This is a farfalle pasta salad built around sun-dried tomatoes, baby spinach, Kalamata olives, roasted red pepper, cucumber, feta, and toasted pine nuts, all tossed in a red wine vinegar and lemon dressing that uses the oil straight from the sun-dried tomato jar. It comes together in about 30 minutes, holds up well for packed lunches, and doesnโt require anything exotic. If you need a pasta salad that actually tastes like something, this one delivers.
What makes this version work
Two things separate this from a forgettable pasta salad. First, the dressing uses both extra-virgin olive oil and the infused oil from the sun-dried tomato jar โ that second oil carries concentrated tomato flavor and makes the vinaigrette cling better than plain olive oil alone. Second, the chopped spinach goes in while the pasta is still warm. It wilts just enough to soften slightly and absorb some of the dressing, but because itโs roughly chopped rather than left in whole leaves, it doesnโt turn into a soggy mat. Both steps take no extra time, but theyโre the difference between a salad that tastes flat and one that tastes finished.
Troubleshooting
- Dressing pools at the bottom of the bowl: The pasta wasnโt dry enough before dressing. After rinsing, shake the colander well and let the farfalle sit for two to three minutes. Surface water dilutes the vinaigrette and stops it from sticking to the pasta.
- Pine nuts go soft: They were added too early. Stir them in right before serving, not during assembly, so they keep their crunch.
- Salad tastes flat after chilling: Cold mutes salt and acid. Taste again after the chill time and add a small pinch of flaky salt and a squeeze of lemon before it hits the table.
- Red onion is too sharp: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. It takes the raw bite down without losing the flavor entirely.
- Feta disappears into the salad: Crumble it over the top at the end rather than tossing it in. Mixed in too early, it breaks down and turns the dressing cloudy.
Keeping leftovers crisp
Store leftovers in an airtight container in the refrigerator for up to three days. The pasta and most vegetables hold fine, but the spinach softens noticeably by day two โ if youโre making this ahead, keep a handful of fresh spinach separate and stir it in when you serve. The pine nuts should always go in at serving time, not stored with the salad. Dress it at the table โ a pre-dressed salad goes limp fast. If youโre prepping for the week, keep the dressing in a small jar and toss portions as you need them. The dressing itself keeps refrigerated for up to five days; shake or whisk it again before using since the oil will separate.
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
- Chef's 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.
Nutrition
Your questions, answered
Can I make this pasta salad the night before?
Yes, but store the dressing separately and add it within an hour of serving. You can cook the pasta, prep all the vegetables, and mix the dressing the night before โ just keep everything in separate containers and combine when youโre ready to eat.
Can I use fresh tomatoes instead of sun-dried?
You can, but the salad will taste noticeably different. Sun-dried tomatoes are concentrated and slightly sweet, and their jar oil is a key part of the dressing โ fresh tomatoes are watery and wonโt give you the same depth or help the vinaigrette cling.
What can I substitute for pine nuts?
Toasted slivered almonds or roughly chopped toasted walnuts both work well. Toast whichever nut you use in a dry skillet over medium heat for two to three minutes, watching closely, before adding to the salad.
Is this salad good served warm, or does it need to be cold?
Room temperature is actually the sweet spot โ the dressing flows better and the flavors are more pronounced than when itโs straight from the fridge. The 20-minute chill time in the recipe is enough; you donโt need to serve it ice cold.