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Bruschetta Pasta Salad: The Ultimate Fresh Italian Summer Side Dish

This bruschetta pasta salad combines classic Italian bruschetta flavors with tender pasta, creating a refreshing summer side dish perfect for warm weather gatherings. It's versatile enough for BBQs, picnics, or potlucks and can be made ahead of time for stress-free entertaining.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound short pasta (fusilli, penne, or farfalle work best)
  • 4 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella pearls or diced mozzarella
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. While the pasta cooks, prepare the bruschetta mixture by combining the halved cherry tomatoes, mozzarella, chopped basil, red onion, and minced garlic in a large bowl.
  3. Whisk together the olive oil, balsamic vinegar, lemon juice, dried oregano, salt, and pepper in a small bowl to create the dressing.
  4. Add the cooled pasta to the bruschetta mixture and pour the dressing over everything. Toss gently to combine.
  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Notes

Use high-quality ingredients and cook pasta al dente. The salad improves with time and can be made ahead. Add other vegetables like cucumbers or bell peppers for extra crunch.