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Sundried tomato pesto pasta salad with artichokes, tomatoes, Parmesan cheese, and basil.
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Home » Recipes » Salad Recipes

Sundried Tomato Pesto Pasta Salad

Dated: June 5, 2024 Last Modified: June 5, 2024 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Sundried tomato pesto pasta salad with artichokes, tomatoes, Parmesan cheese, and basil.

This Sundried Tomato Pesto Pasta Salad is a healthy summer side dish! It's served cold and made with artichokes, tomatoes, and fresh basil.

Pasta salad is a quintessential side dish for any BBQ or potluck. This one puts an Italian twist on the classic summer side and is tossed in a super flavorful homemade Sundried Tomato Pesto dressing.

Sundried tomato pesto pasta salad with artichokes, fresh tomatoes, basil, and Parmesan cheese.

I love all manner of summer side dishes, from potato salad to coleslaw and pasta salad is no exception. There's something irresistible about a cool and tangy salad paired with a rich and flavorful main dish like BBQ ribs or grilled burgers.

Pasta salads are great because they're incredibly versatile. You can customize them with a variety of dressings, fresh or pickled veggies, herbs, meats, and cheeses. The directions you can take a pasta salad are virtually endless.

This recipe is made with short pasta such as rotini, fusilli, or farfalle that's tossed in a bright and tangy sun dried tomato pesto dressing. The dressing is flavored with garlic, toasted walnuts, and Parmesan or Asiago cheese.

The flavors of the dressing are complimented with the addition of marinated artichokes and fresh grape tomatoes. This pasta salad is a bit lighter than many recipes out there, as the dressing is made without mayo.

Jump to:
  • What Is Sundried Tomato Pesto?
  • Ingredients For Sundried Tomato Pesto Pasta Salad
  • Which Pasta Is Best For Gluten Free Pasta Salad?
  • How To Keep Gluten Free Pasta From Falling Apart?
  • How To Toast Walnuts
  • How To Make Sundried Tomato Pesto
  • How To Make Sundried Tomato Pesto Pasta Salad
  • What To Add To Pasta Salad
  • What To Serve With Pasta Salad
  • Can Pasta Salad Be Made The Day Ahead?
  • How Long Does It Last In The Fridge?
  • Can It Be Frozen?
  • Sundried Tomato Pesto Pasta Salad
Olive oil, salt and pepper, Italian seasoning and red chili flakes, walnuts, Parmesan cheese, sundried tomatoes, and garlic on wooden cutting board.

What Is Sundried Tomato Pesto?

Sundried tomatoes are simply tomatoes that have been dried in the sun. The Italians discovered that placing fresh tomatoes out in the sun and allowing them to dehydrate was a great way to preserve them.

One great thing about sundried tomatoes is their intensely rich flavor. The dehydrating process helps to concentrate the sweet and tangy flavor of the tomatoes. Sundried tomatoes are often packed in olive oil, which helps to preserve them even longer.

Sundried tomatoes are easily found in grocery stores and add great flavor to everything from pasta to dips and spreads to pizza. A jar of sundried tomatoes is a great pantry staple.

Sundried tomato pesto (also known as pesto rosso, or red pesto) is a variety of pesto that's made with sundried tomatoes instead of basil, which gives the pesto its characteristic red color.

This version is made with toasted walnuts, garlic, Italian seasoning, red chili flakes, Parmesan or Asiago cheese, and blended with olive oil.

Ingredients For Sundried Tomato Pesto Pasta Salad

Here's what you'll need to make it.

  • 1 package Gluten Free Short Pasta (such as fusilli, rotini, farfalle, or penne) (can use regular short pasta if not gluten free)
  • 4 oz. Sundried Tomatoes in olive oil (equals ½ cup)
  • 4 cloves Garlic
  • 1 cup Walnuts (chopped) (split)
  • ½ cup Parmesan or Asiago Cheese (shredded) (split)
  • ¼ tsp. Italian Seasoning
  • ¼ tsp. Red Chili Flakes
  • ½ tsp. Kosher Salt
  • ¼ tsp. Pepper
  • 3 Tbsp. Olive Oil
  • 1 jar Marinated Artichoke Hearts
  • 1 cup Grape or Cherry Tomatoes (diced)
  • ¾ cup Reserved Pasta Water
  • Fresh Basil
Box of Jovial gluten free fusilli pasta.

Which Pasta Is Best For Gluten Free Pasta Salad?

The base of any pasta salad (gluten free or not) is the pasta. If you use gluten free pasta, you know that not all brands are created equal.

