Italian Pasta Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 servings
A delicious Italian pasta salad, with pasta, sun dried tomatoes and roasted red peppers, all in a balsamic, garlic and herb vinaigrette.


  • 2 1/2 cups dry penne pasta
  • 1/2 cup jarred sun dried tomatoes packed in oil finely chopped
  • 3/4 cup jarred roasted red peppers finely chopped
  • 1/3 cup fresh parsley finely chopped


  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1-2 Tbsp red wine vinegar
  • 1/4 tsp crushed dried chilis
  • 2 Tbsp dried basil leaves
  • 1 tsp dried oregano leaves
  • 1/3 cup feta cheese finely crumbled
  • 1 clove garlic finely minced
  • Freshly ground pepper
  • Salt to taste
  • Optional: Baby arugula, baby spinach or baby kale leaves, for tossing with before serving.


  • Cook pasta in salted water to al dente according to package directions. Drain and rinse well with cold water. Drain and set aside.
  • Meanwhile, chop sun dried tomatoes, roasted red peppers and parsley and place in a large bowl.
  • Prepare marinade by combining all ingredients and mixing well. Set aside.
  • When pasta is cooked, cooled and drained, add to bowl with sun dried tomatoes etc. Pour marinade over and toss well to combine. Season with some freshly ground pepper and salt, to taste.
  • Cover and refrigerate at least 2 hours. Will keep in the fridge well for several days.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 469kcal | Carbohydrates: 48g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 438mg | Potassium: 386mg | Fiber: 3g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 26.5mg | Calcium: 103mg | Iron: 2.5mg