Description

Bruschetta Pasta Salad merges the beloved flavors of classic Italian bruschetta with the ease and heartiness of a refreshing pasta salad. Ripe tomatoes, fresh basil, garlic, and balsamic vinaigrette are tossed with al dente pasta for a quick side dish or a light vegetarian main. It’s perfect for summer gatherings, picnics, or a speedy weeknight meal.

Ingredients

Units Scale

Pasta

12 ounces short pasta (penne, rotini, or bowties)

Bruschetta Topping

2 cups ripe cherry tomatoes, diced
1/4 cup red onion, finely diced
3 cloves garlic, minced
1/3 cup fresh basil, chopped
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper

Garnish (optional)

1/3 cup fresh mozzarella balls (mini bocconcini), halved
Extra chopped basil
Balsamic glaze

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Instructions

Cook the Pasta — Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and immediately rinse under cold water to stop the cooking. Set aside to cool.
Prepare the Bruschetta Mix — In a large bowl, combine diced tomatoes, red onion, minced garlic, and chopped basil. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and black pepper. Toss everything gently until evenly coated.
Combine with Pasta — Once the pasta is cool and dry, add it to the bruschetta mixture. Toss until the pasta is well-coated. Taste, and adjust salt and pepper if needed.
Add Mozzarella and Serve — If using, gently fold in the mini mozzarella balls. Just before serving, drizzle with extra balsamic glaze and sprinkle more fresh basil over the top for garnish.

Notes

For the best flavor, use ripe, in-season tomatoes.
Pasta can be cooked and cooled up to a day in advance.
To make ahead, toss everything except the basil and mozzarella, and mix those in right before serving.
Add grilled chicken or beans for more protein.
Gluten-free pasta can be used to make this dish gluten-free.

Nutrition

Serving Size: about 1 1/2 cups
Calories: 320
Sugar: 6g
Sodium: 400mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 8g
Cholesterol: 10mg