I first threw this Sun-Dried Tomato Pasta Salad with Feta & Spinach together on a 100-degree Austin afternoon when turning on the oven felt like a crime. Jake had invited friends over for an impromptu backyard hangout, and I needed something colorful, hearty, and totally no-fuss. I raided the pantry, grabbed a jar of sun-dried tomatoes I had been saving, and started boiling pasta. Lily wandered into the kitchen asking if she could help crumble the feta, and just like that, a new family favorite was born.
This salad has become my go-to for warm-weather potlucks and easy lunches all week long. The chewy pasta, tangy sun-dried tomatoes, salty feta, and tender spinach create the most gorgeous mix of textures and Mediterranean flavors. It tastes like something you would get at a fancy deli, but it comes together in the time it takes to cook a pot of pasta. I promise, your first bite of this Sun-Dried Tomato Pasta Salad with Feta & Spinach will have you reaching for the recipe card.
Why You'll Love This Sun-Dried Tomato Pasta Salad with Feta & Spinach
- Bursting with Mediterranean flavor: Sun-dried tomatoes, feta, and fresh spinach deliver that perfect balance of tangy, salty, and earthy in every forkful.
- No mayo, all freshness: Instead of a heavy creamy dressing, this salad gets tossed in a bright lemon-oregano vinaigrette that lets the ingredients shine.
- Make-ahead magic: This Sun-Dried Tomato Pasta Salad with Feta & Spinach tastes even better after a short rest, making it ideal for meal prep and gatherings.
- Weeknight-friendly: You only need about 20 minutes from start to finish, and most of that is just waiting for water to boil.
- Customizable to your heart's content: Add grilled chicken, chickpeas, olives, or swap in arugula for spinach based on what you have.
Sun-Dried Tomato Pasta Salad with Feta & Spinach Ingredients
One reason I adore this Sun-Dried Tomato Pasta Salad with Feta & Spinach is that it calls for simple, everyday ingredients that pack a serious flavor punch. You likely have many of them in your pantry already, and the few fresh items are easy to find. Together, they create a pasta salad that feels like a celebration of summer, even on the most ordinary Tuesday.
- 340g (12 oz) fusilli or penne pasta: Short, textured shapes catch the dressing and bits of feta beautifully.
- 120g (1 cup) oil-packed sun-dried tomatoes, drained and sliced: Their rich, tangy intensity is the heart of this pasta salad.
- 150g (5 oz) crumbled feta cheese: Look for a block of feta in brine for the creamiest texture and bold saltiness.
- 100g (4 cups) fresh baby spinach, roughly chopped: It wilts slightly into the warm pasta, but still holds a nice chew.
- 1/2 small red onion, thinly sliced: Adds a crisp, peppery bite. Soak slices in ice water for 10 minutes if you prefer a milder flavor.
- 60g (1/3 cup) toasted pine nuts (optional): Their buttery crunch takes this Sun-Dried Tomato Pasta Salad with Feta & Spinach over the top.
- 120ml (1/2 cup) extra virgin olive oil: Use the good stuff—it makes up the base of the vinaigrette.
- 60ml (1/4 cup) red wine vinegar: Brightens everything and balances the oil.
- 1 tablespoon Dijon mustard: Helps emulsify the dressing and brings a subtle warmth.
- 1 clove garlic, minced: A single clove gives a gentle garlic hum without overwhelming the freshness.
- 1 teaspoon dried oregano: Rub it between your fingers before adding to release its aroma.
- Sea salt and freshly ground black pepper: Season to taste at the end for the best layer of flavor.
Key ingredient note: Oil-packed sun-dried tomatoes are non-negotiable here. Their soft, slightly chewy texture and the flavored oil they are packed in add so much more depth than the dry-packed kind. If you only have dry-packed, rehydrate them in warm water for 10 minutes and add a splash of olive oil to the dressing.
For another sunny twist on pasta salad, check out my Italian Bow Tie Pasta Salad. The feta here brings a similar creaminess, much like the mozzarella pearls in that recipe.
Note: Add the baby spinach while the pasta is still slightly warm so it softens just enough without turning limp. This is what makes the salad feel cohesive without losing that fresh leaf texture.
