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 delish pasta salad up on the blog. This pasta salad has been in the making for quite some time… probably about a year, to be exact.

Pasta salads are seriously my jam because I just love, love, love pasta. Like give me all the carbs! Haha

What is Sun-Dried Tomato Pesto Pasta Salad?

Sun-Dried Tomato Pesto Pasta Salad is a delightful combination of cavatappi pasta, basil pesto, sun-dried tomatoes, and peas.

This dish brings together the best of Italian flavors in a refreshing and satisfying salad that can be enjoyed warm or cold.

The chewy texture of sun-dried tomatoes and the creamy basil pesto create a harmonious blend that’s both comforting and invigorating.

Why You’ll Love this Recipe

This particular salad is a copycat recipe from one of my favorite little coffee and sandwich shops here in town: Tosi Café.

I discovered it with a friend just a few months after moving here and now we literally go about once a month. It’s located right in downtown just steps from the beach so we go mostly in the summertime.

It’s the perfect little spot to grab a quick cup of coffee, juice, tea, or a great salad or sandwich and then head out to do some shopping or down to the carousel or beach.

Anyway, one of the times I went I ordered my usual, the chicken salad sandwich on a croissant roll, and it came with a side of this pasta salad. OMG I was in heaven and ended up buying a tub of it to take home with me.

Ingredients

• 1 lb cavatappi pasta: This spiral-shaped pasta is perfect for holding onto the pesto sauce, ensuring every bite is flavorful. Its chewy texture adds a satisfying bite to the salad.
• 1 cup basil pesto: The star of the dish, basil pesto brings a fresh, herbaceous flavor with a hint of garlic and Parmesan. It ties all the ingredients together with its creamy consistency.
• ½ cup oil-packed sun-dried tomatoes, drained and chopped: These tomatoes add a sweet and tangy punch, along with a chewy texture that contrasts beautifully with the pasta and peas.
• 1 cup peas, frozen, thawed: Peas add a pop of color and a slight sweetness, balancing the richness of the pesto and the tanginess of the sun-dried tomatoes. Their tender texture complements the chewiness of the pasta and tomatoes.

Substitutions & Additions

• Pasta: Feel free to use any short pasta like penne, fusilli, or farfalle.
• Pesto: If you’re out of basil pesto, you can substitute with arugula pesto or even a sun-dried tomato pesto for an extra punch of flavor.
• Sun-Dried Tomatoes: If you prefer, you can use fresh cherry tomatoes, halved.
• Peas: Swap peas with edamame or green beans for a different texture.

How to Make this Recipe

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. Prepare the Ingredients: While the pasta is cooking, drain and chop the sun-dried tomatoes. Thaw the peas by running them under warm water.
3. Combine Ingredients: In a large bowl, combine the cooked pasta, basil pesto, chopped sun-dried tomatoes, and thawed peas. Toss until everything is well coated with the pesto.
4. Serve: Transfer the pasta salad to a serving dish and enjoy immediately, or refrigerate for up to 2 days.

Cooking Tips & Tricks

• Pasta Cooking: Make sure to cook the pasta until just al dente, as it will continue to absorb the flavors from the pesto and sun-dried tomatoes.
• Pesto: If your pesto is too thick, thin it out with a bit of olive oil or pasta water for a smoother consistency.
• Sun-Dried Tomatoes: Pat the sun-dried tomatoes dry with a paper towel to remove excess oil before chopping.

Serving Suggestions

Serve this pasta salad in a large, colorful bowl to highlight its vibrant ingredients.

Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Pair it with grilled chicken or a simple green salad for a complete meal.

Storage Suggestions

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

This pasta salad tastes great cold, making it a perfect option for meal prep or a quick lunch.

Recipe FAQ

Can I make this pasta salad ahead of time? Yes, you can make it up to a day in advance. Just give it a good stir before serving.

Can I use fresh tomatoes instead of sun-dried tomatoes? Absolutely! Fresh cherry tomatoes work well as a substitute.

Is this recipe vegetarian? Yes, this recipe is vegetarian. To make it vegan, use a dairy-free pesto.

Can I add protein to this salad? Yes, grilled chicken, shrimp, or even chickpeas would be great additions.

I dare to say that this pasta salad might just be my favorite one I’ve ever made. Or at least in the running for the top spot right behind this sun-dried tomato & asparagus pasta salad.

The sun-dried tomatoes that are mixed in give it just that hint of tangy flavor while the basil pesto keeps is cool and mellow.

I never thought I liked sun-dried tomatoes until after I made these two dishes. Or maybe it’s I’m just getting older and a more refined palate?

Haha, either way I’ll take it…