Sun Dried Tomato and Olive Pasta Salad Recipe

Struggling to find one meal the entire family will eat without a chorus of “I don’t like that”? I hear you. We’ve all been there, staring into the fridge, hoping for a miracle.

That’s why I’m so excited to share our family’s favorite Sun Dried Tomato and Olive Pasta Salad. It’s the Italian-inspired hero that saves my sanity on busy nights and is a total star at summer potlucks. It’s a vegetarian pasta dish that somehow, magically, gets a thumbs-up from everyone at my table. If you love the flavor of sun-dried tomatoes, you must also try this creamy spaghetti with sun-dried tomato sauce.

I know the “salad” part can be a red flag for some kids. But trust me, this is different. It’s all about familiar pasta, tossed with big, bold flavors that even picky palates seem to love. Let me show you why this recipe is a weekly winner in our house.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Pasta Salad
• Prep Time: 15 minutes
• Cook Time: 10 minutes (for pasta)
• Total Time: 25 minutes
• Servings: 6-8 (perfect for leftovers!)

Why Even My Picky Eaters Love This!

I was shocked the first time my son asked for seconds. Here’s the secret sauce, so to speak.

The base is just plain pasta, which is already a win. The sun-dried tomatoes are sweet and chewy, not like raw tomatoes that can be a texture issue. The olives add a salty punch that kids often crave. Mixed together, it’s a flavor party that’s exciting but not scary.

It’s also served cold or at room temperature. No burning mouths or impatient waiting! For a kid, that’s a big deal. It feels like a special “picnic” meal, even if we’re just eating at the kitchen counter.

Our Family-Friendly Ingredient List

I keep things simple. You probably have most of this in your pantry right now.

• 1 lb short pasta (like rotini, farfalle, or penne)
• 1 jar (8.5 oz) sun-dried tomatoes in oil (we’ll use the oil!)
• 1 cup pitted kalamata olives
• 8 oz fresh mozzarella cheese, cubed (or a block of whole milk mozzarella)
• 1/2 cup grated Parmesan cheese
• 1/3 cup fresh basil leaves, chopped
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• Salt and black pepper to taste

How to Get the Kids Involved in Cooking This

Getting them involved is my number one trick for getting them to try new things. This recipe has perfect jobs for little helpers.

For younger kids: Let them be in charge of adding the cooked pasta to the big mixing bowl. They can also help tear the fresh basil leaves with their (clean!) hands. It’s fun and makes them feel proud.

Recipe

Sun Dried Tomato and Olive Pasta Salad Recipe

Make Sun Dried Tomato and Olive Pasta Salad Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: 10 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

Our Family-Friendly Ingredient List

• 1 lb short pasta (like rotini, farfalle, or penne)
• 1 jar (8.5 oz) sun-dried tomatoes in oil (we’ll use the oil!)
• 1 cup pitted kalamata olives
• 8 oz fresh mozzarella cheese, cubed (or a block of whole milk mozzarella)
• 1/2 cup grated Parmesan cheese
• 1/3 cup fresh basil leaves, chopped
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• Salt and black pepper to taste

The Full Step-by-Step Instructions

1

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for “al dente.”

2

While the pasta cooks, drain the sun-dried tomatoes, but SAVE that flavorful oil in a small bowl. Roughly chop the tomatoes.

3

In a large mixing bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, the red wine vinegar, and minced garlic. This is your simple dressing.

4

Drain the cooked pasta and rinse it briefly with cool water to stop the cooking.

5

Add the warm pasta directly to the bowl with the dressing. Toss it well so every piece gets coated.

6

Let the pasta cool for about 10 minutes. Then, add the chopped sun-dried tomatoes, olives, cubed mozzarella, Parmesan, and fresh basil.

7

Gently toss everything together. Season with a little salt and pepper to taste.

8

You can serve it right away, or for best flavor, cover and let it sit in the fridge for an hour before serving.

Notes

Enjoy your homemade Sun Dried Tomato and Olive Pasta Salad Recipe!

