Description

A bright, summery twist on classic bruschetta—sweet tomatoes, fresh basil, creamy mozzarella, and zesty garlic-balsamic dressing tossed with al dente pasta for a crowd-pleasing, easy-to-make salad.

Ingredients

12 oz (340 g) short‑cut pasta (penne, fusilli, or rotini)
2 cups cherry tomatoes, halved
1 cup ciliegine (mini mozzarella balls)
1/3 cup extra virgin olive oil
2 Tbsp balsamic vinegar
2 garlic cloves, finely minced
1 cup fresh basil leaves, chiffonade or torn
Salt & freshly ground black pepper, to taste
Optional garnish: shaved Parmigiano‑Reggiano, flaky sea salt

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Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse under cold water; set aside to cool.
In a large bowl, combine tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let sit for 10 minutes to meld flavors.
Add cooled pasta and mozzarella; gently toss to coat.
Cover and chill for at least 30 minutes—this helps flavors develop and keeps the salad refreshing.
Before serving, toss again. Garnish with extra basil, olive oil drizzle, flaky sea salt, or shaved Parmigiano-Reggiano as desired.

Notes

Make ahead: Prepare up to Step 3, refrigerate overnight, then add cheese and toss before serving.
Protein boost: Stir in grilled chicken, shrimp, or cannellini beans for a heartier dish.
Gluten-free option: Swap in gluten-free pasta and ensure balsamic vinegar has no unexpected additives.
Tomato tip: Allow tomato mixture to rest 10–15 minutes before combining to develop a juicy dressing without sogging noodles.
Presentation idea: Serve in hollowed bell peppers, mason jars, or on crostini for individual servings.