Name: Fusilli Pasta Salad with Sun-Dried Tomatoes: Sunshine on a Plate
Prep time: 10 min
Cook time: 10 min
Ingredients: 300 g 10 oz fusilli; 100 g 3.5 oz sun-dried tomatoes preserved in vinegar, chopped; 15 ml 1 tbsp of the vinegar from the sun-dried tomatoes (optional); 50 g 1.75 oz grated Parmesan; 60 ml 4 tbsp mayonnaise; 15 ml 1 tbsp mustard; 20 ml 1 tbsp + 1 tsp harissa sauce (adjust to taste); 1 garlic clove (minced); Salt and pepper (to taste)

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When the sun is blazing and you need a meal that’s light yet satisfying, nothing beats a good pasta salad. Today, we’re heading to southern France and Italy with this fusilli pasta salad featuring sun-dried tomatoes. It’s a sunny, Mediterranean-inspired recipe bursting with flavor—perfect for picnics, BBQs, or quick weekday lunches. Easy to make, pretty to serve, and packed with flavor: it checks all the boxes!

A Salad That Tastes Like Summer

This dish combines perfectly al dente fusilli, intensely flavorful sun-dried tomatoes, and a creamy sauce made with their vinegar. Whether served as a starter, a main course, or a side for grilled meat, this salad brings Mediterranean sunshine to your plate.

Ingredients (Serves 4)

300 g (10 oz) fusilli
100 g (3.5 oz) sun-dried tomatoes preserved in vinegar, chopped
15 ml (1 tbsp) of the vinegar from the sun-dried tomatoes (optional)
50 g (1.75 oz) grated Parmesan
60 ml (4 tbsp) mayonnaise
15 ml (1 tbsp) mustard
20 ml (1 tbsp + 1 tsp) harissa sauce (adjust to taste)
1 garlic clove, minced
Salt and pepper, to taste

Sun-dried tomatoes bring bold, slightly sweet flavor. Parmesan adds a salty, umami kick, and the sauce brings creaminess and heat. For the best results, use good-quality sun-dried tomatoes and freshly grated Parmesan.

Optional upgrade: Add a few Parmesan shavings or a drizzle of green pesto on top before serving for an extra burst of flavor.

How to Cook the Pasta

Bring a large pot of salted water to a boil.
Add the fusilli and cook until al dente, about 10 minutes.
Drain, rinse under cold water to stop the cooking, then drain again thoroughly so the salad doesn’t get watery.

Love refreshing pasta salads like this one? Be sure to try our Greek Pasta Salad with Oregano Vinaigrette for a herby, tangy twist, or this creamy Tuna Pasta Salad with Basil Vinaigrette that’s perfect for lunch prep. For something even heartier, pair this dish with Homemade Garlic Croutons on the side.

Creamy Harissa Dressing

The dressing is made with mayonnaise, mustard, harissa sauce, garlic, and a splash of vinegar from the sun-dried tomatoes.

In a mixing bowl, combine the mayonnaise, mustard, harissa, garlic, and optional vinegar.
Mix well, then taste and adjust the amount of harissa depending on your spice tolerance.

This sauce is creamy, zesty, and bold. If you like your pasta salads extra saucy, feel free to add more. Prefer it lighter? Use less. Cooking is personal—these proportions are just a guide!

Assembling the Salad

In a large salad bowl, combine the cooled fusilli, chopped sun-dried tomatoes, and grated Parmesan.
Pour the harissa dressing over the top.
Gently toss until everything is evenly coated.

Chill for at least 30 minutes in the fridge before serving. This helps the flavors blend and ensures a cool, refreshing salad.

Tips and Variations

With Chicken: Add grilled chicken breast pieces for a protein boost.

With Roasted Veggies: Try roasted zucchini, bell peppers, or eggplant for even more Mediterranean flavor.

Other Pasta Shapes: Trofie, penne, or orzo also work well.

Pesto Twist: Swap the creamy dressing for 1–2 tablespoons of store-bought or homemade green pesto.

FAQ

Can I make this pasta salad ahead of time?
Yes! It keeps well in the fridge for up to 24 hours.

Can I use dry sun-dried tomatoes (not in oil or vinegar)?
Yes, but you’ll need to rehydrate them in hot water for 10–15 minutes before chopping.

Can I double the recipe for a crowd?
Absolutely—this salad scales up easily for potlucks, buffets, or family gatherings.

What wine pairs well with this?
A chilled rosé or dry white wine like Sauvignon Blanc or Vermentino is perfect.

Extra Tips

For a lighter version, swap mayo for Greek yogurt or quark.
For a richer version, add crispy bacon bits or chopped walnuts.
For a gluten-free salad, simply use gluten-free pasta.
For extra aroma, sprinkle chopped fresh herbs like parsley or basil just before serving.

More Fresh Pasta Salad Recipes to Try

Greek Pasta Salad with Oregano Vinaigrette — full of cucumber, olives, and feta.
Tuna Pasta Salad with Basil Vinaigrette — light, creamy, and herby.
Creamy Pasta Salad with Bell Peppers — a colorful and crowd-pleasing dish.
Caesar Salad with Homemade Croutons — classic, tangy, and crunchy.
Homemade Garlic Croutons — the perfect topping or snack.

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