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Bruschetta Pasta Salad

Bruschetta Pasta Salad

This Bruschetta Pasta Salad recipe offers a vibrant and easy way to capture the essence of classic bruschetta in a satisfying pasta dish, perfect for picnics, potlucks, or a light yet filling weeknight meal. It’s a delightful, no-fuss option that brings fresh, bold flavors to your table with minimal effort.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 30 minutes
Course: Salad, Side Dish
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta such as rotini, fusilli, or penne
  • 2 cups cherry tomatoes halved or quartered
  • 1 cup fresh mozzarella balls ciliegine, drained and halved or quartered if large
  • 1/2 cup red onion thinly sliced or finely diced
  • 1/4 cup fresh basil leaves chopped
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic glaze plus more for drizzling
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup Kalamata olives pitted and halved (optional)

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl or jar

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
    1 pound pasta
  2. Prepare the vegetables and cheese: In a large mixing bowl, combine the halved cherry tomatoes, fresh mozzarella balls, thinly sliced red onion, and chopped fresh basil. If using, add the halved Kalamata olives to this bowl as well.
    1 pound pasta
  3. Make the bruschetta dressing: In a small bowl or a jar with a tight-fitting lid, whisk together the minced garlic, extra virgin olive oil, balsamic glaze, red wine vinegar, and dried oregano. Season generously with salt and freshly ground black pepper. Shake or whisk until well combined.
    1 pound pasta
  4. Drain and cool the pasta: Once the pasta is cooked al dente, drain it thoroughly in a colander. Rinse the pasta under cold water for a minute or two to stop the cooking process and cool it down, which is essential for a good pasta salad. Drain any excess water very well.
  5. Combine and toss: Add the cooled and drained pasta to the bowl with the prepared vegetables and cheese. Pour the bruschetta dressing over the pasta salad.
    1 pound pasta
  6. Toss gently: Gently toss all the ingredients together until everything is evenly coated with the dressing. Be careful not to break up the mozzarella too much.
  7. Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the Bruschetta Pasta Salad for at least 30 minutes to allow the flavors to meld.
  8. Serve: Before serving, give the salad another gentle toss. Garnish with a little extra fresh basil and a drizzle of balsamic glaze if desired.
    1 pound pasta

Notes

This salad stores wonderfully in the refrigerator for up to 3-4 days. It's best served chilled or at room temperature.