To make a successful gluten free pasta salad, it's important to choose a quality brand of pasta and to follow a few extra steps to ensure optimal taste and texture.

The best type of pasta to use for pasta salads (gluten free or otherwise) are short varieties such as Fusilli, Rotini, Farfalle, or Penne. These short pasta varieties are easy to prepare and also effective at soaking up all of the delicious dressing that's poured over them.

This recipe calls for gluten free short pasta but you can substitute regular short pasta if gluten is not an issue for you. It's important to use a quality brand of gluten free pasta that holds up once it's cooked.

I used Jovial Brown Rice Fusilli to make this pasta salad. I find that it holds its shape nicely after cooking and is similar in both taste and texture to regular pasta.

Some brands of gluten free short pasta are 12 oz. and others are 16 oz. Feel free to use either a 12 oz. or 16 oz. package when preparing this recipe. It makes enough dressing for either amount of pasta.

Cooked gluten free fusilli pasta in large glass mixing bowl.

How To Keep Gluten Free Pasta From Falling Apart?

In addition to choosing a quality brand of gluten free pasta, there are also a few other tips and tricks to employ that help to prevent it from becoming mushy and falling apart after it has cooked.

  • Cook the gluten free pasta just until al dente. It's very important not to overcook gluten free pasta, or it will become mushy and fall apart. This is especially true when making pasta salad.
  • Once the pasta is cooked until al dente, place it in a strainer in the sink and run it under cold water. This will stop the cooking process.
  • Allow the pasta to sit at room temperature for 30 minutes before adding the rest of the ingredients. This helps the pasta to retain it's springy texture. (This step isn't absolutely necessary, but it's helpful).
  • When adding the dressing and the rest of the ingredients, fold them into the pasta carefully using a large spoon and mix only until combined. The less gluten free pasta is disturbed, the better it stays together.

Follow these same steps if using regular pasta (with the exception of allowing the pasta to sit for 30 minutes after rinsing). Cook the pasta until al dente, place into a strainer to drain, rinse under cold water, and add the rest of the ingredients without resting for 30 minutes.

Toasted chopped walnuts in cast iron skillet.

How To Toast Walnuts

This sundried tomato pesto is made with toasted walnuts. I always recommend toasting walnuts before adding them to any recipe, because it helps to bring out their natural oils and makes their flavor more robust.

It only takes a few minutes to toast walnuts and can be done in a small cast iron skillet or any small pan on the stove top.

  1. To toast the walnuts, place 1 cup of chopped, unsalted walnuts into a small cast iron skillet or any small skillet on the stove top.
  2. Heat the skillet to medium-low and toast the walnuts for 5-6 minutes, stirring often to prevent them from burning.
  3. After 5-6 minutes or once the walnuts are fragrant, remove the skillet from the stove top and set aside to cool.
Garlic, sundried tomatoes, walnuts, Parmesan cheese, and spices in food processor.
Scoop of sundried tomato pesto lifted from food processor on blue spatula.

How To Make Sundried Tomato Pesto

This sundried tomato pesto is super easy to make using a food processor and adds a ton of flavor to just about any dish.

All that's needed to make it is to add the ingredients to a small food processor and pulse until combined while adding olive oil until the mixture turns into a paste.

  1. To make the pesto, remove the skins from 4 cloves of garlic.
  2. Shred ½ cup of Parmesan or Asiago cheese (Asiago cheese has a slightly more intense flavor).
  3. Place the garlic into a small food processor along with ½ cup of the toasted walnuts, ¼ cup of the shredded Parmesan or Asiago cheese, 4 oz. (equals ½ cup) of sundried tomatoes, ¼ tsp. each of Italian seasoning and red chili flakes, ½ tsp. kosher salt, and ¼ tsp. pepper.
  4. Pulse all of these ingredients just until combined.
  5. Once combined, slowly pour 3 Tbsp. of olive oil into the food processor while pulsing. The olive oil will allow all of the ingredients together to form a paste.
Sundried tomato pesto dressing in glass bowl with small whisk.
Cooked fusilli pasta tossed with sundried tomato pesto dressing in glass bowl with blue spatula.

How To Make Sundried Tomato Pesto Pasta Salad

All that's needed to make this dish is to cook the pasta, drain and rinse it, and allow the cooked noodles to rest for 30 minutes.

While the noodles are resting, feel free to toast the walnuts, prepare the dressing, and chop the artichokes and tomatoes.

