Why You’ll Love This Sun Dried Tomato Pasta Salad
It’s 95°F outside. You’re sweating just thinking about turning on the stove. But you need dinner on the table in 30 minutes, and your family is hungry. I’ve been there. Honestly, I’ve been there so many times that I started keeping a jar of sun-dried tomatoes in the pantry just for days like this.
This sun dried tomato pasta salad is my summer survival dish. It’s one-pan. It’s fast. And it’s packed with so much flavor that you’ll forget you barely broke a sweat making it. Seriously, the combo of tangy sun-dried tomatoes, tender chicken, and fresh spinach is just… chef’s kiss.
Here’s why this sun dried tomato pasta salad works when nothing else does:
- One skillet – less dishes, more time enjoying dinner
- 30 minutes flat – from fridge to table, no waiting around
- Bold, tangy flavor – sun-dried tomatoes bring the umami punch
- Family-friendly – even picky eaters go back for seconds
- Works hot or cold – serve it warm tonight, eat leftovers cold tomorrow
I first made this on a Wednesday night when I had nothing planned. My husband walked in, took one bite, and said, “Okay, this is going into the rotation.” And it has been ever since. It’s become our go-to for busy weeknights, lazy weekends, and everything in between.
And the best part? This easy summer pasta salad uses ingredients I usually have on hand. Pasta, chicken, some fresh produce, and that jar of sun-dried tomatoes hiding in the back of the pantry. It’s the definition of a pantry pasta salad.
Ingredient Notes
Let’s talk about what goes into this dish. Nothing fancy here, I promise. But a few key choices make all the difference.
Sun-dried tomatoes (packed in oil) – This is non-negotiable. Seriously. You want the ones swimming in olive oil, not the dry ones in a bag. Why? Because that oil is liquid gold. It’s infused with tomato flavor, and you’ll use it to cook the chicken and veggies. If all you have are dry sun-dried tomatoes, you’ll need to rehydrate them in warm water for about 20 minutes first. But honestly, just buy the oil-packed ones. Your future self will thank you.
California olive oil – I’m partial to California olive oil because it’s what I grew up using. It’s fruity and mild, perfect for this dish. But any good-quality olive oil works. The recipe calls for 5 tablespoons, but here’s a pro tip: use the oil from the sun-dried tomato jar for the first 2 tablespoons. Free flavor, people.
Boneless skinless chicken thighs – I use thighs because they stay juicy and don’t dry out. But you can absolutely use chicken breast fillets if that’s what you have. Just cut them into bite-size pieces and keep an eye on them so they don’t overcook.
Fresh spinach – A whole 8-ounce bag. It looks like a mountain when you first add it to the skillet, but it wilts down to almost nothing. Don’t be scared. And whatever you do, don’t overcook it. You want it just wilted, not mushy.
Spaghetti – I know, I know. Pasta salad usually uses short pasta like bowtie or rotini. But trust me on this one. Spaghetti works beautifully here because the sauce clings to every strand. If you want to use a different shape, go for it. Penne, fusilli, or even bowtie pasta salad style all work great.
Roma tomatoes and fresh basil – These add freshness and brightness. The Roma tomatoes break down slightly in the heat, creating a light sauce. And the basil? It’s the finishing touch that makes everything taste like summer.
Step-by-Step Instructions
Okay, let’s get cooking. This comes together so fast, you’ll barely have time to set the table.
Stage 1: Toast the sun-dried tomatoes
Start by heating a large skillet over medium-low heat. Add your chopped sun-dried tomatoes along with 2 tablespoons of the oil from their jar. Let them sizzle gently for about a minute. The kitchen will start smelling amazing immediately. That’s the garlic and tomato concentrate waking up.
Stage 2: Cook the chicken
Toss your chicken pieces into the skillet. Sprinkle with sea salt and red pepper flakes. Cook over medium heat, stirring occasionally, until the chicken is cooked through and no longer pink. This takes about 5 minutes. The chicken will pick up all that sun-dried tomato flavor from the oil. You want golden-brown edges, but don’t let it burn.
Stage 3: Add the vegetables
Now add the chopped Roma tomatoes, fresh basil, spinach, and minced garlic. Cook for 3 to 5 minutes, until the spinach is just wilted and the tomatoes start releasing their juices. This is where the magic happens. The tomatoes break down a bit, the spinach shrinks, and everything comes together into a light, flavorful sauce. Taste and adjust salt if needed. Then cover and keep warm off the heat.
Stage 4: Cook and combine the pasta
While the vegetables are cooking, boil your spaghetti according to package directions until al dente. Drain well. Then add the drained pasta to the skillet with the chicken and vegetables. Return to low heat, toss everything together, and cook for 1 to 2 minutes until heated through. Taste again and adjust seasoning. Drizzle with the remaining 3 tablespoons of olive oil (or more of that sun-dried tomato oil) for extra richness. Serve immediately.
Recipe Tips
I’ve made this sun dried tomato pasta salad about a million times. Okay, not a million. But enough to learn a few things. Here are my best tips:
Pro Tips for Perfect Results
Don’t overcook the spinach: It should be just wilted, not slimy. As soon as it turns bright green and collapses, you’re done. Overcooked spinach releases too much water and makes the dish soggy.
Reserve some oil: Before you start, set aside a tablespoon or two of the sun-dried tomato oil. If the pasta salad seems dry after refrigeration, you can drizzle it on to freshen it up. This is a game-changer for make ahead pasta salad.
