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Sun-dried Tomato & Pesto Pasta Salad Recipe

Picture of a Sun-dried Tomato & Pesto Pasta Salad next to a bottle of Josh wines

“This is my go-to potluck dish, but I double the recipe and keep half at home for later. Bring a bottle of wine for pairing, and it’s an ideal gift for the host.” – Joseph Carr, Founder, Josh Cellars

In search of an easy, new recipe that pairs perfectly with white wines? Our experts crafted the Sun-dried Tomato & Pesto Pasta Salad recipe just for you. With flavors that complement Sauvignon Blanc and similar varietals, this recipe is easy to prepare, serve, and store. Our elegant Sun-dried Tomato & Pesto Pasta Salad recipe is sure to be your new go-to favorite and a crowd favorite.


  • ~12 ounces fusilli pasta
  • 3 ounces sun-dried tomatoes (1 cup yield ~3 ounces)
  • 1/4 cup extra virgin olive oil*
  • 1 cup fresh basil, chopped (plus more for serving)
  • 3 cloves garlic
  • 2 Tbsp of Parmesan, grated (plus more for serving)
  • 3 Tbsp of pine nuts
  • Kosher salt and freshly ground black pepper, to taste
  • Zest of 1 Lemon


  • To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta should be al dente.
  • Combine fresh pesto sauce, Sun-Dried tomatoes, remaining parmesan, basil, and lemon zest. Toss evenly. Salt and pepper to taste. Then refrigerate. This light, colorful dish will stay fresh for several days and is best served cold on warm spring days.