Go Back
bruschetta-pasta-salad_feature

Bruschetta Pasta Salad: Your New Favorite Summer Side Dish

This Bruschetta Pasta Salad combines the fresh flavors of classic Italian bruschetta with comforting pasta, featuring juicy cherry tomatoes, fragrant basil, creamy mozzarella, and a tangy balsamic vinaigrette. Perfect for picnics, BBQs, and potlucks, it's a versatile summer dish that gets better as it sits.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound short pasta (farfalle, penne, or rotini work well)
  • 2 pints cherry tomatoes, quartered
  • 8 ounces 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
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese

Method
 

Instructions
  1. Cook the pasta in salted water according to package directions until al dente, then drain and rinse with cold water
  2. Quarter cherry tomatoes and combine with diced red onion, minced garlic, and chopped basil
  3. Whisk together olive oil, balsamic vinegar, lemon juice, and honey to make the dressing
  4. Add tomato mixture and mozzarella to cooled pasta, then pour dressing over everything and toss
  5. Refrigerate for at least 30 minutes to allow flavors to meld, then adjust seasoning before serving

Notes

Choose short pasta shapes with nooks to hold dressing; salad improves as it sits - can be made up to 24 hours in advance; use ripest cherry tomatoes for best flavor