Name: Rotini Pasta Salad with Sun-Dried Tomatoes and Basil Recipe
Prep time: 15 min
Cook time: 12 min
Total time: PT-497232H31M21S
Cuisine: Italian
Ingredients: 1 7-ounce jar sun-dried tomatoes (preferably plain; drained); 4 cloves garlic; 3 tablespoons white balsamic vinegar (or red wine vinegar); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup olive oil (regular, not extra virgin); 1 pint grape or cherry tomatoes (sliced in half); 3 (2.25-ounce) cans sliced black olives (drained, rinsed, and patted dry); 1 1/2 cups freshly grated Parmesan cheese; 10-15 basil leaves (washed, rolled, and sliced into ribbons); 1 pound rotini pasta (or penne, farfalle, etc.)

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If you’re on the hunt for a vibrant, flavorful dish that highlights fresh Mediterranean flavors, the Rotini Pasta Salad with Sun-Dried Tomatoes and Basil Recipe is an absolute must-try. This salad brings together perfectly cooked rotini pasta with the sweet tang of sun-dried tomatoes, fragrant fresh basil, and a zesty homemade dressing that sings on your palate. Every bite bursts with layers of texture and taste, making it a crowd-pleaser for family dinners, picnics, or potlucks. It’s colorful, refreshing, and wonderfully satisfying all at once.

Ingredients You'll Need

The image shows a clear food processor bowl with two layers of ingredients inside it. The bottom layer consists of dark red, dried sun-dried tomatoes, and on top of them are several peeled garlic cloves arranged near the edge of the bowl, along with some black pepper sprinkled over the tomatoes. To the right of the bowl is a clear glass cup filled with bright yellow olive oil. Below it is another food processor bowl containing a thick, coarse red paste made from blending the sun-dried tomatoes and garlic together with a layer of oil pooling on the surface. The bowls sit on a white marbled surface with a folded red cloth visible in the lower left corner of the lower image. photo taken with an iphone --ar 4:5 --v 7

Simple, fresh ingredients are key to making this salad shine. Each item brings its own magic—whether it’s the sun-dried tomatoes adding concentrated sweetness, or the crispness of fresh grape tomatoes balancing the richness.

Sun-dried tomatoes (7 ounces): Use plain packed ones for an authentic rich tomato flavor without added oils.
Garlic (4 cloves): Fresh garlic infuses the dressing with a savory punch.
White balsamic vinegar (3 tablespoons): Adds mild acidity and subtle sweetness to the dressing.
Salt (¼ teaspoon): Enhances the flavors evenly throughout.
Black pepper (¼ teaspoon): Provides a gentle hint of spice.
Olive oil (1 cup): I prefer regular olive oil here for a clean finish that doesn’t overpower.
Grape or cherry tomatoes (1 pint): Sliced in half for juicy bursts of freshness.
Sliced black olives (3 cans, 2.25 ounces each): Drained and rinsed for a briny, tangy contrast.
Parmesan cheese (1 ½ cups, freshly grated): Adds nutty richness to bind everything together.
Fresh basil leaves (10–15): Thinly sliced ribbons release their aromatic oils for a fragrant lift.
Rotini pasta (1 pound): Spiraled shape holds onto the flavors beautifully, though penne or farfalle work well too.

How to Make Rotini Pasta Salad with Sun-Dried Tomatoes and Basil Recipe

Step 1: Prepare the Parmesan Cheese

Start by grating your Parmesan cheese if it’s not pre-grated. Using a food processor or hand grater works great—a generous 1 ½ cups adds that perfect savory depth to your pasta salad, so measure it out and set it aside for now.

Step 2: Boil the Pasta

Fill a large pot with water just over halfway, add about a teaspoon of salt, cover it, and bring it to a rolling boil. Once boiling, toss in your rotini pasta. Stir occasionally to prevent sticking and cook it uncovered until it’s just al dente—about three minutes less than package instructions. Taste test to ensure your pasta has that perfect tender-but-firm texture.

Step 3: Make the Sun-Dried Tomato Dressing

In a food processor or blender, combine drained sun-dried tomatoes, garlic cloves, white balsamic vinegar, salt, and black pepper. Pulse gently to break up the tomatoes. While pulsing, slowly drizzle in the olive oil for a luscious, emulsified dressing. Keep in mind, salt and seasoning adjustments come after everything is tossed together because your cheese and olives carry saltiness too.

