Loaded Bacon Cheeseburger Alfredo Pasta
Creamy, loaded Bacon Cheeseburger Alfredo Pasta — an easy weeknight comfort meal with bacon, seasone...
30
total time
4
servings
30 kcal
calories
Introduction
Sun-Dried Tomato Pasta Salad is a bright, versatile dish that shines in warm-weather picnics, potlucks, and weeknight meals. Its combination of chewy al dente pasta, tangy sun-dried tomatoes, briny olives, creamy feta, and fresh herbs creates a Mediterranean-inspired flavor profile that feels indulgent yet light. This recipe is built for speed without sacrificing depth: you can have it ready in under 30 minutes if you multitask efficiently. The pantry staples come together with a simple olive oil and lemon dressing that brightens every bite and helps the flavors cling to each strand of pasta. One of the strengths of this dish is its flexibility. You can adapt it to vegetarian needs, add grilled chicken or shrimp for extra protein, or swap feta for goat cheese if you prefer a milder, creamier bite. The dish also travels well, making it an excellent option for lunch boxes, potlucks, or a picnic. In the following sections, you’ll gather the ingredients, cook the pasta, prepare the vegetables and dressing, assemble the salad, and explore variations that keep the dish exciting across seasons. Whether you are cooking for a solo dinner or a crowd, this sun-dried tomato pasta salad delivers bright flavors, satisfying textures, and a pleasing balance between tangy, salty, and herbaceous notes.
Gathering Ingredients
Before you start cooking, assemble a balanced lineup of ingredients that deliver both texture and brightness. The main components are pantry staples plus a few fresh touches that elevate the dish. For the pasta, choose a shape that holds sauce well, such as fusilli, penne, or farfalle, about 12 to 16 ounces (340 to 450 grams) depending on how generously you portion. Sun-dried tomatoes in oil add a concentrated sweetness and a ruby color; aim for 1/2 to 3/4 cup chopped or sliced tomatoes. Olives provide a salty counterpoint—Kalamata or black olives work well, pitted and roughly chopped. Feta cheese brings a creamy bite with a hint of tang; you’ll want about 1/2 to 3/4 cup crumbled feta, but goat cheese is a fine substitute if you prefer. Fresh vegetables—cherry tomatoes halved, cucumber diced, and a thin slice of red onion—introduce crunch and hydration. Herbs make the salad aromatic: chopped basil and flat-leaf parsley are classic; you can mix in chives or mint if your pantry offers them. For the dressing, gather extra-virgin olive oil, fresh lemon juice and zest, a small amount of Dijon mustard for emulsification, salt, pepper, and a clove of garlic minced. Optional add-ins include chickpeas for extra protein, grilled chicken or shrimp, artichoke hearts, or roasted bell pepper slices. Having a plan for proportions helps you adjust the salad to feed four, six, or more without guessing at the last minute. If you are preparing ahead, consider keeping cucumber and fresh herbs separate until serving to preserve crunch. This section sets the stage for a vibrant, balanced bowl that combines tang, salt, sweetness, and fresh herbaceous lift in every bite.
Cooking Pasta and Dressing
Start by bringing a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package directions for timing as a baseline but testing a strand a minute or two before the recommended time to ensure it has some bite. Reserve about 1/4 cup of the starchy cooking water before draining. This starchy liquid helps emulsify the dressing later and can loosen the salad if it seems a little dry. While the pasta cooks, prepare the dressing: whisk together 3 to 4 tablespoons extra-virgin olive oil, 1 to 2 tablespoons fresh lemon juice, a teaspoon of lemon zest, 1 teaspoon Dijon mustard, minced garlic, and a pinch of salt and pepper. If you like, a splash of red wine vinegar adds a touch of brightness. To build the salad, transfer the drained pasta to a large mixing bowl. Add sun-dried tomatoes, olives, cucumber, cherry tomatoes, and red onion. Pour the dressing over the top and toss gently to coat, adding a little pasta water if the mixture seems dry. Crumble feta over the salad and fold gently to preserve some shape of the cheese. Finally, toss in chopped basil and parsley, tasting and adjusting salt, pepper, and lemon to balance the flavors. The dish can be served warm, at room temperature, or after a short chill; each mode offers a slightly different texture and aroma. This section lays out the core assembly, with emphasis on emulsification, balance, and the way the pasta catches the dressing for every bite.
