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Bruschetta Pasta Salad: The Ultimate Summer Side Dish

This vibrant bruschetta pasta salad combines fresh tomatoes, basil, mozzarella cheese, and a tangy balsamic dressing with pasta for the perfect summer side dish. It comes together in under 30 minutes and actually improves when made ahead, making it ideal for BBQs, picnics, and potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz pasta (rotini, farfalle, or penne work best)
  • 3 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
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese

Method
 

Instructions
  1. Cook the Pasta - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. Prepare the Vegetables - While the pasta cooks, halve the cherry tomatoes, finely dice the red onion, mince the garlic, and chop the fresh basil.
  3. Make the Dressing - In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasonings as needed.
  4. Combine Everything - In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, red onion, and basil. Pour the dressing over the mixture and toss gently to combine. Add Parmesan cheese if using.
  5. Chill and Serve - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

Notes

This pasta salad improves with time - make it up to 24 hours ahead. Use short, shaped pasta like rotini or farfalle for best results, and always use fresh ingredients for optimal flavor.