Pasta Salad
I love this bright and colourful pasta salad with sundried tomato dressing. It's easy to throw together and always a crowd-pleaser
Why This Recipe Works
- Minimal prep or chopping!
- Delicious!
- Can be made in advance.
Ingredients you will need
To make my pasta salad you will need a jar of sundried tomatoes and your favourite mayonnaise these are for the dressing. The other ingredients are pasta, spinach leaves, corn kernels, feta, and salami.
Ingredient Notes and Substitutes
- Sun dried tomatoes: I love buying the jarred pre-sliced sun dried tomato strips for this recipe as it cut downs my prep time, but you can totally use full sundried tomatoes and slice them yourself.
- Pasta: I tend to use spiral pasta but any short pasta shape will work.
- Corn Kernels: I love the pops of sweetness corn kernels bring to the salad, I use drained canned kernels, but you can use frozen of fresh.
- Feta: Choose a hard greek style feta that crumbles well.
- Salami: Pick your favourite, you can go spicy or mild.
- Mayonnaise: Use your favourite, alternatively you can sub for sour cream.
How to make sundried tomato pasta
Below are illustrated step-by-step instructions to make my Pasta Salad with sundried tomoato dressing, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Cook your pasta as per the directions on the packet. Be sure not to over cook your pasts, you want it firm. Cool the pasta by running under cold water, allow the pasta to drain well after you have completed this. Drain the corn kernels
Step one: Put your mayonnaise in a samll mixing bowl. Drain the oil from the jar of sun dried tomatoes into the same bowl. Whisk to combine, this is the dressing for the pasta salad.
Step two: Stir the dressing through your cooked, cooled pasta so that all the pasta has a light coating. Taste your pasta and season with salt and pepper as needed.
Step three: Add the remaining ingredients and toss the salad so they are evenly distributed. Refrigerate until serving.
Enjoy!
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Top Tips
Here is how you can make and enjoy this pasta salad with your family every time!
- Be sure to not over cook your pasta, when you are making a pasta salad you definitely want your pasta al dente (firm to the bite).
- If you have members in your family who might be a little fussy, don't be afraid to serve the pasta deconstructed, that way everyone can add the bits and pieces they like on their own plates.
- I love serving olives, lemon wedges and toasted pine nuts along side this salad.
FAQs
This pasta salad will last 48 - 72 hours in the refrigerator, which means it can be made in advance. It is actually it's most tasty after 24 hours of in the fridge.
This pasta salad is great for large gatherings, if you are gearing up to get in the holiday spirit other recipes that are great for sharing are my Christmas rice salad, mixed bean salad, vegan onion dip, chocolate hummus and my chickpea oat crackers.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 500 g spiral pasta
- ¼ cup mayonnaise
- 270 g sun dried tomatoes
- 400 g corn kernels
- 75 g salami
- 3 handfuls baby spinach leaves
- 150 g feta
Instructions
- Cook your pasta as per the directions on the packet. Be sure not to over cook your pasts, you want it firm. Cool the pasta by running under cold water, allow the pasta to drain well after you have completed this.
- Drain the corn kernels, slice the salami into strips, crumble the feta.
- Put your mayonnaise in a small mixing bowl. Drain the oil from the jar of sun dried tomatoes into the same bowl. Whisk to combine, this is the dressing for the pasta salad.
- Stir the dressing through your cooked, cooled pasta so that all the pasta has a light coating. Taste your pasta and season with salt and pepper as needed.
- Add the remaining ingredients and toss the salad so they are evenly distributed. Refrigerate until serving
Notes
- Be sure to not over cook your pasta, when you are making a pasta salad you definitely want your pasta al dente (firm to the bite).
- If you have members in your family who might be a little fussy, don't be afraid to serve the pasta deconstructed, that way everyone can add the bits and pieces they like on their own plates.
- I love serving olives, lemon wedges and toasted pine nuts along side this salad.
- This pasta salad will last 48 - 72 hours in the refrigerator, which means it can be made in advance. It is actually it's most tasty after 24 hours of in the fridge
Ingredient notes and substitutes
- Sun dried tomatoes: I love buying the jarred pre-sliced sun dried tomato strips for this recipe as it cut downs my prep time, but you can totally use full sun dried tomatoes and slice them yourself.
- Pasta: I tend to use spiral pasta but any short pasta shape will work.
- Corn Kernels: I love the pops of sweetness corn kernels bring to the salad, I use drained canned kernels, but you can use frozen of fresh.
- Feta: Choose a hard greek style feta that crumbles well.
- Salami: Pick your favourite, you can go spicy or mild.
- Mayonnaise: Use your favourite, alternatively you can sub for sour cream.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Great simple recipe! I didn’t have any sun dried tomatoes on hand so substituted for Roasted Red Peppers and tastes absolutely delish!