Step 4: Prepare Fresh Veggies and Herbs

Rinse your grape or cherry tomatoes and slice them in half to create juicy pockets of brightness. Drain and rinse the black olives, then pat dry to avoid extra moisture. For the basil, rinse and dry the leaves, then roll them into a tight bundle and slice thinly to create elegant ribbons bursting with fresh herbal fragrance.

Step 5: Combine Everything

Drain your cooked rotini pasta in a colander and immediately transfer it to a large serving bowl. Pour the sun-dried tomato dressing over the warm pasta and stir to coat every spiral. Then, fold in the Parmesan cheese, halved tomatoes, black olives, and basil ribbons. Give everything a gentle but thorough toss to combine all those gorgeous colors and flavors.

Step 6: Chill and Marinate

Cover your pasta salad and refrigerate it for a few hours to let the flavors meld and intensify. Before serving, stir once more—this step really brings the salad together and wakes up the dressing.

How to Serve Rotini Pasta Salad with Sun-Dried Tomatoes and Basil Recipe

A white bowl with green leaf decoration holds a pasta salad made of golden spiral pasta, scattered with black olive slices, bright red cherry tomato halves, and finely chopped dark red bits resembling sun-dried tomatoes, all mixed evenly. The salad is topped with grated white cheese and a small bunch of fresh green basil leaves placed at the center. The bowl sits on a white marbled surface next to a silver serving spoon with a dark red handle and a piece of red cloth with white stitching is partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, sprinkle a few fresh basil leaves on top right before serving and a light dusting of freshly grated Parmesan. You can also add some toasted pine nuts or a few curls of lemon zest for bursts of texture and aroma that complement the salad beautifully.

Side Dishes

This pasta salad shines as a stand-alone dish but pairs wonderfully with grilled chicken, seafood, or a fresh green salad. It also makes a stellar side for any summer barbecue or picnic, thanks to its cool, tangy flavors and portable nature.

Creative Ways to Present

Try serving this salad in individual mason jars or colorful bowls to highlight the bright layers. For a fun twist, stuff the salad inside hollowed-out bell peppers or tomatoes to transform it into an impressive appetizer or portable lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Rotini Pasta Salad with Sun-Dried Tomatoes and Basil Recipe keeps beautifully covered in the refrigerator for up to four days. Storing it chilled helps the flavors stay fresh while the pasta maintains just the right texture.

Freezing

This salad is not suitable for freezing. The fresh grape tomatoes and basil lose their structure and become mushy after thawing, which impacts the overall experience.

Reheating

This pasta salad is best served chilled or at room temperature, so no reheating is necessary. If you prefer, let it sit out for 15–20 minutes before serving to bring all the flavors to life.

FAQs

Can I use a different type of pasta?

Absolutely! While rotini is ideal for holding onto the dressing, penne, farfalle, or even fusilli will work wonderfully in this salad without losing any flavor or texture.

Is it okay to use sun-dried tomatoes packed in oil?

You can use oil-packed sun-dried tomatoes if that’s what you have on hand, but be sure to drain them well to avoid an oily salad. Plain ones are preferred as they let you control the oil content better.

Can I make this salad vegan?

Yes! Simply omit the Parmesan or use a plant-based cheese alternative. The salad will still be flavorful thanks to the sun-dried tomatoes, basil, and olives.

How long should the salad marinate for the best flavor?

Ideally, refrigerate the salad for at least two to three hours before serving so the ingredients have time to meld together for a richer taste experience.

Can I add other vegetables or proteins?

Definitely! Roasted red peppers, artichoke hearts, grilled chicken, or even chickpeas are fantastic add-ins that complement the salad’s Mediterranean profile beautifully.

Final Thoughts

I hope you’re as excited to make and enjoy this Rotini Pasta Salad with Sun-Dried Tomatoes and Basil Recipe as I am to share it with you. It’s the kind of dish that brightens any meal with its fresh flavors and satisfying textures. Whip it up for your next gathering or a simple weekday dinner — it promises smiles all around!