Sun-dried tomato paste salad

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

This sun-dried tomato paste salad is so quick and easy to prepare with just a few basic pantry ingredients. Ideal for preparing meals and bursting with flavor.

Preparation time: 5 minutes.

Cook time: 10 minutes.

4 portions

April 20, 2020

This sun-dried tomato paste recipe salad is one of my favorite pantry meals made with just 6 ingredients that I prepared quickly when our fridge was running out of fresh ingredients. It was completely flavor, texture and nutrition and it was a great way to combine those stable ingredients (plus feta cheese) with a Mediterranean flair.

Follow us on PINTEREST!

How is sun-dried tomato paste made?

These are the ingredients you will need:

  • Rotini pasta: or other short pasta.
  • Sun-dried tomatoes: Use the oil they come in so you don't need to make a separate dressing.
  • Chickpeas Use canned chickpeas for a really quick and convenient recipe.
  • Fish: You can use canned salmon or tuna, both work very well.
  • Olives: Use pitted olives and cut them in half to mix them more easily with the salad.
  • Feta cheese: Feta adds a touch of salt to this pasta salad.
  • Balsamic vinegar: For a little flavor to balance the oil from the sun-dried tomatoes, add a little acid to the pasta salad. You can also use red or white wine vinegar if that's what you have.

Cook pasta according to package directions. Throw all the ingredients together in a large bowl and mix. So easy and ready in less than 15 minutes!

Tips for making this pasta salad

  1. Cook the pasta al dente. For any pasta salad recipe, I always recommend cooking pasta al dente. This is because the texture is really important to the overall appeal of the dish. Cooking the pasta al dente prevents it from becoming soft when you toss it with the dressing.
  2. Top the pasta salad while it's hot. In this way, the cooked pasta absorbs the dressing and adheres better without leaving any of the oil or vinegar at the bottom of the plate. Adding the dressing, do not rinse with cold water, is what will cool the pasta.
  3. Use a short, dry paste such as fusilli, farfalle, rotini, or penne. Dry pasta works much better than fresh pasta, and uses something shaped to help collect all those delicious ingredients.

Frequent questions

Can you do it in advance?

Because this tomato paste salad does not contain mayonnaise, it keeps very well. Make a double batch for easy lunches during the week. Let the salad cool and transfer it to an airtight container, it will keep well up to 5 days in the refrigerator. It is an excellent option to take to a shared meal or a picnic.

Do you need to make a dressing for this pasta salad?

Because you use the oil in the jarred sun-dried tomatoes, there's no need to make a separate dressing, just add a little balsamic vinegar and voila! No ingredients or extra time needed, and it's so delicious!

Do you eat hot or cold sun-dried tomato paste?

This works great as a cold feta cheese salad, but you can also eat it warm or at room temperature. It can be served as a salad or as a pasta dish!

More pasta salad recipes

When you need a meal in a hurry, this sun-dried tomato paste is the winner! Full of flavor and made with just six basic pantry products. Easy peasy!

If you have tried this healthy style, feel good Sun-dried tomato paste salad recipe or any other recipe at FeelGoodFoodie, so don't forget rate the recipe and leave me a comment below! I would love to hear about your experience doing it. And if you took some photos, share it with me on Instagram so I can republish my stories!

Sun-dried tomato paste salad

This sun-dried tomato paste salad is so quick and easy to prepare with just a few basic pantry ingredients. Ideal for preparing meals and bursting with flavor.

Course: Salad

Cuisine: Mediterranean

Preparation time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 4 servings

Calories: 480kcal


  • 8 ounces rotini pasta
  • 1 cup sun-dried tomatoes with their oil
  • 15 ounces canned chickpeas, rinsed and drained
  • 5 ounces canned salmon or tuna
  • ½ cup green olives, sliced
  • ¼ cup feta cheese
  • 2 tablespoons of balsamic vinegar


  • In a large pot of boiling salted water, cook pasta according to package directions, but reduce cooking time by 2 minutes so pasta is al dente; drain well.

  • In a large bowl, mix the pasta with all the ingredients until well combined. Enjoy cold or at room temperature or hot.


Storage: Store leftovers in an airtight container. They will last about 4-5 days in the fridge. Substitutes: For best results, follow the recipe as is. However, since it is a salad, the ingredients and measurements are just guidelines, so feel free to adjust. To do this gluten-free, use any type of gluten-free pasta you like and cook it al dente. Nutritional facts: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary depending on the specific ingredients you use.


Calories: 480kcal | Carbohydrates: 74 g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 871mg | Potassium: 1349mg | Fiber: 10g | Sugar: 14g | Vitamin A: 385 IU | Vitamin C: 11mg | Calcium: 235mg | Iron: 5 mg


0 Compartir