The Sun-Dried Tomato & Spinach Farfalle Salad is a vibrant, flavor-packed dish that draws its inspiration from the heart of the Mediterraneanโwhere foods like sun-dried tomatoes, olives, fresh herbs, and bold vinaigrettes are everyday essentials. Crafted for both elegance and ease, this salad straddles the line between rustic Italian picnic fare and a nutrient-rich, modern lunch option that speaks to the versatility of Mediterranean cuisine.
This recipe pays homage to the warm, sun-drenched kitchens of Southern Italy, particularly regions like Puglia and Sicily, where classic antipasti ingredientsโlike sun-dried tomatoes preserved in olive oil, Kalamata or Taggiasca olives, roasted peppers, and aromatic herbsโare kitchen staples. The combination of briny, tangy, sweet, and herbaceous flavors reflects the Mediterranean philosophy of quality over quantityโletting a handful of bold ingredients create an orchestra of depth and richness. The use of sun-dried tomato oil in the vinaigrette isnโt just practicalโitโs traditional. Italians have long understood the value of flavored oils, and here, it functions as both a flavor enhancer and a nod to mindful waste-free cooking.
The creamy feta, while not traditionally Italian, lends a complementary saltiness and creamy texture that echoes Greek influences and highlights the interconnectedness of Mediterranean coastal cuisines. Pine nuts, toasted to bring out their warm, buttery flavor, tie the ingredients together and contribute a pleasant crunch and dimension that punctuates each bite.
Then thereโs the pasta. Farfalle, or โbutterfliesโ in Italian (often referred to as โbow tiesโ in English), originated in regions such as Emilia-Romagna and Lombardy. Its signature crinkled edges and pinched center offer more than charm; they hold on to vinaigrettes, vegetables, and herbs with surprising grace. Unlike smoother pasta shapes, farfalle provides texture and bodyโideal for chilled salads where you want every forkful to be dynamic and satisfying. This makes it perfectly suited for picnics, potlucks, meal prep, or summertime suppers where freshness, portability, and visual appeal are all key.
What further sets this salad apart is its thoughtful construction. From salting the pasta water properly (a chefโs secret to depth of flavor) to lightly rinsing the cooked pasta without stripping its character, each step is designed to maximize taste and texture. The spinach is added fresh and chopped just right so that it wilts slightly under the warm pastaโbut not so much that it loses its vitality. The dressing, layered with tangy vinegar, umami-rich garlic, mellow Dijon, sweet honey, and zippy lemon juice, brings a bright acidity that balances out the richness of the other ingredients.
Chef Amira Solano created this salad not just as a dish but as a storyโeach component brings something to the table, figuratively and literally. Itโs easy enough for a weekday lunch, elegant enough for entertaining, customizable for various dietary needs, and endlessly versatile depending on what your marketโand your pantryโhave to offer. Whether served at room temperature on a patio table or pulled cold from a workday lunch container, the Sun-Dried Tomato & Spinach Farfalle Salad radiates a sense of sunny, Mediterranean hospitality with every bite.
Sun-Dried Tomato & Spinach Farfalle Salad
Equipment
- Large pot
- Colander
- Large mixing bowl
- Skillet
- Baking sheet (optional, for oven-toasting nuts)
- Whisk
- Measuring cups and spoons
- Chefโs Knife
- Cutting board
- Citrus Juicer (optional)
Ingredients
For the Salad:
- 1 ยฝ tbsp kosher salt for pasta water
- 12 oz farfalle pasta dry
- 5 oz baby spinach roughly chopped
- ยฝ cup sun-dried tomatoes in oil drained and thinly sliced
- 1 cup English cucumber halved lengthwise and sliced into 1/4-inch half-moons
- ยฝ cup Kalamata olives pitted and halved
- ยฝ cup roasted red pepper small dice
- ยผ cup red onion very thinly sliced
- ยฝ cup fresh basil loosely packed leaves, torn
- ยผ cup pine nuts toasted
- ยพ cup feta cheese crumbled
For the Dressing:
- โ cup extra-virgin olive oil
- 2 tbsp oil from the sun-dried tomato jar
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp honey
- 2 cloves garlic finely grated
- 1 tsp dried oregano crumbled between fingers
- ยผ tsp crushed red pepper flakes
- 1 tsp kosher salt to taste
- ยฝ tsp freshly ground black pepper
For Garnish (Optional):
- 1 tsp lemon zest finely grated
- 2 tbsp fresh basil thinly sliced (chiffonade)
- 1 pinch flaky sea salt to finish
Instructions
- Boil the Pasta: Bring a large pot (about 4 qt) of water to a rolling boil over high heat. Salt the water with 1 1/2 tbsp kosher salt, then add the farfalle and cook until al dente, 10โ11 minutes or per package directions. Reserve 1/4 cup pasta cooking water, drain, and rinse under cold water for 1โ2 minutes to cool; shake dry and toss with a drizzle of olive oil to prevent sticking.
- Toast the Pine Nuts: Warm a dry skillet over medium heat and toast pine nuts, stirring, until fragrant and golden, 3โ4 minutes. (Alternatively, spread on a baking sheet and toast at 350ยฐF / 175ยฐC for 5โ7 minutes.) Transfer to a plate to cool.
- Whisk the Dressing: In a mixing bowl, combine olive oil, sun-dried tomato oil, red wine vinegar, lemon juice, Dijon, honey, garlic, oregano, red pepper flakes, salt, and pepper. Whisk briskly until emulsified, 30โ45 seconds; the vinaigrette should appear glossy and slightly thickened.
- Prep the Mix-Ins: Slice the sun-dried tomatoes, halve the olives, dice the roasted red pepper, thinly slice the red onion, and tear the basil. Keep spinach ready in a large mixing bowl.
- Assemble the Salad: Add the cooled farfalle to the bowl with spinach, then fold in sun-dried tomatoes, cucumber, olives, roasted red pepper, red onion, and basil. Pour in about 2/3 of the dressing and toss gently but thoroughly, 1โ2 minutes, adding a spoonful of reserved pasta water if needed to loosen and help the dressing cling.
- Chill: Cover and refrigerate for 20 minutes to let flavors marry without dulling the herbs.
- Finish and Serve: Toss with the remaining dressing. Fold in feta and most of the toasted pine nuts, reserving a few for garnish. Shower with lemon zest, extra basil, and a pinch of flaky sea salt; serve cool, not icy, for best flavor.
- Make it Ahead: If preparing up to 24 hours in advance, hold back the spinach and basil; fold them in just before serving for vibrant color and texture.
Notes
Chefโs Tips:
- Season Your Water Like the Sea: Properly salted pasta water seasons the farfalle from within, so the salad tastes vibrantโnot flat.
- Cool Without Washing Away Flavor: A brief cold rinse stops cooking; shake very dry so the dressing isnโt diluted.
- Use the Jar Oil: The sun-dried tomato oil adds a concentrated tomato-basil aroma and helps the vinaigrette cling to the pastaโs ruffles.
- Balance to Taste: If your tomatoes are very tart, add 1/2 tsp more honey; if the salad feels rich, brighten with 1โ2 tsp extra red wine vinegar.
- Dairy-Free/Vegan: Skip feta or swap with a plant-based feta; add toasted chickpeas for protein.
- Storage: Keeps 3 days refrigerated. Refresh with a splash of olive oil and vinegar, and re-season with salt and pepper before serving.