Sun-Dried Tomato Olive Pasta Salad

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This sun-dried tomato olive pasta salad is a simple mix of pasta, olives, veggies, and sun-dried tomato pesto. You can have it ready in under 20 minutes.

I make pasta salads quite often, especially when I want something quick. This one is a favorite at home. I usually eat it on its own, but it also works well as a side dish for family dinners, weekend meals, and get-togethers.

You can also make it ahead and keep it in the fridge until you’re ready to serve. The recipe makes about 6–8 servings, but you can easily adjust the quantities if you’re making it for fewer or more people.

How to Make Sun-Dried Tomato Olive Pasta Salad

INGREDIENTS:

  • 1 cup bowtie pasta, cooked and cooled
  • 1 handful spinach, chopped
  • 4 mixed baby peppers, sliced
  • 2-inch piece cucumber, diced
  • 1 small green onion, chopped
  • 3 tbsp red onion, chopped
  • 10 green olives, sliced
  • 1/4 cup feta, crumbled
  • 1 avocado, scooped and diced
  • 1 tsp lemon juice
  • 1 tbsp hemp seeds
  • 1 tbsp pumpkin seeds
  • 2 tbsp sun-dried tomato pesto
  • ½ tsp salt
  • ½ tsp black pepper

Step-by-Step Instructions:

1. In a large bowl, add the cooked pasta, spinach, green onion, red onion, baby peppers, avocado, cucumber, and olives.

2. Add the sun-dried tomato pesto, lemon juice, salt, and pepper. Mix until the pesto coats the pasta and vegetables.

3. Sprinkle the hemp and pumpkin seeds over the salad and give it a light mix.

Serve right away or chill before serving. It works well for lunch or as a side dish with a family dinner or holiday meal.

Important Recipe Notes:

  • If you don’t have bowtie pasta, you can use fusilli, penne, rotini, cavatappi, shells, or any other pasta you have on hand.
  • You can also throw in any extra veggies you have in the fridge.
  • Cook the pasta al dente so it stays firm and doesn’t turn mushy in the salad. Once cooked, rinse it under cold water to stop the cooking process.
  • You can make this pasta salad a day ahead and keep it in the fridge for up to 2 days. Give it a quick stir before serving.
  • Want to add some protein? Try chickpeas, white beans, tofu, or edamame.
Richi

Sun-dried Tomato Olive Pasta Salad

This sun-dried tomato olive pasta salad is quick, fresh, and easy to make. It combines pasta, olives, fresh veggies, and sun-dried tomato pesto, and takes less than 20 minutes to prepare. It’s a great option when you need a quick meal and works well on its own or as a side dish. The salad can also be made ahead and stored in the fridge, making it a convenient choice for family meals and get-togethers.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

  • 1 cup bowtie pasta cooked and cooled
  • 1 handful spinach chopped
  • 4 mixed baby peppers sliced
  • 2- inch piece cucumber diced
  • 1 small green onion chopped
  • 3 tbsp red onion chopped
  • 10 green olives sliced
  • 1 tsp lemon juice
  • 1 tbsp hemp seeds
  • 1 tbsp pumpkin seeds
  • 2 tbsp sun-dried tomato pesto
  • ½ tsp salt
  • ½ tsp black pepper
  • 1/4 cup feta crumbled
  • 1 avocado scooped and diced

Method
 

  1. In a large bowl, add the cooked pasta, spinach, green onion, red onion, baby peppers, cucumber, and olives.
  2. Add the sun-dried tomato pesto, lemon juice, salt, and pepper. Mix until the pesto coats the pasta and vegetables.
  3. Sprinkle the hemp and pumpkin seeds over the salad and give it a light mix.

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