The sundried tomato pesto may be prepared during this time. Once the pesto is made, it's thinned out with some of the pasta water to make it more of a dressing.

  1. Start by preparing 1 package of gluten free short pasta (or regular short pasta if not gluten free) according to package instructions, cooking the pasta just until al dente.
  2. Once the pasta is al dente, pour it into a strainer and rinse thoroughly under cold water. Make sure to reserve ¾ cup of the cooked pasta water.
  3. Allow the pasta to sit in the strainer for 30 minutes at room temperature. This helps the pasta to retain its springy texture and prevents it from becoming mushy. (This step is not necessary if making regular pasta).
  4. Prepare the sundried tomato pesto as directed and place it into a small bowl. Pour ½-3/4 cup of the reserved pasta water into bowl and stir until completely combined. Add enough water to turn the mixture from a paste into a dressing that can be poured over the pasta.
  5. Once the pesto is turned into a dressing, pour as much of it as you would like over the cooked pasta and carefully stir until combined using a large spoon.

You may end up with extra dressing, depending on the brand of pasta used. Any extra dressing may be stored in an airtight container for 2-3 days in the refrigerator and added to the pasta salad as needed or used as a veggie dip or sandwich spread.

Cooked pasta with diced grape tomatoes, marinated artichokes, walnuts, and Parmesan cheese in glass bowl with blue spatula.
Sundried tomato pesto pasta salad combined in glass bowl with blue spatula.

What To Add To Pasta Salad

This pasta salad is made with diced grape or cherry tomatoes and marinated artichokes, which serve to enhance the bright and tangy flavors of the pesto.

The extra toasted walnuts and shredded cheese are added to the pasta in addition to fresh basil, all of which add extra texture and flavor.

  1. Cut 1 cup of either grape or cherry tomatoes into halves or quarters, depending on your preference.
  2. Chop 1 jar (I used a 12 oz. jar) of marinated artichokes into chunks.
  3. Place the chopped tomatoes and artichokes into the pasta salad, along with the other ½ cup of toasted walnuts and ¼ cup of shredded Parmesan or Asiago cheese.
  4. Carefully fold all of the ingredients together until combined.
  5. Garnish the pasta salad with fresh basil leaves.

You can dress the salad up even more with a few extra ingredients if you like. Here are some delicious add-ins to this sundried tomato pesto pasta salad:

  • Fresh Mozzarella (cut into chunks) or Fresh Mozzarella Balls
  • Feta Cheese
  • Roasted or Grilled Chicken (diced)
  • Arugula
  • Kale
  • Kalamata Olives
  • Salami or Italian meats of choice (chopped)
Sundried tomato pesto pasta salad in white bowl with fork.

What To Serve With Pasta Salad

The bright and tangy Italian flavors of this pasta salad are great served alongside any of your favorite grilled dishes at a summer BBQ or potluck. It compliments grilled burgers or steak nicely, as well as roasted meats like these Italian short ribs.

This pasta salad is perfect served with Italian grilled chicken sandwiches, bruschetta chicken, oven roasted chicken, grilled chicken breasts, or oven roasted chicken.

It's also great with these vegetarian summer dishes like a grilled veggie salad or farmers market pizza.

Pasta salad pairs nicely with potato salad, coleslaw, or any summer vegetable salad.

Love summer salads? Check out these recipes!

  • Italian Quinoa Salad
  • Grilled Corn Feta Salad
  • Marinated Tomato Salad
  • Italian Green Bean Salad
  • Pickled Beet Feta Salad
Sundried tomato pesto pasta salad in ceramic bowl with spoon.

Can Pasta Salad Be Made The Day Ahead?

Pasta salad is great because it can be made the day ahead.

Be sure to store in an airtight container or cover it with plastic wrap and store in the fridge if making it the day before so that it doesn't dry out.

Keep in mind that gluten free pasta dries out a bit the longer it sits in the refrigerator. It's often made with rice or brown rice, which has a higher starch content and causes the rice to dry out more quickly than regular pasta.

If you make the pasta salad the day ahead and find that it has dried out a bit, simply add any of the extra pesto dressing and toss until combined.

How Long Does It Last In The Fridge?

Any leftover pasta salad may be stored for 2-3 days in an airtight container in the refrigerator.

Can It Be Frozen?

I do not recommend freezing this pasta salad, as it's best enjoyed fresh or within a few days.

Love pasta salad? Check out these recipes!

