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Pasta & Sun-Dried Tomato Salad

Total Time

Prep: 20 min. Cook: 15 min.


8 servings

Updated: Apr. 24, 2022
The beauty of this sun-dried tomato pasta salad is that it can be served warm or cold. It's an ideal dish for casual picnics and cookouts. —Dawn Williams, Scottsboro, Alabama
Pasta & Sun-Dried Tomato Salad Recipe photo by Taste of Home


  • 1 can (49 ounces) reduced-sodium chicken broth
  • 1 package (16 ounces) orzo pasta
  • 1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup shredded Parmesan cheese
  • 4 fresh basil leaves, thinly sliced
  • Optional toppings: crumbled feta cheese and chickpeas


  1. In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
  2. Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely.
  3. Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired.

Pasta & Sun-Dried Tomato Salad Tips

Should I refrigerate sun-dried tomatoes in oil?

After opening, store oil-packed sun-dried tomatoes in the refrigerator for up to 2-3 weeks. Even though some foods don’t need to be stored in the refrigerator, refrigerating sun-dried tomatoes helps slow the growth of bacteria, including Clostridium botulinum, which can cause botulism.

Do dry sun-dried tomatoes go bad?

Dry sun-dried tomatoes can go bad after time. These tomatoes, which aren’t packed in oil, should be stored in the refrigerator after the package is opened for 2-3 weeks to prevent mold from growing. An unopened package can be stored in a cool, dry place for 6-9 months.

What can I do with extra sun-dried tomatoes?

You can do many things with extra sun-dried tomatoes! Use them in burgers, empanadas and bread. Or serve them on charcuterie boards. Research contributed by Peggy Woodward, RDN, Senior Food Editor

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