issue with a light vinaigrette dressing, giving it a burst of flavor without all the heaviness.
This salad is super quick too! With a total time of just 30 minutes, 20 for prep and 10 for cooking, you can have it on the table in no time. Plus, using rotisserie chicken makes it even easier, saving you time without sacrificing taste.
If you want a different twist, or if you need a tasty side for a gathering, I’ve got another great suggestion. If you try this smoky chipotle black bean pasta salad, you’ll have another flavorful dish to enjoy!
Why You Will Love This Recipe
- Flavor : The combination of sun-dried tomatoes, fresh veggies, and light vinaigrette creates a savory and tangy dish that’s refreshing yet satisfying.
- Texture : The spiral pasta, crunchy cherry tomatoes, and tender chicken create a pleasant mix of textures that keeps each bite interesting.
- Convenience : Using rotisserie chicken means no fussing with cooking. Plus, it’s quick to throw together and ideal for meal prep.
- Storage : This salad actually tastes better the next day. Just set aside some dressing to refresh it for a delicious lunch later.
Juicy Pasta Salad with Chicken
- Prep Time: 20 minutes
- Cool Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 5 - 6 servings 1x
- Category: salad
- Method: mixed
- Diet: nut-free
Description
A delicious pasta salad featuring sun-dried tomatoes and chicken, perfect for a refreshing meal.
Ingredients
- 375 g (12 oz) spiral pasta, or other pasta of choice
- 220 g (7 oz) jar sun-dried tomato strips in oil
- 2 cups (packed) shredded cooked chicken
- 250 g (1 1/2 cups) cherry tomatoes, halved
- 75 g (2.5 oz) baby spinach (2 big handfuls)
- 1 small red onion, quartered and finely sliced
- 100 g (3 oz) feta, crumbled
- 1 tsp mixed dried herbs
- 1/3 cup (85 ml) oil from sun-dried tomatoes
- 2 tbsp white wine vinegar
- 1 garlic clove, minced
- 1 tsp dijon mustard
- 1 tsp white sugar
- 3/4 tsp salt
- 1/2 tsp pepper
Instructions
- Cook the Pasta: Start by boiling water in a large pot. Add the spiral pasta and cook until it is al dente, about 10 minutes. When ready, the pasta should be firm but tender. Be careful not to overcook, as mushy pasta is not appealing in a salad.
- Drain & Rinse: Drain the pasta and rinse it under cold water to stop the cooking process and help it stay fresh. This step is crucial to avoid a chewy texture later.
- Mix in Chicken: Toss in your shredded cooked chicken while it is still warm, allowing it to slightly meld with the pasta. Ensure the chicken is shredded evenly for consistent flavor throughout.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes, letting their tangy aroma infuse the mixture. Ensure even distribution for a flavorful salad, watching out for any tough bits that could be unpleasant in texture.
- Blend Dressing Ingredients: In a separate bowl, whisk together the olive oil, white wine vinegar, minced garlic, dijon mustard, sugar, salt, and pepper until well mixed and slightly thickened. Keep an eye out to ensure the dressing does not separate, as it needs to coat the salad evenly.
- Combine Everything: Pour the dressing over the pasta, chicken, and sun-dried tomatoes, mixing until all ingredients are well coated and glistening. If it looks dry, add a splash of reserved pasta cooking water.
- Fold in Spinach: Gently fold in the fresh spinach right before serving to keep it vibrant and crisp. Adding it too early may lead to excessive wilting.
- Serve & Enjoy: Chill the salad briefly before scooping into bowls. Enjoy it fresh, as leftovers may dry out. Taste as you prep, adjusting seasoning as needed.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for 3 to 5 days. The flavor enhances the next day. Reserve some dressing to freshen it up when you serve leftovers.
- Expert Tips: If the pasta salad feels too dry after a day in the fridge, add a splash of reserved dressing or a little pasta cooking water to brighten it up. When using spinach, consider adding it right before serving to prevent wilting. Taste the dressing before mixing into the salad to ensure it has enough salt for flavor.
- Reheating Instructions: If needed, briefly warm the cold pasta in the microwave to help keep it moist, about 30 seconds to 1 minute.
- Serving Suggestions: Pair with grilled chicken or fish, serve alongside a fresh green salad, or add garlic bread for a complete meal.
- Recipe Variations: Substitute rotisserie chicken with shrimp or tuna. Add olives or capers for a briny touch, or incorporate seasonal vegetables like bell peppers.
- Ingredient Notes: When selecting sun-dried tomatoes, choose those packed in oil for the best flavor. If unavailable, consider substituting with olives or another preserved vegetable.
Nutrition
- Serving Size: 1 serving
- Calories: 602
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If pasta salad feels too dry after a day in the fridge, adding a splash of reserved dressing or a little pasta cooking water can help brighten it up.
- When using spinach, consider adding it right before serving to prevent it from wilting and losing its freshness in the salad.
- If you find the flavor lacking, tasting as you mix the dressing is key; a touch more salt can really make a difference.
- For an efficient meal prep, consider warming up cold pasta briefly in the microwave to help keep it moist and ready for serving.
- If you’re left with extra oil from the sun-dried tomatoes, save it for dressing other salads or drizzling over grilled veggies.
Serving Suggestions
Pair this pasta salad with grilled chicken or fish for a heartier meal. Serve alongside a fresh green salad or add garlic bread for additional accompaniment.
This salad can feature in meal prep or serve at summer picnics and barbecues. It also makes a good option for potlucks and family gatherings.
A drizzle of balsamic vinaigrette or a sprinkle of fresh herbs can add finishing touches. Consider adding a sprinkle of cheese if desired.
Recipe variations
- You can use 375 g / 12 oz of penne or fusilli pasta instead of spiral pasta for a different texture.
- Add 1 tbsp of lemon juice and 1/2 tsp of red pepper flakes for an extra zing in the dressing.
- Either replace cherry tomatoes with halved grape tomatoes or skip them entirely for a simpler salad.
- If scaling for a larger group, double the amounts to serve 8, using 750 g / 24 oz of pasta and 440 g / 14 oz of sun-dried tomatoes.
Save This Recipe!
How to Store?
To keep your pasta salad with sun-dried tomatoes and chicken fresh, follow these storage tips:
Room Temperature: Store the salad in an airtight container at room temperature for up to 2 hours. Keep it away from direct sunlight.
Refrigeration: Place the pasta salad in an airtight container in the refrigerator for up to 3 days. This prolongs freshness and flavor.
Freezing: For longer storage, use a freezer bag or airtight container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
- Vegetarian Roasted Tomato Burrata
- Vegetarian Tomato Olive Tapenade Pasta Salad
- Vegetarian Pickled Jalapeño Pasta Salad
- Vegetarian Sun-Dried Tomato and Spinach Orzo Salad
If you enjoyed this Pasta Salad with Sun-Dried Tomatoes and Chicken or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
