Italian Pasta Salad with Sun-Dried Tomatoes and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing cold pasta salad tossed with sun-dried tomatoes, fresh mozzarella, olives, and a zesty basil vinaigrette. This italian-inspired pasta ready in about 27 minutes pairs penne pasta, sun-dried tomatoes, chopped, black olives, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (8 ratings) Prep: 15 min Cook: 12 min Serves 6 Italian cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water to cool the pasta, then transfer to a large mixing bowl.
  2. Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper to create the vinaigrette.
  3. Step 3: Add 1/2 cup chopped sun-dried tomatoes, 8 oz halved fresh mozzarella balls, 1/3 cup sliced black olives, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh basil to the pasta. Pour the vinaigrette over and toss gently until everything is evenly coated.
  4. Step 4: Sprinkle 1/4 cup grated Parmesan cheese over the salad and toss lightly again. Chill for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Italian Pasta Salad with Sun-Dried Tomatoes and Mozzarella take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Pasta Salad with Sun-Dried Tomatoes and Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Italian Pasta Salad with Sun-Dried Tomatoes and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Pasta Salad with Sun-Dried Tomatoes and Mozzarella for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Pasta Salad with Sun-Dried Tomatoes and Mozzarella?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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