This spicy sun-dried tomato pasta salad recipe is our new go-to for summer BBQs, potlucks, picnics, and easy summer lunches. It is incredibly simple to make, with just 7 basic ingredients. Somehow though, it is crazy addictive!
Inspired by a Local Deli
We have this deli here in North Jersey that makes awesome sandwiches, but also this unassuming pasta salad. The place is incredibly popular, with a steady lunch rush that starts a line forming at around 11:00 am. Justin and I order from there about twice a month, and this pasta salad is always part of the meal.
The first time I ordered it, it was on a whim—I was super hungry and looking to supplement our sandwich order with a little extra morsel, so I added their “Chili Basil Bowtie Pasta” to my order.
I opened the little ½ pint container to find a rather plain looking pasta with some flecks of red chili flakes, sun-dried tomatoes, mozzarella pearls, and julienned basil.
When I first tried it, I was initially taken aback by two things: 1) the spice level and 2) the salt level. The crushed red pepper flakes were abundant and SPICY. The pasta itself was also incredibly salty, and I honestly wasn’t sure if I liked it at first bite.
But as the saltiness of the pasta got punctuated by the sweet chewiness of the sun-dried tomatoes, the burst of richness from the mozzarella, and the freshness of the basil, I found myself enjoying it more and more. The constant spicy tingle from the chili created that “just one more bite” addictiveness that keeps you coming back for more. Justin had a similar experience, and by the time we put our forks down, we’d decided that we REALLY liked it.
The recipe is so simple that it wasn’t hard to recreate in my own kitchen. I’ve since made it for my family and several potlucks. It’s a great side dish at a barbecue, packs easy for the beach, a day hike, or picnic, and is simple enough to whip up in 20 minutes before an event. Make it and see what I mean!
A Note on Chili, Salt & Sun-dried Tomatoes
I put in a range for the red chili flakes (½ teaspoon for mildly spicy, or 1 teaspoon for medium spicy), but I think that the deli in question puts in even more. If you’re not afraid of spice, add an extra ½ teaspoon of untoasted dried chili flakes at the end when you’re mixing everything together.
Similarly, I backed off the salt a bit. But you could add an extra ¼ teaspoon on top of what the recipe states, so that you have 1 teaspoon in the cooking water and 1 teaspoon in the finished pasta salad. That will give you a similar salt level to the deli’s original recipe. Taste it before you decide whether to add more, though!
As for sun-dried tomatoes, you can certainly use sun-dried tomatoes packed in oil if that’s all you can find. However, we prefer the sun-dried tomatoes that come dry-packed. They’re chewier and more pure in flavor. I really like them here. The only place I’ve been able to find them consistently is at Trader Joe’s. Luckily, they’re already julienned, so all you have to do is dump them in!
Spicy Sun-Dried Tomato Pasta Salad: Recipe Instructions
Bring a medium pot of water to a boil for the pasta. Add 1 teaspoon of salt. Boil according to package instructions until al dente.
Meanwhile, add 2 tablespoons of extra virgin olive oil in a small pan over medium heat. Add the chili flakes. Toast for 30 seconds, and turn off the heat.
Drain the pasta and add it to a large bowl. Add the remaining ¾ teaspoon salt, the oil and chili flakes plus the remaining 2 tablespoons of olive oil, and the sun-dried tomatoes. (The oil and the steam from the hot pasta will help rehydrate the sun-dried tomatoes.) Mix well, and allow the pasta to cool until it’s no longer piping hot.
Add the mozzarella pearls and the julienned basil. Mix well.
Chill until ready to serve. (Make ahead up to 1 day in advance. Enjoy within 3 days of making, as the mozzarella pearls won’t last much longer than that!)
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Recipe
Spicy Sun-Dried Tomato Pasta Salad
Ingredients
- 1 pound dried bow tie pasta (farfalle)
- 1¾ teaspoons salt (divided)
- ¼ cup extra virgin olive oil (divided)
- ½ to 1 teaspoon red chili flakes
- 3 ounces sun-dried tomatoes (dry-packed preferable to packed in oil, julienne cut – about 1 cup)
- 8-12 ounces mozzarella pearls
- 1 cup basil leaves (julienned)
Instructions
- Bring a medium pot of water to a boil for the pasta. Add 1 teaspoon of salt. Boil according to package instructions until al dente.
- Meanwhile, add 2 tablespoons of extra virgin olive oil in a small pan over medium heat, and add the chili flakes. Toast for 30 seconds, and turn off the heat.
- Drain the pasta and add it to a large bowl. Add the remaining ¾ teaspoon salt, the oil with the chili flakes plus the remaining 2 tablespoons of olive oil, and the sun-dried tomatoes (the oil and the steam from the hot pasta will help rehydrate the sun-dried tomatoes. Mix well, and allow the pasta to cool until it’s no longer piping hot.
- Add the mozzarella pearls and the julienned basil. Mix well. Chill until ready to serve. (Make ahead up to 1 day in advance. Enjoy within 3 days of making, as the mozzarella pearls won’t last much longer than that!)
