Delicious Pasta Salad with Basil and Sundried Tomatoes

A great side dish should work for any occasion like summer barbecues, potlucks, and weeknight dinners. You want something that tastes great at room temperature, holds up in the heat, and can be made ahead without losing its flavor.

Thankfully, this pasta salad with basil and sun-dried tomatoes hits all the right notes: it’s packed with flavor from the balsamic reduction and fresh ingredients, comes together in about 30 minutes, and actually tastes better after sitting in the fridge for a few hours, making it perfect for stress-free entertaining.

SAVE NOW

Which Pasta Shape Should I Use?

Short pasta shapes work best because they hold onto the dressing and other ingredients.

Rotini, penne, farfalle, or fusilli are all great choices. Their nooks and crannies catch the balsamic vinegar and bits of sun-dried tomato.

Avoid long pasta like spaghetti or linguine since they don’t work as well in a cold salad format.

Looking for a healthier option? Whole wheat or chickpea pasta will work just fine here, though they may absorb a bit more dressing. Just add a splash more balsamic before serving.

SAVE NOW

Can I Swap Any Ingredients?

• Mozzarella: Fresh mozzarella balls (bocconcini) add a nice touch, but regular block mozzarella cut into cubes works just fine. You could also use feta for a tangier flavor or provolone for something milder.
• Fresh basil: Fresh basil really makes this dish shine, but if you’re in a bind, use about 1 tablespoon of dried basil instead. Add it to the dressing so it has time to rehydrate.
• Balsamic vinegar: Red wine vinegar or white wine vinegar mixed with a tiny bit of honey can stand in for balsamic if needed.
• Parmesan: Pecorino Romano or Asiago make good substitutes, or you can skip the hard cheese altogether if you’re using plenty of mozzarella.

Simple Tips for a Better Pasta Salad

Always rinse your cooked pasta with cold water as soon as it’s done to prevent mushy, clumpy noodles.

Keep the heat low when making the balsamic glaze. High heat can cause the vinegar to burn and turn bitter.

Don’t toss out the oil from your sun-dried tomato jar. Add a tablespoon or two to the dressing for extra flavor.

Dress the pasta while still slightly warm, then taste and adjust seasoning after chilling since cold temperatures can dull the flavors.

SAVE NOW

Perfect Pairings for This Pasta Salad

This pasta salad is a natural fit for potlucks and barbecues and pairs beautifully with a variety of mains and sides.

Grilled chicken, steak, or Italian sausages are all excellent choices to serve alongside it.

Keeping things vegetarian? Try it with grilled zucchini, bell peppers, and eggplant brushed with olive oil.

It also works well as a side for sandwiches like a caprese panini or a turkey and provolone sub.

To round out the meal, keep it light with a wedge salad or some fresh fruit.

The Best Way to Store This Salad

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a drizzle of olive oil or balsamic before serving since pasta tends to soak up the dressing as it sits.

Make Ahead: I love making this the night before a party or potluck. Just toss everything together, cover it up, and let it chill overnight. The pasta absorbs all those amazing flavors from the sundried tomatoes and balsamic, making it even more delicious the next day.

Serve: This salad is meant to be enjoyed cold or at room temperature, so just pull it out of the fridge about 15-20 minutes before serving. Give it a good stir and taste it to see if it needs a splash more balsamic or a pinch of salt before you put it on the table.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium
Servings	8 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 70-85 g
• Fat: 60-75 g
• Carbohydrates: 320-350 g

Ingredients

For the salad:

• 18 oz pasta (I always use Barilla Penne for the best al dente texture)
• 9 oz mozzarella (cut into 1/2-inch cubes for even distribution)
• 1/3 cup fresh basil
• 8 oz sun-dried tomatoes (chopped into 1/4-inch strips)
• 1/4 teaspoon red pepper flakes

For the dressing:

• 2.5 tsp balsamic vinegar
• 2.5 tsp olive oil (I prefer Bertolli Extra Virgin for a smooth finish)
• 2.5 tsp garlic (freshly minced for more flavor)
• 3/4 tsp salt
• 1.5 tsp dried basil
• 1/2 tsp black pepper

For the glaze and garnish:

• 3/4 cup balsamic vinegar (simmered until it coats the back of a spoon)
• 1/4 cup parmesan cheese

Step 1: Prepare Mise en Place and Start the Balsamic Reduction

• 2.5 tsp garlic, freshly minced
• 8 oz sun-dried tomatoes
• 9 oz mozzarella
• 1/3 cup fresh basil
• 3/4 cup balsamic vinegar

Begin by mincing the garlic and setting it aside.

Chop the sun-dried tomatoes into 1/4-inch strips and cut the mozzarella into 1/2-inch cubes, keeping them separate.

Tear the fresh basil into bite-sized pieces.

Pour the 3/4 cup balsamic vinegar into a small saucepan and place it over low heat—this slow reduction will develop a rich, syrupy glaze while you prepare the rest of the salad, so it can simmer untouched for 15-20 minutes until it coats the back of a spoon.

Step 2: Cook the Pasta to Al Dente

• 18 oz pasta
• salt for cooking water

Bring a large pot of salted water to a rolling boil and add the pasta, stirring occasionally to prevent sticking.

Cook according to package directions until al dente—I always use Barilla Penne because it holds its texture perfectly and doesn’t turn mushy.

Drain the pasta thoroughly but do not rinse it, as the starch helps the dressing cling to each piece.

Step 3: Make the Vinaigrette Dressing

• 2.5 tsp balsamic vinegar
• 2.5 tsp olive oil
• 2.5 tsp garlic, freshly minced
• 3/4 tsp salt
• 1.5 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/2 tsp black pepper

While the pasta cooks, whisk together the 2.5 tsp balsamic vinegar, 2.5 tsp olive oil, minced garlic from Step 1, 3/4 tsp salt, 1.5 tsp dried basil, 1/4 tsp red pepper flakes, and 1/2 tsp black pepper in a small bowl.

Stir until the salt dissolves and the flavors meld together.

I prefer Bertolli Extra Virgin olive oil because it has a smooth, clean finish that doesn’t overpower the delicate basil and tomato notes.

Step 4: Assemble and Chill the Pasta Salad

• cooked pasta from Step 2
• 9 oz mozzarella cubes from Step 1
• fresh basil from Step 1
• chopped sun-dried tomatoes from Step 1
• vinaigrette dressing from Step 3

Transfer the hot cooked pasta to a large bowl and immediately add the mozzarella cubes, fresh basil, and chopped sun-dried tomatoes from Step 1.

Pour the vinaigrette from Step 3 over the warm pasta and toss gently but thoroughly to coat every piece.

The residual heat will warm the mozzarella slightly and help distribute the flavors evenly.

Cover and refrigerate for at least 30 minutes so the flavors meld and the salad chills properly.

Step 5: Finish with Balsamic Glaze and Parmesan

• chilled pasta salad from Step 4
• balsamic reduction from Step 1
• 1/4 cup parmesan cheese

Remove the chilled pasta salad from the refrigerator.

Check that the balsamic reduction from Step 1 has thickened to a syrupy consistency that coats the back of a spoon (if it’s still thin, let it reduce for another few minutes).

Drizzle the balsamic glaze generously over the salad, then sprinkle the 1/4 cup parmesan cheese over the top.

Toss gently to incorporate the glaze throughout, then serve immediately or let it sit for a few minutes to allow the flavors to settle.