Overhead shot of pasta with sun-dried tomatoes and basil

Summer Pasta Salad

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Serves 6

We’re gearing up for summertime picnics, and with that comes all of the delicious picnic snacks and foods we love.

You can always pack some a sweet chocolate treat, or even make some hot diggity dogs, BUT we also recommend bringing a delicious pasta salad that can be served cold, room temperature, and maybe even warmed.

This is our go-to pasta salad for picnics, Summer outdoor entertaining, and even just for workday lunches. It’s super quick to make and seriously delicious.

Be the envy of everyone in the park with your delicious spread.


1 pound dried penne pasta

¾ cup jarred sun-dried tomatoes, sliced

1 jar marinated artichoke hearts

1 large shallot, minced

½ cup green olives, sliced

3 leaves basil, sliced


¼ cup red wine vinegar

¼ cup olive oil

½ tsp crushed red pepper flakes

2 tsp Dijon mustard

1 Tbsp garlic, minced

sea salt, to taste

freshly ground pepper, to taste


Bring a large pot of water to a boil, add sea salt.


Cook pasta until al dente.

Rinse pasta in cold water and drain completely.

Place cooked pasta in a large serving bowl.

Add sliced sun-dried tomatoes, artichoke hearts, minced shallots, and sliced green olives to the pasta.

Stir to combine.


In a separate small bowl, combine red wine vinegar, olive oil, crushed red pepper flakes, Dijon mustard, minced garlic, sea salt, and freshly ground pepper.

Whisk to fully combine.


Pour the dressing over the pasta salad and toss to full coat.

Garnish with sliced basil.

Refrigerate for at least 1 hour to allow the flavors to fully soak into the pasta.

Notes + Serving Tips

Serve chilled or at room temperature.

Try adding cannellini beans or chickpeas for extra protein to make this dish the complete meal.