Chopped Vegetables and Integration
Fresh vegetables are the heart and crunch of this salad. Cherry tomatoes burst with sweetness, cucumber contributes a cool counterpoint, and the red onion adds a sharp contrast that wakes up the palate. Slice or dice these vegetables into sizes that are easy to chew with pasta, keeping pieces roughly uniform to ensure each forkful delivers a balanced mix. If you prefer more color, add thin slices of yellow or orange bell pepper; if you want extra greens, toss in baby spinach or arugula. The goal is to create layers of texture: tender pasta, chewy sun-dried tomatoes, briny olives, crumbly feta, and crisp vegetables. Rinse and pat dry fresh herbs after chopping to keep their essential oils intact. This is also a good moment to tailor the dish to your audience: for a vegetarian crowd you can skip any animal-derived toppings; for a meat-loving table, grilled chicken, shrimp, or tuna can be folded in. You can also experiment with different cheese varieties if feta is too salty for your taste; crumbled goat cheese or shaved parmesan provide their own distinct profiles. If you’re meal-prepping, consider packing components separately and combining just before serving to preserve texture. Finally, taste as you go: the saltiness from olives and feta can vary between brands, so adjust with a light hand and finish with fresh herbs for brightness.
Dressing and Flavor Balancing
The dressing is the heartbeat of this salad. It should be bright, slightly tangy, and capable of coating every strand of pasta without weighing it down. In a small bowl or a wide jar with a lid, whisk together 3 to 4 tablespoons of high-quality extra-virgin olive oil with the juice of half to one lemon, plus the zest. Add 1 teaspoon Dijon mustard to help emulsify the mixture and keep the dressing from separating as it sits. Mince one garlic clove and mix it in; a pinch of salt and a few grinds of black pepper bring out the flavors in each component. Taste the dressing before combining it with the pasta: it should be zesty with a subtle sweetness from the tomatoes and a mild savory note from the olives and feta. If you prefer more pronounced acidity, add a teaspoon more lemon juice; for a rounder mouthfeel, a touch of honey or maple syrup can smooth the edges. The structure of the dressing matters: the emulsification should hold when you toss the salad, but you still want a little looseness so the sauce clings to the pasta without pooling at the bottom. After you toss in the dressing, add half of the feta and herbs and then adjust with the reserved pasta water as needed. Let the flavors rest for 10 to 20 minutes before serving; this rest time helps the salad relax and allows the pasta to absorb some dressing without becoming mushy.
Texture, Temperature, and Rest
Temperature profoundly affects how the salad is perceived. A warm or room-temperature salad feels comforting and rustic, while a chilled version accentuates the freshness of the vegetables and the brightness of the lemon. If you prefer a served-cold version, refrigerate the assembled salad for 1 hour or longer, but avoid letting it soak for too long; pasta can over-soften if left in dressing for hours. The texture should be harmonious: the pasta holds its bite, vegetables remain crisp, and feta retains its crumbly character rather than dissolving into the dressing. Resting the salad after mixing also gives the flavors time to meld, especially the dressing’s lemon and garlic notes, which permeate each bite. If you find the salad overly dry after resting, whisk in a little extra olive oil or a tablespoon of the reserved pasta water. Conversely, if it seems too wet, allow a few minutes for the dressing to cling before serving. This section emphasizes practical tips for achieving a satisfying bite and a balanced, cohesive flavor profile across multiple servings. It also addresses how to adapt the texture for different appetites and occasions, from casual lunches to elegant potlucks.”} ,{
Variations and Substitutions
One of the best aspects of sun-dried tomato pasta salad is its adaptability. If feta isn’t to your taste, crumble goat cheese for a similar tang with a softer texture, or shave parmesan for a sharper, nuttier bite. For a protein boost, fold in grilled chicken, pan-seared shrimp, or chickpeas that have been lightly toasted with paprika and olive oil. If you want a more vegetarian-friendly or vegan approach, you can omit cheese and add extra avocado or mashed white beans for creaminess. For color and crunch, swap in roasted red peppers, artichoke hearts, or capers. The dressing can be varied too: add a teaspoon of dried oregano for a Mediterranean finish, a pinch of chili flakes for heat, or a drizzle of balsamic glaze for a touch of sweetness. If you’re preparing the dish ahead for a picnic or lunch, hold off on the delicate greens and toss them in right before serving to keep them vibrant. Finally, consider the pasta shape: lighter shapes like macaroni or orzo work well for a more compact bite, while longer shapes like spaghetti or linguine give a more elegant, plated presentation. The possibilities are vast, and the core technique remains simple: balance bright acidity, salty elements, and herbal lift while ensuring a satisfying texture in every bite.
