Sun-Dried Tomato Pasta Salad

This Italian Sun-Dried Tomato Pasta Salad with toasted pine nuts in a creamy balsamic dressing is a perfect crowd-pleaser for any summer party!

4.80 from 5 votes

Prep Time :10

Cook Time :10

Total Time :20

Servings : 4

Calories : 343kcal

Cook pasta according to the packet instructions in boiling salt water until al dente. Drain and set aside to cool slightly.
Toast pine nuts in a skillet without oil for 5 minutes until golden brown.
Combine all of the dressing ingredients in a small bowl.
In a large salad bowl, combine all the salad ingredients. Drizzle the dressing over the top and toss well. Season with more salt and pepper to taste.

Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil or vacuum-packed. The vacuum-packed ones have less oil and fewer calories. Fully dried ones in a bag are not suitable for this recipe.
Make-Ahead: This salad can be made up to a day in advance and stored in the fridge until needed. Hint: I like to take it out of the fridge about 30 minutes before serving!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tip: Save some pasta cooking water to stretch the dressing. This prevents the salad from drying out, especially if you make it in advance, and reduces the need for excessive olive oil and vinegar.