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Bruschetta Pasta Salad: The Ultimate Easy Summer Side Dish Recipe

Transform classic Italian bruschetta flavors into a refreshing pasta salad featuring juicy cherry tomatoes, fresh basil, creamy mozzarella, and tangy balsamic dressing. This versatile summer side dish improves with time, making it perfect for make-ahead preparation for picnics, BBQs, and potlucks.
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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
  • 12 oz short pasta (farfalle, penne, or rotini 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 chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • Salt and black pepper to taste
  • Optional: 1/4 cup toasted pine nuts

Method
 

Instructions
  1. Cook pasta according to package directions until al dente
  2. Combine halved cherry tomatoes, mozzarella pearls, chopped basil, and red onion in a large mixing bowl
  3. Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing
  4. Drain cooked pasta and rinse with cold water to stop the cooking process
  5. Combine cooled pasta with tomato mixture in the large bowl
  6. Pour dressing over everything and toss gently to combine
  7. Optional: Stir in toasted pine nuts for crunch
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld

Notes

Use ripest cherry tomatoes for best flavor; salad improves when made ahead (up to 24 hours) - add basil just before serving; adjust dressing to taste with extra vinegar or olive oil; short pasta shapes work best for holding dressing