Serving, Pairings, and Storage
Serve this sun-dried tomato pasta salad on a wide platter or in a large, shallow bowl so the colors and textures are on full display. A fresh, chopped herb garnish on top makes a bright finishing touch. Pair it with light, crisp beverages like sparkling water with lemon, dry white wine such as Sauvignon Blanc, or a citrusy iced tea for a refreshing contrast. For a more substantial meal, serve the salad alongside grilled vegetables, a simple roast chicken, or a bean and grain bowl. When it comes to storage, this salad keeps well in the refrigerator for up to 3 days. Store it in an airtight container; if possible, keep the dressing separate until serving and only toss when needed to maintain the vegetables’ crunch. If you anticipate a longer shelf life, you can also briefly microwave or warm the leftovers to wake up the flavors, then add a fresh squeeze of lemon and a few extra torn herbs to brighten it again.”} ,{heading:“Final Presentation” ,content:“In the final presentation, the sun-dried tomato pasta salad is displayed as a colorful, inviting bowl that makes everyone want to dive in. The pink-red tongues of sun-dried tomatoes shine against the glossy al dente pasta, while olives cut through the richness with their saline bite. Crumbled feta flecks add creamy pockets of tang, and the green herbs create a fresh contrast that signals freshness. If you want to elevate the dish for guests, consider a light drizzle of extra virgin olive oil over the top, a few pinches of lemon zest, and a sprig or two of fresh basil for aroma. Present the dish at room temperature to show off the dish’s natural colors and textures. For a casual setting, serve it with crusty bread or garlic butter rolls and a chilled beverage. The beauty of this recipe lies in its simplicity: clean ingredients, balanced dressing, and mindful timing create a dish that tastes bright and sophisticated without needing complex techniques. By following these steps and respecting the balance of flavors, you’ll produce a pasta salad that tastes vibrant and satisfying on the very first bite and remains delicious for days of easy leftovers.
Sun-Dried Tomato Pasta Salad
Bright, tangy sun-dried tomato pasta salad with olives, feta, and herbs—a quick, versatile dish for summer lunches and potlucks.
total time
30
servings
4
calories
30 kcal
ingredients
- 250g fusilli pasta 🍝
- 100g sun-dried tomatoes in oil, chopped ☀️🍅
- 150g mozzarella pearls 🧀
- 1 cup baby arugula leaves 🌱
- 1/2 cup black olives, sliced 🫒
- 2 tablespoons extra-virgin olive oil 🫒
- 1 tablespoon balsamic vinegar 🍇
- 2 garlic cloves, minced 🧄
- Salt & black pepper to taste 🧂
- Fresh basil leaves for garnish 🌿
instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water to stop the cooking.
- In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper to make a bright dressing.
- In a large bowl, combine the cooled pasta, sun-dried tomatoes, mozzarella, olives, and arugula.
- Pour the dressing over the pasta and toss until evenly coated.
- Gently fold in fresh basil and adjust seasoning if needed.
- Chill for 15–20 minutes or serve immediately.
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