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Easy One-Pot Sun-Dried Tomato Pasta Salad: Best Summer Recipe

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This Easy One-Pot Sun-Dried Tomato Pasta Salad is a tangy, creamy, and flavorful dish made entirely in one pot. Perfect for summer gatherings, it’s packed with sun-dried tomatoes, feta, and fresh basil, and gets even better as it sits.

Ingredients

Scale
  • 8 oz (225 g) short pasta (fusilli, rotini, or penne)
  • 1/2 cup (60 g) dry-packed sun-dried tomatoes, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 cups (480 ml) low-sodium vegetable broth
  • 1 cup (240 ml) water
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 cup (10 g) fresh basil, chopped
  • 1/2 cup (75 g) feta cheese, crumbled
  • 1/4 cup (40 g) Kalamata olives, sliced (optional)

Instructions

  1. Prep your ingredients: chop sun-dried tomatoes into small pieces, mince garlic, chop basil, and crumble feta.
  2. Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
  3. Add minced garlic and sauté for about 30 seconds until fragrant, stirring constantly.
  4. Add chopped sun-dried tomatoes and cook for about 1 minute, stirring, until they soften and release flavor.
  5. Pour in vegetable broth, water, and red wine vinegar. Stir, scraping up any browned bits from the bottom.
  6. Stir in dried oregano, salt, and black pepper. Add pasta and stir to ensure it’s submerged in the liquid.
  7. Bring to a rolling boil over high heat (about 2-3 minutes), then reduce heat to medium-low, cover, and simmer for 8 minutes.
  8. After 8 minutes, remove lid and stir. Check if pasta is al dente. If still too firm, add 1/4 cup water, cover, and cook 2 more minutes. Most liquid should be absorbed.
  9. Remove pot from heat and let sit uncovered for 2 minutes.
  10. Stir in fresh basil, crumbled feta, and optional Kalamata olives. Gently fold until cheese softens slightly.
  11. Taste and adjust seasoning with more salt, vinegar, or pepper as needed.
  12. Serve warm immediately, or let cool to room temperature and refrigerate for at least 1 hour for a cold pasta salad.

Notes

For best results, use dry-packed sun-dried tomatoes (not oil-packed). If using oil-packed, drain well and reduce olive oil by 1 tablespoon. The pasta salad tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of water or olive oil and warm in a skillet or microwave. Freezing is not recommended.

Nutrition

Keywords: one-pot pasta salad, sun-dried tomato pasta salad, summer pasta salad, easy pasta salad, vegetarian pasta salad, gluten-free pasta salad

Find it online: https://jollyfork.com/easy-one-pot-sun-dried-tomato-pasta-salad-best-summer-recipe/