This bruschetta pasta salad is a flavorful twist on a classic!
It’s an absolute showstopper. Juicy cherry tomatoes, fragrant basil, tangy balsamic vinegar, and creamy mozzarella pearls come together for the ultimate dish. Al dente pasta soaks up all the delicious juices.
Perfect for picnics, barbecues, or a simple weeknight dinner, this pasta salad is as versatile as it is delicious.
Plus, it’s super easy to make ahead. This is my new go-to recipe for summer gatherings!
Why You’ll Love This Bruschetta Pasta Salad
Flavorful Twist: This recipe offers a delightful twist on classic bruschetta by transforming it into a pasta salad.
Perfect for Parties: Ideal for potlucks, barbecues, and picnics, this pasta salad is a crowd-pleaser.
Quick and Easy: With minimal prep and cook time, this dish comes together quickly. It’s perfect for last-minute meal planning.
Vibrant Presentation: The colorful cherry tomatoes, fresh basil, and mozzarella pearls will stand out on any table.
Ingredients
- Short Pasta: I like orecchiette, penne, or bowties. They’re the perfect shape to capture the chunky tomato mixture in every forkful.
- Cherry or Grape Tomatoes: The juicy foundation of the bruschetta topping.
- Red Onion: It adds a sharp, pungent bite to balance the sweetness of the tomatoes.
- Garlic: It infuses the dish with its signature pungent aroma and savory depth.
- Fresh Basil Leaves: They lend a fragrant, peppery note to brighten all the other flavors.
- Extra Virgin Olive Oil: The smooth, rich base marries all the ingredients together.
- Balsamic Vinegar: It contributes a subtly sweet, tangy accent and makes the flavors pop.
- Parmesan Cheese: Salty, nutty, and umami-packed. It’s an irresistible finish to the dish.
- Fresh Mozzarella Pearls or Cubed Mozzarella: Creamy, mild, and delightfully melty, it adds a luscious texture to every bite.
- Salt and Black Pepper: The essential seasonings enhance and tie all the flavors together.
How to Make Bruschetta Pasta Salad
Making this pasta salad couldn’t be easier.
1. Cook the pasta. Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Make the tomato mixture. In a large bowl, combine the halved tomatoes, red onion, garlic, chopped basil, olive oil, balsamic vinegar, salt, and black pepper. Toss gently and let the tomato mixture marinate for 15 minutes.
3. Combine the ingredients. Add the cooled pasta, Parmesan cheese, and mozzarella to the bowl with the tomato mixture. Toss everything together until well combined.
4. Season to taste. Taste and season with additional salt and pepper as needed.
5. Let the flavors meld. For best flavor, cover and refrigerate the pasta salad for at least 30 minutes to let the flavors meld together. Toss again before serving.
6. Garnish and serve. Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!
Tips for the Best Bruschetta Pasta Salad
Here are some of my best tips to make this pasta salad shine.
- Pick the right pasta. Short pasta shapes like orecchiette, penne, bowties, or medium shells work best in this salad.
- Cool it down. Rinse the cooked pasta under cold water to cool it down before tossing it with the other ingredients.
- The fresher, the better. For the best-tasting salad, use the freshest, most flavorful tomatoes, garlic, and basil you can find.
- Make it crunchy. Croutons, toasted pine nuts, or slivered almonds add a nice crunch.
- Serve it however you please. For a complete summer meal, serve alongside grilled chicken, shrimp, fish, or burgers.
How to Store
Here’s how to keep leftovers fresh.
To Store: Refrigerate in an air-tight container for up to 4 days. Toss the salad again before serving to redistribute the dressing and flavors. For the best texture, add any fresh basil garnish right before serving.
Bruschetta Pasta Salad
8
servings20
minutes10
minutes406
kcalThis bruschetta pasta salad is such a fun take on a classic! With tomatoes, onions, mozzarella cheese, and bowtie pasta, it’s a guaranteed crowd-pleaser.
Ingredients
1 lb short pasta like orecchiette, penne, or bowties
2 pints cherry or grape tomatoes, halved
1/2 cup diced red onion
3-4 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
1/3 cup extra virgin olive oil
2 tbsp balsamic vinegar
1/2 cup freshly grated parmesan cheese
8 oz fresh mozzarella pearls or cubed mozzarella
Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the halved tomatoes, red onion, garlic, chopped basil, olive oil, balsamic vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and let the tomato mixture marinate for 15 minutes.
- Add the cooled pasta, Parmesan cheese, and mozzarella to the bowl with the tomato mixture. Toss everything together until well combined.
- Taste and season with additional salt and pepper as needed.
- For best flavor, cover and refrigerate the pasta salad for at least 30 minutes to let the flavors meld together. Toss again before serving.
- Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!
