Are you looking for the perfect dish to bring sunshine to your summer gatherings? This Bruschetta Pasta Salad combines all the beloved flavors of classic bruschetta with hearty pasta, creating a dish that’s both satisfying and refreshingly light. Picture juicy plum tomatoes, creamy mozzarella, and fragrant basil all tossed together with perfectly cooked pasta and finished with a drizzle of tangy balsamic glaze.
It’s like capturing summer in a bowl! Whether you’re planning a backyard BBQ, a potluck dinner, or just want something delicious and easy for a weeknight meal, this recipe delivers every single time. My family absolutely devours this whenever I make it, and I have a feeling yours will too!
Why This Recipe Works
This isn’t just another pasta salad, it’s a game-changer! What makes this bruschetta pasta salad so special is how it transforms the classic Italian appetizer into a substantial, crowd-pleasing dish. The secret is in the marinade, where shallots and garlic get cozy with red wine vinegar and olive oil, creating a flavor base that makes every bite sing.
The combination of tender pasta, juicy tomatoes, and creamy mozzarella creates the perfect balance of textures, while fresh basil adds that pop of herbaceous brightness. Plus, it actually gets better as it sits, making it ideal for make-ahead entertaining!
Fresh Summer Bruschetta Pasta Salad
This vibrant pasta salad captures all the fresh, bright flavors of classic bruschetta in a hearty, satisfying dish. With juicy tomatoes, creamy mozzarella, and fresh basil tossed in a zesty marinade, it’s perfect for summer gatherings and tastes even better the next day!
Ingredients
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 1/2 tablespoons red wine vinegar (DeLallo preferred)
- 1 tablespoon extra virgin olive oil
- Kosher salt and black pepper, to taste
- 2 cups plum tomatoes, chopped (about 4-5 medium tomatoes)
- 4 ounces mozzarella, chopped or perlini (about 1 cup)
- 2 cups mezzi rigatoni pasta or bowtie pasta (8 oz dry weight)
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon balsamic glaze
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). Don’t overcook since the pasta will continue to absorb flavors as it sits!
- While the pasta cooks, combine shallot, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon fresh cracked black pepper in a large mixing bowl. Let this aromatic mixture sit for 5-10 minutes to marinate and meld together.
- Drain the pasta and let it cool for a few minutes. Add the cooked pasta, chopped tomatoes, and mozzarella to the bowl with the marinade. Toss everything together gently but thoroughly.
- Fold in the fresh basil, being careful not to bruise the delicate leaves. Give everything one final gentle toss, then drizzle with balsamic glaze just before serving.
Variations and Substitutions
You can easily customize this recipe to suit your preferences! For a dairy-free version, simply omit the mozzarella or substitute it with your favorite plant-based cheese. If you’re avoiding gluten, use your preferred gluten-free pasta shape.
Want to add some protein? Grilled chicken, salami, or chickpeas would be fantastic additions. You can also swap the plum tomatoes for cherry tomatoes (just halve them), or use a mix of different colored tomatoes for a beautiful presentation.
What Are My Best Tips for Perfect Pasta Salad?
The key to incredible pasta salad is all in the timing and technique! First, cook your pasta just until al dente; it will continue to absorb flavors and soften slightly as it sits. Always let that marinade base sit for a few minutes before adding other ingredients; this allows the sharp edges of the garlic and shallot to mellow beautifully.
When it comes to tomatoes, choose the ripest, most flavorful ones you can find; they’re the star of this dish! And here’s my favorite trick: if you’re making this ahead, undercook the pasta just slightly since it will continue to soften in the marinade overnight.
Storage and Reheating
This pasta salad keeps beautifully in the refrigerator for up to 3 days, though it’s at its absolute best within the first 24 hours. Store it covered in an airtight container, and give it a gentle stir before serving since the ingredients may settle.
I actually think it tastes even better the next day after all the flavors have had time to mingle! This dish is meant to be served at room temperature or chilled, so no reheating is necessary. Just let it sit out for about 15 minutes before serving if it’s been refrigerated.
