Happy June, lovelies! I cannot believe how fast this year is flying by and that my baby boy will be 2 months old already.

In other news, I am finally getting this pasta salad up on the blog. This one has been in the making for quite some time—probably about a year, to be exact—and it was absolutely worth the wait.

Pasta salads are seriously my jam because I just love, love, love pasta. Give me all the carbs! And when you toss tender cavatappi with basil pesto, sweet peas, and tangy sun-dried tomatoes, you end up with the kind of dish that feels easy enough for a weekday lunch but special enough to set out for summer get-togethers.

This recipe was inspired by a pasta salad from one of my favorite little coffee and sandwich shops here in town, and ever since I first tried it, I have wanted to make my own version at home. The result is fresh, simple, full of flavor, and exactly the sort of recipe I keep coming back to when the weather warms up.

What is Sun-Dried Tomato Pesto Pasta Salad?

Sun-Dried Tomato Pesto Pasta Salad is a simple pasta salad made with cavatappi pasta, basil pesto, chopped sun-dried tomatoes, and sweet peas. It brings together a handful of ingredients that each do a lot of work, which is one of my favorite things about it.

The pasta gives the salad its hearty base, while the basil pesto coats everything in a rich, herby layer of flavor. The sun-dried tomatoes add a tangy, slightly chewy bite that keeps each forkful interesting, and the peas bring a little sweetness and color to balance it all out.

What I really love about this recipe is that it sits somewhere between cozy and fresh. It is satisfying enough to feel like a real meal, but it still has that cool, bright pasta-salad vibe that makes it perfect for warmer weather. You can serve it warm right after mixing everything together, or chill it and enjoy it cold later.

Why You’ll Love this Recipe

• It is inspired by a favorite café side dish. This recipe is my homemade take on a pasta salad from Tosi Café, one of my favorite little coffee and sandwich shops here in town.
• It uses just a few ingredients. You do not need a long grocery list to make something that tastes fresh and full of flavor.
• It is easy to make. Cook the pasta, toss everything together, and you are basically done.
• It works warm or cold. That means it is just as handy for a quick lunch as it is for meal prep or a cookout side dish.
• The flavors balance each other so well. The pesto is cool and herby, the sun-dried tomatoes are tangy, and the peas add little pops of sweetness throughout.
• It feels a little special without being fussy. This is the kind of recipe that looks pretty on the table but does not ask much of you in the kitchen.

Ingredients

• Cavatappi pasta: This spiral-shaped pasta is perfect for holding onto the pesto, so you get plenty of flavor in every bite. It also gives the salad a hearty, chewy texture.
• Basil pesto: This is the ingredient that ties everything together. It brings a fresh, herby flavor along with a creamy texture that coats the pasta beautifully.
• Oil-packed sun-dried tomatoes, drained and chopped: These add a bold, tangy flavor and a chewy texture that gives the salad a little extra personality.
• Frozen peas, thawed: Peas add a pop of sweetness and color, and they help balance the richer flavor of the pesto.

Substitutions & Additions

If you want to make this recipe work with what you already have on hand, there is some flexibility here.

If you do not have cavatappi, another short pasta like penne, fusilli, or farfalle will work well. Anything with a shape that can catch the pesto is a good choice.

If basil pesto is not an option, you can swap in another pesto you enjoy, like arugula pesto or even a sun-dried tomato pesto if you want to lean into that flavor a bit more.

If you would rather skip the sun-dried tomatoes, halved cherry tomatoes can be used instead for a fresher, juicier variation. The flavor profile will shift a little, but it still works.

And if peas are not your thing, you can swap them for edamame or green beans for a different texture while still keeping that fresh green element in the salad.

How to Make this Recipe

Bring a large pot of salted water to a boil, then cook the cavatappi according to the package directions until it is al dente. You want the pasta tender but not too soft so it still holds its shape once everything is mixed together.

When the pasta is done, drain it and rinse it under cold water to stop the cooking process. While the pasta cooks, drain and chop the sun-dried tomatoes and thaw the peas. This is a very low-stress recipe, which is another reason I love it.

Add the cooked pasta to a large mixing bowl, then toss it with the basil pesto until the noodles are evenly coated. Stir in the chopped sun-dried tomatoes and peas, making sure everything gets mixed through well.

At that point, you can serve it right away while it is still slightly warm, or you can pop it in the refrigerator until you are ready to eat. It is one of those recipes that fits into your day instead of making your day revolve around it.

Cooking Tips & Tricks

Cook the pasta just to al dente. If it gets too soft, it can lose some of that great texture once it is tossed with the pesto and chilled.

If your pesto feels especially thick, loosen it with a small splash of olive oil or a little pasta water before mixing. That can help it coat the pasta more evenly.

Be sure to drain the sun-dried tomatoes well, and if they seem especially oily, give them a quick pat with a paper towel before chopping. That keeps the finished salad from feeling too heavy.

If you are making the salad ahead of time, give it a quick toss before serving so everything is evenly coated again. Pasta tends to absorb dressing as it sits, and a little stir helps bring it back to life.

Serving Suggestions

Serve this pasta salad in a large bowl so all of those colorful ingredients can really stand out. It is simple, but it looks so pretty on the table.

If you want to dress it up a little, garnish it with fresh basil leaves and a sprinkle of grated Parmesan cheese right before serving.

This salad also pairs nicely with grilled chicken or a simple green salad if you want to turn it into more of a full meal. It is great for lunch, easy dinners, potlucks, and summer gatherings when you need something dependable that still feels fresh.

Storage Suggestions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

This pasta salad is especially good cold, so it works well for meal prep or for grabbing a quick lunch the next day.

Before serving leftovers, give the salad a quick stir to redistribute the pesto and ingredients. If it seems a little dry after chilling, you can mix in a small spoonful of pesto to freshen it back up.

Recipe FAQ

Can I make this pasta salad ahead of time? Yes. You can make it up to a day in advance and keep it chilled until you are ready to serve it.

Can I use fresh tomatoes instead of sun-dried tomatoes? Yes. Halved cherry tomatoes are a good substitute if you want a fresher tomato flavor.

Is this recipe vegetarian? Yes, as written, it is vegetarian. If needed, you can also use a dairy-free pesto for a vegan-friendly variation.

Can I add protein to this salad? Absolutely. Grilled chicken, shrimp, or chickpeas all pair nicely with these flavors.

Do I have to serve it cold? Nope. This pasta salad is delicious either slightly warm right after mixing or chilled from the fridge.

I dare to say that this pasta salad might just be one of my favorites I have ever made, or at least one of the top contenders. The sun-dried tomatoes give it that little hit of tangy flavor, while the basil pesto keeps everything cool, rich, and mellow.

I never thought I liked sun-dried tomatoes until recipes like this one changed my mind. Or maybe I am just getting older and developing a more refined palate? Haha. Either way, I will take it.

If you are looking for an easy pasta salad that feels fresh, flavorful, and perfect for summer, this one is such a good option. Whether you serve it for lunch, bring it to a get-together, or keep it in the fridge for a quick bite later, it is the kind of recipe that earns a repeat spot fast.