End-of-Summer Sun-Dried Tomato Pasta Salad with Champagne Balsamic Dressing

End-of-Summer Sun-Dried Tomato Pasta Salad with Champagne Balsamic Dressing

This is the pasta salad that belongs at every late-summer cookout, potluck, and back-to-school dinner table. It comes together in under 30 minutes, tastes even better the next day, and showcases three standout Wisconsin 26 pantry staples: Burlap & Barrel Sun-Dried Tomato Powder for deep, concentrated tomato flavor right in the dressing, Champagne Balsamic Vinegar from Modena for a bright, elegant tang, and 2024 Organic Extra Virgin Olive Oil to tie it all together. August never tasted so good.

Ingredients

For the Pasta Salad

  • 12 oz rotini, fusilli, or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella pearls (or cubed)
  • 4 oz salami, sliced into strips or quartered
  • ½ cup fresh red bell pepper, diced
  • ¼ cup fresh basil leaves, torn
  • ¼ cup red onion, thinly sliced
  • Salt and black pepper, to taste

For the Sun-Dried Tomato Champagne Balsamic Dressing

Instructions

1. Cook the Pasta

Cook the pasta in well-salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down quickly. Transfer to a large bowl.

2. Make the Dressing

In a small bowl or jar, whisk together the Sun-Dried Tomato Powder, Champagne Balsamic Vinegar, Organic Extra Virgin Olive Oil, garlic, and honey. Season with salt and pepper. The Sun-Dried Tomato Powder dissolves right into the dressing, adding a rich, umami-packed tomato depth without any chopping or soaking required.

3. Dress the Pasta

Pour about two-thirds of the dressing over the warm pasta and toss to coat. Let it sit for 5 minutes to absorb — warm pasta drinks up dressing beautifully.

4. Add the Toppings

Add the cherry tomatoes, mozzarella, salami, fresh red bell pepper, and red onion to the pasta. Toss gently to combine. Taste and add the remaining dressing as needed. Season with salt and pepper.

5. Finish and Serve

Scatter the fresh basil over the top just before serving. This salad is delicious at room temperature or slightly chilled. If making ahead, hold back the basil and mozzarella and add them right before serving.

Tips

  • Make it ahead — this salad is even better after a few hours in the fridge as the flavors meld. Just add fresh basil and mozzarella right before serving.
  • Sun-Dried Tomato Powder is a pantry game-changer — stir it into sauces, soups, dips, and dressings for instant depth without the oil or texture of jarred sun-dried tomatoes.
  • Champagne Balsamic tip — its lighter, more delicate flavor is perfect for pasta salads and vinaigrettes where a heavy aged balsamic might overpower. Save the aged stuff for drizzling over cheese and strawberries.
  • Switch up the salami — Genoa, hard salami, or soppressata all work beautifully here.

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Serves

6 people (as a side) or 4 as a main

Total Time

25 minutes

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