How to Make Sun-Dried Tomato Pasta Salad with Feta & Spinach
Making this Sun-Dried Tomato Pasta Salad with Feta & Spinach is as easy as boiling water and whisking a few pantry staples together. I usually recruit Noah to help me twist apart the sun-dried tomato pieces while I whisk the dressing—he loves being my little sous chef. The key is to have all your chopping done before the pasta finishes cooking so you can toss everything together while it is still warm.
Step 1: Cook the pasta.
Bring a large pot of salted water to a rolling boil. Cook 340g (12 oz) of fusilli or penne according to the package directions until al dente. You want the pasta to still have a slight bite so it holds up in the salad. Reserve 120ml (1/2 cup) of the starchy pasta water before draining, then drain the pasta and let it cool for just 5 minutes. While the pasta cooks, you can prep the other ingredients.
Lora’s Tip: Do not rinse the pasta. The natural starch helps the dressing cling to every crevice.
Step 2: Whisk the vinaigrette.
In a small bowl or a jar with a tight lid, combine 120ml (1/2 cup) extra virgin olive oil, 60ml (1/4 cup) red wine vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon dried oregano. Add a pinch of salt and several cracks of black pepper. Whisk vigorously until the dressing turns thick and emulsified, or screw on the lid and shake well. You will smell the oregano and garlic bloom—that is your cue it is ready.
Step 3: Toss the warm pasta.
In an extra-large mixing bowl, combine the still-warm pasta with the sliced sun-dried tomatoes, crumbled feta, chopped spinach, and thinly sliced red onion. Pour half of the vinaigrette over the top and toss gently with two large spoons. The heat from the pasta will slightly wilt the spinach and meld the flavors together. If the Sun-Dried Tomato Pasta Salad with Feta & Spinach looks a bit dry, add a splash of the reserved pasta water to loosen it up.
Step 4: Cool, finish, and serve.
Let the salad sit at room temperature for about 10 minutes so the ingredients get to know each other. Right before serving, sprinkle the toasted pine nuts over the top and drizzle with the remaining dressing. Give it one final gentle toss. This simple finishing step is similar to how I build layers of flavor in my Dill Pickle Pasta Salad, where a final toss right before serving makes all the difference.
The Sun-Dried Tomato Pasta Salad with Feta & Spinach is now ready to hit the table. I love watching the colorful ribbons of tomato and green spinach peek through the spirals—it is every bit as beautiful as it is delicious.
Lora's Kitchen Tips
- Cook pasta al dente. Overcooked pasta turns mushy once it absorbs the dressing. Slightly undercook it by a minute for the best toothsome texture in your Sun-Dried Tomato Pasta Salad with Feta & Spinach.
- Dress while warm. Warm pasta soaks up the vinaigrette far better than cold pasta. Tossing the hot noodles with half the dressing infuses them with flavor from the inside out.
- Avoid a watery salad. If your sun-dried tomatoes carry excess oil, pat them lightly with a paper towel before slicing. Too much oil can thin the dressing and pool at the bottom of the bowl.
- If the salad looks dry after chilling, do not panic. Cold pasta absorbs moisture. Revive it with an extra drizzle of olive oil and a splash of vinegar, then toss well. It will taste like you just made it.
- Taste for salt at the end. Feta and sun-dried tomatoes bring their own salt. Always season the finished salad after mixing so you can adjust without overdoing it.
Sun-Dried Tomato Pasta Salad with Feta & Spinach Variations and Substitutions
One of the best things about this Sun-Dried Tomato Pasta Salad with Feta & Spinach is how adaptable it is. I have played with dozens of combinations, and these are my family’s favorite tweaks.
Add protein: Fold in 2 cups of shredded rotisserie chicken or a can of drained chickpeas for a heartier meal. Noah loves when I add sliced grilled chicken and calls it dinosaur food.
Cheese swap: Goat cheese or fresh mozzarella pearls work beautifully in place of feta. Each brings a different creaminess, so pick based on your mood.
Greens upgrade: If you have arugula or chopped kale on hand, use them instead of spinach. Arugula adds a peppery kick, while massaged kale keeps its crunch longer in this Sun-Dried Tomato Pasta Salad with Feta & Spinach.
Extra Mediterranean flair: Stir in 1/3 cup of sliced Kalamata olives and a handful of fresh basil ribbons. The briny olives against the sweet tomatoes is a match made in heaven.
