Sundried Tomatoes Marry Me Pasta Salad

Growing up, refreshing pasta salads were a staple for summer gatherings and dinners. This Sundried Tomatoes pasta salad brings a creamy sun-dried tomato sauce to a chilled, satisfying pasta salad loaded with cheesy tortellini, fresh basil, and spinach.

Like my Pasta salad with dill and my Pepper and Broccoli pasta salad, this Marry Me Pasta Salad is hearty and I packed with bold, savory flavors. As a productivity manager, I know you’ve got things to do. This quick and easy recipe is a great meal solution for a busy week.

Whether you’re meal prepping for the week or looking for a crowd-pleasing side dish, this recipe earns a spot in your regular dinner rotation.

For more Marry Me Chicken recipes, try my Crock pot Marry Me Chicken, my Marry Me Chicken dip and my Marry Me Chicken Pasta.

Why You’ll Love This Recipe

• All the flavor, minimal cooking – With cheese-filled tortellini and a bold, creamy dressing, this is a one-bowl wonder.
• Perfect for leftovers – Stores well in an airtight container for 3–4 days.
• Inspired by marry me chicken – It has that same flavor profile: garlic, Parmesan, sundried tomatoes, and fresh basil.
• Quick and flexible – Use store-bought ingredients and follow package directions to get it on the table fast.
• Great cold or at room temperature – No reheating needed, which makes it perfect for picnics or potlucks.

Ingredients for Sundried Tomatoes pasta salad

• Cheese tortellini, boiled, drained, cooled
• Cherry tomatoes, halved
• Chopped sundried tomatoes
• Basil leaves
• Shredded Parmesan cheese
• Baby spinach

Dressing

• Mayonnaise

• Sour cream
• Italian dressing
• Grated Parmesan cheese
• Sun dried tomato oil
• Garlic, minced
• Fresh basil leaves, chopped
• Red pepper flakes
• Salt and pepper to taste

How to make this delicious pasta salad

1. In a large bowl combine your pasta, cherry tomatoes, sundried tomatoes, basil, cheese and spinach.
2. In a mixing bowl combine the mayonnaise, sour cream, Italian dressing, Parmesan cheese, oil, garlic, basil leaves, red pepper flake, salt and pepper.
3. Whisk to combine.
4. Gently fold the dressing over the pasta mixture.
5. Chill for 4 hours.
6. Garnish with more tomatoes and basil.
7. Serve!
8. Store leftovers in the refrigerator in an airtight container for 3 days.

Tips for the Best Results

• Cook your tortellini until just al dente in a large pot of salted water. Overcooked pasta gets mushy once chilled.
• Let the pasta cool completely before adding the creamy dressing. 
• Chop your salad ingredients into bite-sized pieces, so each forkful has a little of everything.
• Chill for at least 4 hours so the flavors meld. It makes a difference in the end result.

Substitutions and Variations

• Swap cheesy tortellini with short pasta like penne if that’s what you have on hand.
• Stir in chopped cooked chicken, shrimp, or seasoned chicken cutlets for a protein boost.
• Add artichoke hearts, black olives, or red onions for extra texture and bite.
• Use Greek yogurt in place of sour cream for a lighter dressing.
• Add a spoonful of tomato paste to deepen the tomato flavor in the dressing.
• Toss in red pepper flakes or garlic powder to crank up the heat and flavor.

FAQs About Marry Me Pasta Salad

RECOMMENDED FOR THIS RECIPE

White Serving Bowl

Perfect for showcasing colorful salads, this white serving bowl is of good quality, easy to clean and long-lasting.

What to Make Next

Try my Grinder Pasta Salad which takes all the flavors of the viral grinder sandwich and turns them into a fresh, hearty pasta salad or try my Creamy Hawaiian Style Macaroni Salad. t’s simple to make, pairs beautifully with grilled meats, seafood, or BBQ, and is always a hit at gathering.

More yummy pasta salad recipes

Sundried Tomatoes Pasta Salad

Raquel Pineira

This Sundried Tomatoes Pasta Salad is a flavorful and easy pasta salad made with sun-dried tomatoes, fresh herbs, and a creamy dressing. It’s perfect for picnics, potlucks, or weekday lunches. A delicious make-ahead side dish!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Course Salad

Cuisine American

Servings 6

Calories 523 kcal

Equipment

• ▢
  Large Bowl

Ingredients

  

1x2x3x

• 19 ounces cheese tortellini boiled, drained, cooled
• 1 cup cherry tomatoes halved
• ½ cup chopped sundried tomatoes
• ¼ cup basil leaves
• ¼ cup shredded parmesan cheese
• 2 cups baby spinach
• Dressing
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup italian dressing
• 1/3 cup grated Parmesan cheese
• 1 tablespoon oil from sun dried tomatoes
• 2 cloves garlic minced
• 1/4 cup fresh basil leaves chopped
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

 

• In a large bowl combine your pasta, cherry tomatoes, sundried tomatoes, basil, cheese and spinach.
• In a mixing bowl combine the mayonnaise, sour cream, italian dressing, parmesan cheese, oil, garlic, basil leaves, red pepper flake, salt and pepper.
• Whisk to combine.
• Gently fold the dressing over the pasta mixture.
• Chill for 4 hours.
• Garnish with more tomatoes and basil, serve!
• Serve!

Notes

Store leftovers in the refrigerator in an airtight container for 3 days.
You can add any veggies you like to this.
Add some leftover chicken to this for a refreshing meal.

Nutrition

Calories: 523kcalCarbohydrates: 45gProtein: 17gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 58mgSodium: 818mgPotassium: 176mgFiber: 4gSugar: 6gVitamin A: 1376IUVitamin C: 9mgCalcium: 218mgIron: 3mg

Tried this recipe?Let us know how it was!

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