This sun dried tomato tuna pasta salad is a big hit when I need something quick and easy for a meal. It’s colorful, tasty, and great for meal prep. You can whip it up in around 35 minutes, which is perfect for busy days!
This recipe addresses dry pasta, overpowering flavors, and wilted vegetables, creating a more appetizing and satisfying pasta salad experience.
I often find myself trying to come up with lunch ideas that won’t get boring. This pasta salad is a lifesaver. It’s not only delicious but can be stored in the fridge for a few days. That way, I know I have something satisfying and healthy ready to go.
What I love about this recipe is how it pulls together so many fresh flavors without overwhelming your taste buds. The sun-dried tomatoes bring a rich flavor, while the fresh veggies keep it light. Plus, it works well warm or cold, depending on what you’re in the mood for.
If you want to add a little more flair to your meals, try this Grilled Corn Avocado Pasta Salad for another fun option.
Why You Will Love This Recipe
- Flavorful Kick , Thanks to the sun-dried tomato oil, this salad packs a savory and herbaceous flavor. It’s light but satisfying, perfect for any occasion.
- Texture Variety , The combination of spiral pasta, tender chicken, and crunchy veggies gives you a nice chew and crunch, making every bite enjoyable.
- Meal Prep Friendly , This pasta salad is great for make-ahead meals. You can whip it up in no time and it tastes even better the next day.
- Flexible Ingredients , Feel free to mix and match different veggies or proteins to suit your taste. You can easily adapt it to what you have on hand.
Ingredient Notes
- Spiral pasta: This is your base, so go for something fun like fusilli or rotini that holds on to all the goodness. Just pick a pasta you love!
- Sun dried tomato strips in oil: These little guys add a punch of flavor! Use the oil for the dressing, and try to find ones packed in good quality oil.
- Shredded cooked chicken: It brings protein and heartiness to the dish. If you want a twist, try artichokes or grilled vegetables as a tasty alternative.
- Cherry tomatoes: Their sweetness balances nicely with the savory notes. Go for bright, firm tomatoes, and don’t hesitate to add more if you love them!
- Red onion: Adds a nice crunch and a bit of zing! Slice it thin for the best texture, or swap it for green onions if you prefer a milder bite.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the pasta salad seems dry after refrigeration, adding a tablespoon of reserved dressing or a splash of pasta water will help moisten it.
- When vegetables start to wilt in the salad, allowing it to sit at room temperature for about 20 minutes before serving helps everything meld together nicely.
- For pasta that tends to stick together, rinsing it briefly in cold water right after draining will keep the strands separate and easier to mix.
- If the flavors in your salad feel overwhelming, balancing them with fresh veggies can lighten up the dish and bring a refreshing crunch.
- For a burst of extra flavor, using the oil from the jar of sun dried tomatoes in your dressing adds a nice touch without additional calories.
Serving Suggestions
- Serve this pasta salad alongside grilled meats for a satisfying meal. Pair it with crusty bread and a light salad.
- This dish also works well in meal prep or at summer barbecues. You can enjoy it as a refreshing side at potlucks.
- Garnish this salad with fresh herbs or extra feta before serving. A drizzle of olive oil adds an inviting finish.
Storage Guidelines
- To keep your pasta salad with sun dried tomatoes fresh, follow these storage tips:
- Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. Stir before serving.
- Freezing: For longer storage, place the salad in a freezer bag and seal tightly. Freeze for up to 2 months. Thaw in the refrigerator overnight.
- Meal Prep: Prepare individual servings in plastic containers. Keep in the fridge for up to 3 days. Grab and go!
Recipe Variations
- You can use 375 g / 12 oz of artichokes, asparagus, olives, char grilled peppers, or avocado instead of chicken for different textures.
- Add 1 teaspoon of garlic powder or 1 tablespoon of balsamic vinegar for an extra kick of flavor.
- Either use whole wheat pasta for a healthier choice or opt for gluten-free pasta to accommodate dietary restrictions.
- If you want to scale the recipe, use 750 g / 24 oz of pasta along with 440 g / 14 oz of sun dried tomatoes and double the other ingredients.
Did you make this recipe? Scroll down to leave a star rating and review!
Pasta Salad with Sun Dried Tomatoes and Chicken
A refreshing pasta salad featuring sun-dried tomatoes, tender chicken, and vibrant veggies, dressed with a tangy vinaigrette.
Equipment
- Large pot
- Colander
- Large Bowl
- Measuring cups
- Knife
- Cutting board
- Mixing bowl
Ingredients
- 375 g spiral pasta (12 oz)
- 220 g sun-dried tomato strips in oil (7 oz jar)
- 2 cups shredded cooked chicken (packed)
- 250 g cherry tomatoes (1 1/2 cups, halved)
- 75 g baby spinach (2.5 oz, 2 big handfuls)
- 1 small red onion (quartered and finely sliced)
- 1 tsp mixed dried herbs
- 100 g feta (3 oz, crumbled)
- ⅓ cup oil from sun-dried tomatoes (85 ml)
- 2 tbsp white wine vinegar
- 1 garlic clove (minced)
- 1 tsp dijon mustard
- 1 tsp white sugar
- ¾ tsp salt
- ½ tsp pepper
Instructions
- Start by boiling your spiral pasta until it’s al dente, looking tender with a slight bite. Stir it occasionally, and when it’s ready, drain it well. If you do not rinse it, it can stick together, making it harder to mix later.
- Whisk together the sun-dried tomato oil, white wine vinegar, minced garlic, Dijon mustard, sugar, dried herbs, salt, and pepper in a bowl. You will smell the tangy sweetness as it combines. A common mistake is to forget to taste it; adjust seasoning to get it just right.
- In a large bowl, toss the cooked pasta with sun-dried tomato strips, shredded chicken, cherry tomatoes, spinach, and red onion. When everything is well mixed, you will see vibrant colors. Make sure you do not overmix; you want the veggies to stay fresh and not mushy.
- Pour the dressing over the pasta mixture, gently stirring until everything is coated. It should look glossy and appealing. A tip here is to save a bit of dressing for later if you are serving it again; the salad can dry out in the fridge.
- Sprinkle crumbled feta on top and give it a light toss to combine. The feta will soften a little and add creaminess. Just be careful not to crush it too much; we want those tasty bits to stand out.
- Cover the salad and let it chill in the fridge for at least 30 minutes. This waiting game allows the flavors to blend beautifully. If you skip this step, the salad might taste bland because the ingredients need time to intermingle.
Notes
Storage Tips: Refrigeration: Store in an airtight container in the refrigerator; it will keep well for a few days. This salad tastes even better the next day.
Expert Tips: For the best flavor, use the oil from the jar of sun-dried tomatoes in your dressing. If the pasta salad seems dry after refrigeration, adding a tablespoon of reserved dressing or a splash of pasta water will help moisten it. Letting the salad sit at room temperature for about 20 minutes before serving helps to integrate flavors. If your pasta tends to stick together, rinsing it briefly in cold water right after draining will keep the strands separate and easier to mix. To balance overwhelming flavors, refreshing the dish with extra fresh veggies can lighten it up.
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