  • Summer Pesto Pasta Salad
  • Dill Pickle Pasta Salad

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Sundried tomato pesto pasta salad with artichokes, basil, and Parmesan cheese.

Sundried Tomato Pesto Pasta Salad

Christine Rooney
This Sundried Tomato Pesto Pasta Salad is a healthy summer side dish! It's served cold and made with artichokes, tomatoes, and fresh basil.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Cooling Time: 30 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine American
Servings 8
Calories 401 kcal

Equipment

  • Food Processor

Ingredients
 
 

For The Pasta:

  • 1 package gluten free short pasta such as fusilli, rotini, farfalle, or penne
  • 1 12 oz. jar marinated artichoke hearts
  • 1 cup grape tomatoes or cherry tomatoes, diced
  • ½ cup chopped walnuts
  • ¼ cup Parmesan cheese or Asiago cheese, shredded
  • ¼ cup basil for garnish

For The Dressing:

  • 4 oz. oil packed sundried tomatoes equals ½ cup
  • ½ cup chopped walnuts
  • 4 cloves garlic
  • ¼ cup Parmesan cheese or Asiago cheese, shredded
  • ¼ tsp. Italian seasoning
  • ¼ tsp. red pepper flakes
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 3 Tbsp. olive oil
  • ¾ cup reserved pasta water

Instructions
 

For The Pasta:

  • Prepare 1 package of gluten free short pasta (or regular short pasta if not gluten free) according to package instructions, cooking the pasta just until al dente.
  • Once the pasta is al dente, pour it into a strainer and rinse thoroughly under cold water. Reserve ¾ cup of the cooked pasta water.
  • Allow the pasta to sit in the strainer for 30 minutes at room temperature. This helps the pasta to retain its springy texture and prevents it from becoming mushy. (This step is not necessary if making regular pasta).
  • Cut 1 cup of either grape or cherry tomatoes into halves or quarters, depending on your preference.
  • Chop 1 12 oz. jar of marinated artichoke hearts into chunks.
  • Shred ½ cup of Parmesan or Asiago cheese.

For The Dressing:

  • Place 1 cup of chopped, unsalted walnuts into a small cast iron skillet or any small skillet on the stove top. Heat the skillet to medium-low and toast the walnuts for 5-6 minutes, stirring often to prevent them from burning.
  • After 5-6 minutes or once the walnuts are fragrant, remove the skillet from the stove top and set aside to cool.
  • Remove the skins from 4 cloves of garlic.
  • Place the garlic into a small food processor along with ½ cup of the toasted walnuts, ¼ cup of the shredded Parmesan or Asiago cheese, 4 oz. (equals ½ cup) of oil packed sundried tomatoes, ¼ tsp. each of Italian seasoning and red chili flakes, ½ tsp. kosher salt, and ¼ tsp. pepper.
  • Pulse all of these ingredients just until combined.
  • Once combined, slowly pour 3 Tbsp. of olive oil into the food processor while pulsing. The olive oil will allow all of the ingredients together to form a paste.
  • Place the sundried tomato pesto into a small bowl. Pour ½-¾ cup of the reserved pasta water into bowl and stir until completely combined. Add enough water to turn the mixture from a paste into a dressing that can be poured over the pasta.
  • Place the cooked and cooled pasta into a large bowl and pour as much of the dressing as you would like over the cooked pasta Carefully stir until combined using a large spoon.
  • Place the chopped tomatoes and artichokes into the pasta salad, along with the other ½ cup of toasted walnuts and ¼ cup of shredded Parmesan or Asiago cheese. Carefully fold all of the ingredients together until completely combined.
  • To Serve: Serve the pasta salad with freshly torn basil leaves.

Notes

Feel free to add diced fresh mozzarella or mozzarella balls to this pasta salad.
Parmesan or Asiago cheese may be used in this pasta salad. Asiago cheese has a slightly more intense flavor.
You may end up with extra sundried tomato pesto dressing. It can be stored for 2-3 days in an airtight container in the refrigerator and added to the pasta salad at a later time or used as a veggie dip or sandwich spread.

Nutrition

Serving: 2cupsCalories: 401kcalCarbohydrates: 48gProtein: 11gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 294mgPotassium: 352mgFiber: 3gSugar: 1gVitamin A: 479IUVitamin C: 18mgCalcium: 105mgIron: 2mg
Keyword pasta salad with sundried tomato pesto, pasta salad with artichokes, pasta salad no mayo,
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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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Sundried tomato pesto pasta salad with artichokes, tomatoes, Parmesan cheese, and basil.

Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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