Frequently Asked Questions
What is bruschetta pasta salad?
Bruschetta pasta salad is a delightful fusion dish that takes all the classic flavors of Italian bruschetta (tomatoes, basil, garlic, and olive oil) and combines them with pasta to create a hearty, satisfying salad. It’s like having your favorite appetizer transformed into a complete meal!
What is in bruschetta salad?
A traditional bruschetta salad typically includes ripe tomatoes, fresh basil, garlic, olive oil, and often mozzarella cheese. In this pasta version, we add shallots for extra flavor depth, red wine vinegar for tanginess, and a drizzle of balsamic glaze for that perfect finishing touch.
What are the five mistakes to avoid with pasta salad?
The biggest mistakes I see are overcooking the pasta (it gets mushy!), not seasoning the base properly, adding delicate ingredients too early, not letting flavors develop, and serving it too cold. Always cook pasta just to al dente, season generously, add fresh herbs at the end, let it marinate, and serve at room temperature for the best flavor.
What are the key ingredients of pasta salad?
Great pasta salad starts with properly cooked pasta, a flavorful acid base (like vinegar or lemon juice), quality olive oil, fresh vegetables, and seasonings. The magic happens when you balance textures and flavors, from creamy elements like cheese to fresh herbs and crunchy vegetables.
Your New Summer Go-To
There you have it, an absolutely delicious bruschetta pasta salad that brings together the best of Italian flavors in one gorgeous, easy dish! This recipe has become our go-to for summer entertaining because it’s both elegant enough for company and simple enough for busy weeknights. The combination of fresh tomatoes, creamy mozzarella, and aromatic basil never fails to impress, and the fact that it gets better as it sits makes it perfect for meal prep too. I hope this bruschetta pasta salad becomes as beloved in your kitchen as it is in mine!
Ready to make this crowd-pleasing dish? Leave a comment below and let me know how your Fresh Summer Bruschetta Pasta Salad turned out! Don’t forget to share a photo on social media. I love seeing your creations. And if you’re looking for more fresh summer recipes, be sure to check out my other seasonal favorites!
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Bruschetta Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This vibrant pasta salad captures all the fresh, bright flavors of classic bruschetta in a hearty, satisfying dish. With juicy tomatoes, creamy mozzarella, and fresh basil tossed in a zesty marinade, it’s perfect for summer gatherings and tastes even better the next day!
Ingredients
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 1/2 tablespoons red wine vinegar (DeLallo preferred)
- 1 tablespoon extra virgin olive oil
- Kosher salt and black pepper, to taste
- 2 cups plum tomatoes, chopped (about 4–5 medium tomatoes)
- 4 ounces mozzarella, chopped or perlini (about 1 cup)
- 2 cups mezzi rigatoni pasta or bowtie pasta (8 oz dry weight)
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon balsamic glaze
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (8–10 minutes). Do not overcook!
- Marinate Aromatics: While pasta cooks, mix shallots, garlic, red wine vinegar, olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl. Let sit for 5–10 minutes to develop flavor.
- Combine: Drain the pasta and allow to cool slightly. Add pasta, chopped tomatoes, and mozzarella to the marinade. Toss gently until well combined.
- Fold in Basil: Gently fold in fresh basil without bruising the leaves. Toss one final time.
- Finish & Serve: Drizzle with balsamic glaze right before serving and enjoy.
Notes
- Cook pasta until just al dente—it will continue to absorb flavor as it sits.
- Letting the shallots and garlic marinate in vinegar softens their sharpness and enhances flavor.
- For best results, chill the pasta salad for 15–30 minutes before serving to let flavors meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: No-cook (for dressing), Boiling (for pasta)
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 364
- Sodium: 165.5mg
- Fat: 11.5g
- Carbohydrates: 49g
- Fiber: 3.5g
- Protein: 15.5g