Adjust the heat: The red pepper flakes are optional. If you’re cooking for kids or spice-sensitive folks, start with a pinch and work up. I usually add the full 1/4 teaspoon because I like a little kick, but you do you.
Cook pasta al dente: This is crucial. Overcooked pasta becomes mushy and slimy, especially when mixed with the sauce. Cook it one minute less than the package says. It will continue cooking slightly when you toss it with the hot chicken and vegetables.
One more thing: don’t skip the fresh basil. I know it’s tempting to use dried basil when you’re in a rush. But the fresh stuff adds a brightness that dried just can’t match. If you have a basil plant on your windowsill, now’s the time to use it.
Storage & Leftovers
This sun dried tomato pasta salad stores surprisingly well. Here’s what I’ve learned from experience:
In the fridge: Store in an airtight container for up to 3 days. The flavors actually meld together overnight, making it taste even better the next day. It’s one of those dishes that improves with time.
Reheating: The best way to reheat is in a skillet over medium-low heat with a splash of water or extra olive oil. This brings back the moisture and prevents the pasta from drying out. You can also microwave individual portions for about a minute, but the skillet method is better.
Serving cold: This salad is actually delicious cold. If you’re making it for a summer potluck or picnic, let it cool completely, then refrigerate. Serve it chilled or at room temperature. It holds up beautifully.
Make ahead tip: If you’re planning to make this ahead, here’s what I do: cook the chicken and vegetables, cook the pasta, but store them separately in the fridge. When you’re ready to serve, reheat the chicken mixture, toss with the pasta, and add a splash of oil. This prevents the pasta from absorbing too much sauce and getting mushy.
Optional Add-Ins & Variations
This recipe is a great base, but feel free to make it your own. Here are some variations I’ve tried and loved:
Vegetarian version: Skip the chicken and add 1 can (15 oz) of drained chickpeas. They add protein and texture, and they soak up all that delicious sun-dried tomato oil. I’ve made this for my vegetarian friends, and they always ask for the recipe.
Add more veggies: Chopped bell peppers, artichoke hearts, or kalamata olives would be fantastic. Just toss them in with the spinach and tomatoes. This turns it into a full Mediterranean pasta salad with sundried tomatoes.
Cheese lovers: A sprinkle of feta or Parmesan on top adds a salty, creamy element. I sometimes add crumbled feta right before serving. It’s especially good if you’re serving this cold as a pasta salad.
Gluten-free option: Use your favorite gluten-free spaghetti. The rest of the ingredients are naturally gluten-free, so it’s an easy swap. Just cook the pasta according to package directions.
Extra California flavor: A squeeze of Meyer lemon juice before serving brightens everything up. If you can find Meyer lemons at your local farmers market, grab them. They’re sweeter and less acidic than regular lemons.
Make it a complete meal: This dish is already pretty hearty with the chicken and spinach. But if you want to stretch it further, serve it with a simple green salad and crusty bread. Dinner is done.
Frequently Asked Questions
Make this for your next cookout, and thank me later. Seriously, it’s the kind of dish that disappears first. People will be asking for the recipe, and you’ll be like, “Oh, it’s just a simple sun dried tomato pasta salad.” But you and I will know the truth. It’s the one-pan magic, the bold flavors, and the fact that you made it look effortless.
If you try this recipe, I’d love to hear about it. Tag me on Pinterest with your creation. I’m always looking for new ideas and variations. Happy cooking!
Sun Dried Tomato Pasta Salad with Chicken and Spinach
Ingredients
Method
- In a large skillet over medium-low heat, combine the chopped sun-dried tomatoes with 2 tablespoons of the oil reserved from their jar. Cook for 1 minute until fragrant.
- Add the chicken pieces to the skillet. Sprinkle with salt and red pepper flakes. Cook over medium heat, stirring occasionally, until the chicken is cooked through and no longer pink, about 5 minutes.
- Add the chopped Roma tomatoes, fresh basil, spinach, and minced garlic to the skillet. Cook over medium heat for 3 to 5 minutes, until the spinach is just wilted and the tomatoes begin to release their juices. Remove from heat, taste, and adjust salt if needed. Cover and keep warm off the heat.
- Meanwhile, cook the spaghetti according to package directions until al dente. Drain well.
- Add the drained pasta to the skillet with the chicken and vegetables. Return to low heat, toss everything together, and cook for 1 to 2 minutes until heated through. Taste and adjust seasoning with salt and pepper if desired.
- Remove from heat. Drizzle with the remaining 3 tablespoons of olive oil (or more oil from the sun-dried tomato jar) for extra richness. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Source: Nutritional Information
Do sun-dried tomatoes need to be soaked before using in this pasta salad?
Not if you’re using oil-packed sun-dried tomatoes. They’re already soft and flavorful straight from the jar. If you only have dry sun-dried tomatoes, soak them in warm water for 20 minutes until pliable, then drain and chop before using. But honestly, the oil-packed ones are so much easier and tastier for this sun dried tomato pasta salad.
How long will sun-dried tomatoes in olive oil keep after opening?
An opened jar of oil-packed sun-dried tomatoes will keep in the refrigerator for up to 6 months. Just make sure the tomatoes are always fully submerged in oil to prevent spoilage. Use clean utensils each time you scoop some out. The flavored oil is also amazing for dressings and sautés, so don’t throw it away.