Pasta salad with sun-dried tomato dressing might sound simple, but this version takes it to a whole new level of gourmet. Think of it as a Mediterranean caprese remix — starting with peak-season, sweet and juicy heirloom cherry tomatoes in sunset shades of yellow, orange, and red. Add fragrant fresh basil, chunks of creamy mozzarella, and all the usual caprese charm. But then it gets even better. Briny Kalamata olives, tender marinated artichokes, salty capers, and a hit of savoury parmesan bring in that bold Mediterranean twist. And the best part? It’s all tossed in a rich, flavour-packed sun-dried tomato dressing and topped with toasted pine nuts for the ultimate crunch. Quick, easy, and bursting with flavour — this is the summer pasta salad you’ll want on repeat.
What’s in This Mediterranean Pasta Salad?
This no-mayo pasta salad keeps things light but full of character. Here’s what you’ll need to bring this simple recipe to life:
- Spiral-shaped pasta – Whole wheat or spelt are great options for added texture and fibre.
- Cherry tomatoes – Quartered for bursts of sweetness; heirloom varieties look especially lovely here.
- Marinated artichoke hearts – Use fresh deli-style for the best flavour; avoid overly acidic jarred types.
- Mozzarella & parmesan – Creamy and salty, this cheese combo gives a satisfying richness.
- Kalamata olives & capers – Salty little gems that round out the Mediterranean flavour profile.
- Fresh basil – A must-have for that aromatic, summery finish.
- Toasted pine nuts – Adds crunch and nutty depth.
For the dressing: A simple blend of sun-dried tomatoes, extra-virgin olive oil, red wine vinegar, and garlic — blitzed into a pesto-like vinaigrette that coats every bite beautifully.
How to Make this Caprese Pasta Salad with Sun-Dried Tomato Dressing
This Italian-style pasta salad is super easy to throw together:
- Cook the pasta, then rinse with cold water to cool.
- Blend up the dressing with sun-dried tomatoes, olive oil, vinegar, and garlic.
- Toss everything—pasta, veggies, cheese, herbs—with the dressing in a big bowl.
- Finish with toasted pine nuts and extra basil. Serve right away or chill for later.
Full ingredient amounts and instructions or this pasta salad with sun-dried tomato dressing are in the recipe card below.
Why You’ll Love This Pasta Salad Recipe
Whether you’re after a quick weeknight dinner or the perfect dish to bring to your next picnic, potluck, or patio party—this one’s a total crowd-pleaser. Fresh, flavour-packed, and just a little bit gourmet, this pasta salad with sun-dried tomato dressing might just steal the spotlight. And the best part? The leftovers are even better the next day. It’s:
- Versatile – Serve as a vegetarian main or pair it with grilled fish or meat at your next BBQ.
- No mayonnaise – It’s fresh, light, and perfect for warm weather meals.
- Packed with Mediterranean flavour – Sun-dried tomatoes, olives, artichokes, basil… what’s not to love?
- Quick to make – Just 20 minutes from start to finish.
- Meal prep approved – Make it ahead and enjoy it chilled the next day. It travels well, too!
Variations to this Caprese Pasta Salad
This caprese pasta salad is totally customizable, so feel free to substitute in (or out) any of your favorite antipasti ingredients. I bet grilled eggplant would be fantastic addition. Eggplant and tomato are a dream together. Or toss in a handful of shredded arugula. The possibilities are endless. I like to use strozzapreti or spiral shaped pasta for this recipe since the form is really great with this type of dressing. The sun-dried tomato dressing seems to cling to all the right places. I really love this caprese pasta salad, and I’m pretty certain you’re going to fall for it too. ♥
More Summer Pasta Salad Recipes to Try
These fresh and vibrant pasta salads are perfect for warm days and make a great addition to any summer spread:
- Summer Pasta Salad – A light and colourful salad. Ideal for hot days!
- Greek Pasta Salad – Loaded with feta, olives, and cucumber — it brings the taste of Greece to your table.
- Italian Pasta Salad – With mozzarella, sun-dried tomatoes, and basil — this Mediterranean classic never disappoints.
- Mediterranean Orzo Salad – Flavourful, light, and perfect for picnics or weekly meal prep.
Caprese Pasta Salad with Sun-Dried Tomato Dressing
This is simple and healthy recipe for a mayonnaise-free pasta salad that’s full of Mediterranean flavors. Perfect for vegetarians and antipasto-lovers. Makes for an easy dinner, or fantastic side for your next BBQ, plus leftovers taste amazing!
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the salad:
- 500 g dried spiral-shaped pasta (or pasta of choice)
- 350 g cherry tomatoes, quartered (if available use a mix of heirloom varieties)
- 150 g marinated artichoke hearts, drained and coarsely chopped*
- 1 package mini-mozzerella balls (150 g) or one ball of water-packed mozzarella (125 g), drained and chopped
- 1/2 cup freshly grated parmesan cheese (40 g)
- 1/2 cup pitted Kalamata olives, halved (60 g, about 16 olives)
- 1 tablespoon capers (in brine), drained
- 2 generous handfuls fresh basil leaves, thinly sliced
- 1/4 cup pine nuts, lightly toasted (25 g)
For the sun-dried tomato dressing:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons good-quality red wine vinegar
- 1 large garlic clove, minced
- 6 oil-packed sun-dried tomatoes halves, drained (50 g)
- sea salt and freshly ground pepper, to taste
Method
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Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente. Drain and run under cold water to cool.
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To prepare the dressing, use a handheld mixer, or immersion blender to blend together the olive oil, vinegar, garlic and sun-dried tomatoes until well combined (the dressing will resemble a pesto). Season will salt and pepper, to taste.
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In a large salad bowl, add the cooked pasta, cherry tomatoes, artichokes, mozzarella, parmesan, olives, capers and basil leaves. Pour over the dressing and toss to combine.
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Garnish with pine nuts and serve. Enjoy!
Notes
- For recipes using artichokes, I buy herb and oil marinated fresh artichokes hearts from my local delicatessen or farmers market. Alternatively, fresh packaged marinated artichoke hearts can be found at some organic food stores (e.g. Alnatura). Look for them in the refrigerated section with other fresh antipasti. The taste is incomparable to the jarred versions with vinegar which can be quite acidic tasting (and the ones coming from a can can be quite bland).
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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