Nutrition Information

Great source of carbohydrates for energy from the pasta.:

Healthy fats from the olive oil and olives.:

Calcium and protein from the mozzarella and Parmesan cheeses.:

Lycopene and vitamins from the sun-dried tomatoes.:

No added sugars, and it’s completely vegetarian.:

Did You Make This?

Leave a review and tag us on social media!

For older kids: They can cube the mozzarella cheese with a kid-safe knife and measure out the olives and Parmesan. Stirring the final salad is always the coveted job!

The Full Step-by-Step Instructions

Don’t worry, it’s incredibly straightforward. We’ll have this done in the time it takes to boil water.

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for “al dente.”
2. While the pasta cooks, drain the sun-dried tomatoes, but SAVE that flavorful oil in a small bowl. Roughly chop the tomatoes.
3. In a large mixing bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, the red wine vinegar, and minced garlic. This is your simple dressing.
4. Drain the cooked pasta and rinse it briefly with cool water to stop the cooking.
5. Add the warm pasta directly to the bowl with the dressing. Toss it well so every piece gets coated.
6. Let the pasta cool for about 10 minutes. Then, add the chopped sun-dried tomatoes, olives, cubed mozzarella, Parmesan, and fresh basil.
7. Gently toss everything together. Season with a little salt and pepper to taste.
8. You can serve it right away, or for best flavor, cover and let it sit in the fridge for an hour before serving.

Fun Twists for Different Tastes

Every family is different. Here’s how to make this salad work for your crew.

For the sensitive eater: Serve all the components “deconstructed.” Give them a bowl of plain pasta with cheese on the side, and let them add a tomato or olive if they feel brave.

For the protein boost: Add a can of drained chickpeas or white beans for a vegetarian protein punch. My husband loves when I add grilled chicken strips to his portion. For another fantastic chicken dish packed with similar flavors, try this Creamy Tuscan Stuffed Chicken.

For a milder flavor: Use green olives instead of kalamata, and start with just half the sun-dried tomatoes. You can always add more!

Storing & Reheating (Perfect for Busy Nights)

This is my favorite part. This salad is a meal prep dream.

Store it in an airtight container in the fridge for up to 4 days. The flavors actually get better as they mingle. I make a big batch on Sunday for easy lunches and side dishes all week.

It’s meant to be eaten cold, so no reheating needed! Just pull it out, give it a stir, and serve. It’s the ultimate no-stress dinner on crazy afternoons.

Nutrition Notes

As a parent, I like knowing what’s going into my kids’ bellies. Here’s the simple breakdown:

• Great source of carbohydrates for energy from the pasta.
• Healthy fats from the olive oil and olives.
• Calcium and protein from the mozzarella and Parmesan cheeses.
• Lycopene and vitamins from the sun-dried tomatoes.
• No added sugars, and it’s completely vegetarian.

FREQUENTLY ASKED QUESTIONS

Can I use a different type of pasta?

Absolutely! Any short pasta with nooks and crannies works great. We love rotini because the dressing gets stuck in the twists. Shells and bowties are also big hits with my kids.

My child doesn’t like “chunks.” What can I do?

I’ve been there. Try blending the dressing! Before mixing, put the sun-dried tomato oil, vinegar, garlic, and a handful of the sun-dried tomatoes in a blender. Blend until smooth, then toss with the plain pasta. They get all the flavor without the texture.

How far in advance can I make this for a picnic?

You can make it up to 24 hours in advance. Just wait to add the fresh basil until you’re ready to serve, so it stays bright green and doesn’t wilt. Keep it cool in a cooler or insulated bag.

So there you have it—our family’s secret weapon against dinnertime grumbles. It’s easy, it’s make-ahead, and it brings a little taste of a summer picnic to any busy weeknight.

I truly hope this Sun Dried Tomato and Olive Pasta Salad becomes a happy staple in your home, too. It’s a recipe built on patience, simple ingredients, and the joy of finding something everyone will actually eat. If you’re looking for another impressive yet easy dinner that uses sun-dried tomatoes, this Creamy Tuscan Stuffed Chicken is always a crowd-pleaser.

I’d love to know if this was a hit with your family! Did your kids help make it? What twists did you try? Please leave a comment and rating below!