What to Serve with Sun-Dried Tomato Pasta Salad with Feta & Spinach
This pasta salad is a complete meal on its own, but it also plays incredibly well with others. I often serve it alongside grilled lemon chicken skewers or a simple pan-seared salmon for a light summer dinner. For a vegetarian spread, pair it with a bowl of roasted red pepper soup.
When we have company, I set out a big bowl of this salad with a crunchy side like my Apple Arugula Salad. The crisp apple and peppery arugula are a refreshing contrast to the savory, tangy notes of the pasta salad. A pitcher of iced herbal tea or a fizzy lemonade rounds out the meal perfectly.
How to Store Sun-Dried Tomato Pasta Salad with Feta & Spinach
- Storage: Place leftover Sun-Dried Tomato Pasta Salad with Feta & Spinach in an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, making it an ideal grab-and-go lunch.
- Freezing: I do not recommend freezing this salad. The texture of the spinach, feta, and dressing changes once thawed, turning watery and grainy.
- Thawing: If you must, thaw overnight in the fridge and drain any excess liquid. Be aware the overall quality will not be the same as fresh.
- Reheating: This Sun-Dried Tomato Pasta Salad with Feta & Spinach is meant to be enjoyed chilled or at room temperature. To take the chill off straight from the fridge, let it sit on the counter for 20 minutes before serving.
- Make-ahead tip: You can cook the pasta and whisk the vinaigrette up to 2 days in advance. Store them separately, then toss with the fresh tomatoes, spinach, and feta right before eating for the brightest results.
Sun-Dried Tomato Pasta Salad with Feta & Spinach FAQ
Here are the questions I get asked most about this recipe:
Can I make Sun-Dried Tomato Pasta Salad with Feta & Spinach ahead of time?
Absolutely. This salad is even more flavorful after a few hours in the fridge. For the best texture, reserve a small amount of dressing and pine nuts to add just before serving so the spinach stays fresh and the nuts stay crunchy.
What pasta shape works best for this sun-dried tomato pasta salad?
Short, chunky shapes like fusilli, penne, rotini, or farfalle are ideal. Their nooks and ridges trap the vinaigrette and tiny pieces of feta and tomato, so every bite is perfectly coated.
Is Sun-Dried Tomato Pasta Salad with Feta & Spinach healthy?
Yes, it is packed with wholesome ingredients. Olive oil provides heart-healthy fats, spinach adds iron and fiber, and sun-dried tomatoes deliver antioxidants. Using a vinaigrette instead of a creamy dressing keeps it lighter while still satisfying.
What can I use instead of feta cheese?
Goat cheese, ricotta salata, or even small fresh mozzarella pearls are delicious swaps. Each brings a different creaminess, so you can tailor the salad to what you have on hand.
How do I keep this pasta salad from drying out?
Cold pasta absorbs moisture, so if your Sun-Dried Tomato Pasta Salad with Feta & Spinach looks a little dry after chilling, simply toss it with an extra drizzle of olive oil and a splash of red wine vinegar. Let it sit for 10 minutes, then toss again before serving.
I really hope this Sun-Dried Tomato Pasta Salad with Feta & Spinach becomes a regular in your summer rotation the way it has in ours. It is the kind of recipe that makes healthy eating feel effortless and celebratory, not like a chore. Watching Lily dig in for seconds while Noah picks out the big pieces of feta reminds me that the simplest dishes often bring the most joy.
With love and sun-dried tomatoes,
Lora x
Sun-Dried Tomato Pasta Salad with Feta & Spinach
4
servings15
minutes20
minutes390
kcalIngredients
340g (12 oz) fusilli or penne pasta
120g (1 cup) oil-packed sun-dried tomatoes, drained and sliced
150g (5 oz) crumbled feta cheese
100g (4 cups) fresh baby spinach, roughly chopped
1/2 small red onion, thinly sliced
60g (1/3 cup) toasted pine nuts (optional)
120ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Sea salt and freshly ground black pepper, to taste
Directions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, reserving 120ml (1/2 cup) pasta water before draining. Let pasta cool for 5 minutes.
Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
In a large bowl, toss warm pasta with sun-dried tomatoes, feta, spinach, and red onion. Pour half of the dressing over the pasta and toss gently to combine, adding a splash of pasta water if needed.
Let the Sun-Dried Tomato Pasta Salad with Feta & Spinach rest for 10 minutes at room temperature. Just before serving, add toasted pine nuts and remaining dressing, then toss one final time.
