Sun Dried Tomato Pesto Pasta Salad Recipe

Pesto pasta salad with sun dried tomatoes with fork in the bowl.

Sun Dried Tomato Pesto Pasta Salad Recipe

This pesto pasta salad with sun-dried tomatoes is fresh, flavorful, and ready in just 20 minutes. Made with pesto, pasta, greens, and sun-dried tomatoes, it’s the perfect easy summer meal or side dish.

Course Salad

Cuisine Italian

Keyword pesto pasta salad, pesto pasta salad with sundried tomatoes, vegan pesto pasta salad

Prep Time 6

Cook Time 6

Total Time 15

Servings people

Calories 389kcal

Author Samantha Rowland

Ingredients

Dairy Free Cashew Pesto

1 cup fresh basil
1 medium lemon juiced
1 tablespoon olive oil
½ teaspoon sea salt
1 teaspoon garlic powder
3 tablespoons raw cashews
1-2 cups spinach arugula mix

Pesto Pasta Salad with Sundried Tomatoes

12 oz pasta, cooked
1 cup cherry or grape tomatoes, halved
1-2 cups spinach arugula mix
3 tablespoons sun dried tomatoes in olive oil

Instructions

Cashew Pesto

Combine the basil, lemon juice, olive oil, salt and garlic powder in a food processor until broken down.
1 cup fresh basil, 1 medium lemon juiced, 1 tablespoon olive oil, ½ teaspoon sea salt, 1 teaspoon garlic powder
Add cashews and process on high about 1 minute.
3 tablespoons raw cashews
Add the spinach/arugula mixture and process on high until smooth. If needed, add 1-2 tbsp. of water to help the mixture come together. Scrape down the sides as needed.
1-2 cups spinach arugula mix

Pesto Pasta Salad with Sundried Tomatoes

Cook and cool the pasta. The pasta takes 6 minutes to cook and about 1-2 minutes to cool under cold water.
12 oz pasta, cooked
In a large bowl, add all the ingredients and stir well, I like to use tongs.
1 cup cherry or grape tomatoes, halved, 1-2 cups spinach arugula mix, 3 tablespoons sun dried tomatoes in olive oil

Notes

Cool the pasta right away - After draining the pasta, rinse it under cold water immediately to cool it down and stop the cooking process.
Gluten-free pasta tip - Gluten-free pasta can become sticky as it sits. If making the pasta ahead of time, toss it with about 1 tablespoon of oil after cooling to help prevent clumping.
Use oil-packed sun-dried tomatoes when possible - If using dry sun-dried tomatoes from a bag, soak them in hot water for about 30 minutes before adding them to the pasta salad.
Add greens just before serving - If making this ahead, wait to add the spinach or arugula until serving so the greens stay fresh and don’t wilt.
Store leftovers in the fridge for up to 4 days.

Nutrition