Sun Dried Tomato Pesto Pasta Salad Recipe

Want a dinner that feels like a fancy Italian bistro but costs less than a fast-food combo? I’m right there with you. This Sun Dried Tomato Pesto Pasta Salad is my secret weapon for a crowd-pleasing meal that stretches your grocery budget without skimping on taste. If you love the flavor of sun-dried tomatoes, you might also enjoy this creamy spaghetti with spinach and sun-dried tomato sauce.

You don’t need expensive ingredients to eat well. This dish proves it. We’re taking simple pantry staples and turning them into something with incredible, rich flavor. It’s perfect for a quick lunch, a potluck side, or a no-fuss dinner that leaves everyone satisfied.

Recipe Overview

Here’s the quick look at what you’re making. It’s straightforward, fast, and incredibly flexible.

• Cuisine: Italian-inspired
• Category: Pasta Salad / Italian Sides
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6 as a side, 4 as a main

Why This Recipe Saves You Money

Let’s talk numbers. This recipe is a budget superstar for a few smart reasons. I build my meals around these principles every week.

First, the star ingredient—sun dried tomatoes—is often cheaper when you buy them dry in a bag, not jarred in oil. We’ll make our own flavor-packed oil. Second, using bow tie pasta (farfalle) is a brilliant move. Its shape holds onto the pesto sauce beautifully, meaning you use less dressing to coat more pasta.

Finally, we’re making a simple, powerful pesto from scratch. Store-bought pesto can be pricey for a tiny jar. Our version uses affordable nuts and the oil from our tomatoes. It tastes fresher and costs a fraction of the price.

My Tips for Smart Shopping on a Budget

Getting the best price is a skill. These are my go-to strategies for keeping costs low without sacrificing quality.

For the pine nuts in the pesto, check the bulk bins. You only need a small amount. If they’re too costly, swap in walnuts or even sunflower seeds. They work perfectly.

Recipe

Sun Dried Tomato Pesto Pasta Salad Recipe

Make Sun Dried Tomato Pesto 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

The Budget-Friendly Ingredient List

• 1 (16 oz) box bow tie pasta (farfalle)
• 1 cup dry-packed sun dried tomatoes (not in oil)
• 1/2 cup raw pine nuts, walnuts, or sunflower seeds
• 2 cloves garlic
• 1 cup fresh basil leaves, packed (or 2 cups baby spinach in a pinch)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup extra virgin olive oil, plus more for soaking
• 1 tablespoon lemon juice or red wine vinegar
• Salt and black pepper to taste

Notes

Enjoy your homemade Sun Dried Tomato Pesto Pasta Salad Recipe!

Nutrition Information

It’s a good source of plant-based protein and fiber from the nuts and tomatoes.:

Using whole wheat bow tie pasta can boost the fiber even more.:

The olive oil provides healthy fats that help you absorb the vitamins in the tomatoes and basil.:

To lower the sodium, be mindful of how much salt you add, as the Parmesan and sun dried tomatoes already bring some saltiness.:

Did You Make This?

Leave a review and tag us on social media!

Always buy block Parmesan cheese and grate it yourself. Pre-shredded cheese costs more and has anti-caking agents. A block lasts longer and tastes better. For herbs, a small fresh basil plant can be cheaper than plastic clamshells and keeps giving.

The Budget-Friendly Ingredient List

Here’s everything you need. I bet you have half of it already.

• 1 (16 oz) box bow tie pasta (farfalle)
• 1 cup dry-packed sun dried tomatoes (not in oil)
• 1/2 cup raw pine nuts, walnuts, or sunflower seeds
• 2 cloves garlic
• 1 cup fresh basil leaves, packed (or 2 cups baby spinach in a pinch)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup extra virgin olive oil, plus more for soaking
• 1 tablespoon lemon juice or red wine vinegar
• Salt and black pepper to taste

How to Make It (Step-by-Step)

Follow these simple steps. The whole thing comes together in the time it takes to boil the pasta.

1. Start by placing the dry sun dried tomatoes in a heatproof bowl. Cover them with boiling water and let them soak for 10 minutes. This softens them and creates a flavor base. Save 1/4 cup of the soaking liquid before you drain them.

2. While the tomatoes soak, cook the bow tie pasta in a large pot of salted water according to the package directions for “al dente.” Drain it and rinse briefly with cool water to stop the cooking.

3. Make the pesto sauce. In a food processor, combine the drained tomatoes, nuts, garlic, basil, Parmesan, and lemon juice. Pulse until it’s roughly chopped.

4. With the processor running, slowly pour in the 1/2 cup of olive oil and the reserved tomato soaking water. Blend until it’s mostly smooth but still has a bit of texture. Taste it! Season with salt and pepper.

5. In a large mixing bowl, combine the cooled pasta and the pesto. Toss everything until every piece of pasta is coated in that rich, red sauce. You can serve it immediately, but it gets even better after sitting for an hour. For another delicious way to use sun-dried tomatoes, try this creamy Tuscan stuffed chicken.

How to Use Up Every Last Bit (No Waste!)

I hate throwing away food. Here’s how to make sure every scrap from this recipe gets used.

If you have extra pesto sauce, it’s liquid gold. Spoon it into an ice cube tray and freeze it. Pop out the cubes and store them in a bag. You now have instant flavor bombs for future pasta, soups, or sandwiches.

Did you use only half a box of pasta? Cook the rest, toss it with a little oil, and refrigerate it. You’ve got a head start on tomorrow’s lunch. Stale bread? Toast it and spread your leftover pesto on top for a quick bruschetta.

Nutrition Notes

This dish isn’t just kind to your wallet; it’s got some good stuff for you, too. Here’s the simple breakdown per serving.

• It’s a good source of plant-based protein and fiber from the nuts and tomatoes.
• Using whole wheat bow tie pasta can boost the fiber even more.
• The olive oil provides healthy fats that help you absorb the vitamins in the tomatoes and basil.
• To lower the sodium, be mindful of how much salt you add, as the Parmesan and sun dried tomatoes already bring some saltiness.

Common Questions About This Recipe

I get asked these questions all the time. Here are my practical answers.

Can I use jarred sun dried tomatoes in oil?

Absolutely. If that’s what you have, use them. Drain the oil from the jar and use it in place of some of the fresh olive oil in the pesto for an even deeper flavor. Skip the soaking step.

How long does this pasta salad last in the fridge?

It keeps beautifully for up to 4 days in a sealed container. The flavors really meld and get better. If it seems dry when you serve leftovers, stir in a tiny splash of olive oil or water to loosen it up.

What other pasta shapes work well?

Any short pasta with grooves or curves is great. Try fusilli, rotini, or penne. They all trap the pesto sauce nicely. I prefer bow tie pasta for this because it’s festive and holds a lot of dressing in its folds.

This Sun Dried Tomato Pesto Pasta Salad is proof that a tight budget doesn’t mean boring meals. It’s packed with rich flavor, comes together in minutes, and makes fantastic leftovers. It’s become one of my most requested Italian sides for good reason. For a heartier main course featuring the same fantastic flavors, be sure to check out this creamy Tuscan stuffed chicken recipe.

I hope this recipe helps you make something delicious without stressing your wallet. Give it a try this week. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!