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 feel you in my soul. The dinner table standoff is real, especially when you’re trying to move beyond buttered noodles. If you love the flavor of sun-dried tomatoes, you might also enjoy this creamy spaghetti with spinach and sun-dried tomato sauce.

That’s why I’m so excited to share our family’s favorite solution: this Sun Dried Tomato and Olive Pasta Salad. It’s the hero of our summer, and it just might be the hero of yours, too. It’s a total crowd-pleaser that works for a quick Tuesday dinner or a weekend potluck.

I know the name might sound fancy, but trust me, it’s built for real life. It’s packed with big, familiar flavors that even my pickiest kid will try. Let me show you how this simple, Italian-inspired dish became our go-to.

Recipe Overview

• Cuisine: Italian Inspired
• Category: Pasta Salad, Vegetarian
• 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 get it. “Olive” and “sun dried tomato” can sound like grown-up food. But here’s the magic trick that works every time in our house.

The flavors are bold and clear, not weird or mushy. Kids often reject things because textures or tastes are confusing. In this salad, the pasta is a friendly base, the olives are salty and firm, and the sun dried tomatoes are sweet and chewy. Everything has its own job!

Plus, it’s served cold or at room temperature. No worrying about burning little mouths. It’s a no-pressure meal where they can pick around something at first, which often leads to them trying it later. Winning!

Our Family-Friendly Ingredient List

I keep things simple. You probably have half of this in your pantry right now. No fancy, hard-to-find items here!

• 1 pound short pasta (like rotini, farfalle, or penne)
• 1 cup sun dried tomatoes (the kind packed in oil, drained and chopped)
• 1 cup pitted black olives, sliced (kalamata are great, but canned black olives work perfectly too!)
• 8 ounces fresh mozzarella cheese, cut into small cubes (or a block of mozzarella you cube yourself)
• 1/2 cup grated Parmesan cheese
• 1/3 cup extra virgin olive oil (you can use some from the sun dried tomato jar for extra flavor!)
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A big handful of fresh basil leaves, torn (optional, but so good)

How to Get the Kids Involved in Cooking This

Getting kids in the kitchen is a game-changer. When they help make it, they’re way more likely to try it. Here are two super easy jobs for little hands.

Job 1: The Cheese Cubist. Give them a dull butter knife and the block of mozzarella. Let them cut it into fun, random cubes. It doesn’t have to be perfect! Job 2: The Olive Slicer. If they’re a bit older and can handle a safer kitchen tool, let them use an olive slicer. Or, they can simply toss the whole pitted olives into the bowl. Their choice!

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: Jennifer McDonallds

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

Serves: - 4 + bites

★ Rate 🖨 Print

Our Family-Friendly Ingredient List

• 1 pound short pasta (like rotini, farfalle, or penne)
• 1 cup sun dried tomatoes (the kind packed in oil, drained and chopped)
• 1 cup pitted black olives, sliced (kalamata are great, but canned black olives work perfectly too!)
• 8 ounces fresh mozzarella cheese, cut into small cubes (or a block of mozzarella you cube yourself)
• 1/2 cup grated Parmesan cheese
• 1/3 cup extra virgin olive oil (you can use some from the sun dried tomato jar for extra flavor!)
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A big handful of fresh basil leaves, torn (optional, but so good)

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, make the dressing. In a small bowl or jar, whisk together the 1/3 cup olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.

3

Drain the cooked pasta and rinse it briefly under cool water to stop the cooking. This helps it not get sticky.

4

In your large serving bowl, combine the cooled pasta, chopped sun dried tomatoes, sliced olives, and cubed mozzarella.

5

Pour the dressing over everything and toss well to coat every piece.

6

Gently mix in the grated Parmesan and torn fresh basil (if using).

7

Let it sit for at least 10 minutes before serving so the flavors can get to know each other. Serve and enjoy!

Notes

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

Nutrition Information

It’s a vegetarian main or side dish.:

Provides energy from the pasta carbs.:

Good fats come from the olive oil and olives.:

Calcium and protein from the mozzarella and Parmesan cheeses.:

Lycopene and vitamins from the sun dried tomatoes.:

Did You Make This?

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The Full Step-by-Step Instructions

This comes together so fast. While the pasta cooks, you can make the whole dressing and prep the other ingredients. Easy peasy.

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, make the dressing. In a small bowl or jar, whisk together the 1/3 cup olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
3. Drain the cooked pasta and rinse it briefly under cool water to stop the cooking. This helps it not get sticky.
4. In your large serving bowl, combine the cooled pasta, chopped sun dried tomatoes, sliced olives, and cubed mozzarella.
5. Pour the dressing over everything and toss well to coat every piece.
6. Gently mix in the grated Parmesan and torn fresh basil (if using).
7. Let it sit for at least 10 minutes before serving so the flavors can get to know each other. Serve and enjoy!

Fun Twists for Different Tastes

Every family is different. Here’s how to tweak this recipe to make it a surefire hit at your table.

For the Ultra-Picky: Serve the components deconstructed! Put plain pasta, a few olives, a few cheese cubes, and a little pile of sun dried tomatoes on their plate. Let them build their own bite.

For Protein Lovers: Add a can of drained chickpeas or white beans for a vegetarian protein boost. My husband loves when I add chopped grilled chicken on the side. For another delicious chicken dish featuring those same sun-dried tomatoes, try this creamy Tuscan stuffed chicken.

For Veggie Fans: Toss in some chopped bell peppers, artichoke hearts, or spinach leaves for extra color and nutrition.

Storing & Reheating (Perfect for Busy Nights)

This is the best part! This salad is a lifesaver for busy weeks.

Store it in a sealed container in the fridge for up to 4 days. The flavors actually get better the next day. 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 it’s ready. A true make-ahead miracle for sports nights or rushed dinners.

Nutrition Notes

As a parent, I like knowing what’s going into our meals. Here’s the simple scoop on this pasta salad.

• It’s a vegetarian main or side dish.
• Provides energy from the pasta carbs.
• Good fats come from the olive oil and olives.
• Calcium and protein from the mozzarella and Parmesan cheeses.
• Lycopene and vitamins from the sun dried tomatoes.

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 or wagon wheels are also super fun for kids.

My child doesn’t like olives. What can I substitute?

No problem! Just leave them out. You can add some chopped cucumber or zucchini for a fresh crunch instead. The salad will still be delicious.

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

You can make it up to 24 hours ahead. Keep it covered in the fridge. If you’re using fresh basil, you might want to add it right before serving so it stays bright and green.

So there you have it! Our secret weapon for a happy family meal that feels special but is secretly simple. This pasta salad has saved my sanity on more busy nights and last-minute potlucks than I can count. If you’re looking for another impressive yet simple dish with those rich, sweet tomatoes, this creamy Tuscan stuffed chicken is a fantastic option for a heartier dinner.

I truly hope it brings a little peace (and a lot of flavor) to your table. Give it a try this week and see what your crew thinks.

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