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Bruschetta Pasta Salad: The Ultimate Summer Side Dish Recipe

This bruschetta pasta salad combines fresh flavors of Italian bruschetta with hearty pasta, featuring juicy tomatoes, fragrant basil, creamy mozzarella, and tangy balsamic dressing. It's perfect for BBQs, picnics, and summer gatherings as it's delicious at room temperature and gets better as it sits.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6 servings
Calories: 380

Ingredients
  

Ingredients
  • 1 pound fusilli or penne pasta
  • 4 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella pearls, drained
  • 1/2 cup fresh basil, 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
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional: 1/4 cup toasted pine nuts

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Drain well and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. In a separate bowl, combine the halved cherry tomatoes, red onion, minced garlic, and chopped basil. Gently stir to combine without crushing the tomatoes.
  3. Whisk together olive oil, balsamic vinegar, lemon juice, dried oregano, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
  4. Add the bruschetta mixture and mozzarella pearls to the cooled pasta. Pour the dressing over everything and toss gently to coat. If using, sprinkle toasted pine nuts on top.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, let it chill for 2-3 hours before serving.

Notes

Cook pasta al dente for salads to prevent mushiness. Use ripe tomatoes for best flavor. Salad gets better as it sits - can be made 24 hours in advance. Fresh basil is essential for authentic flavor.