Bruschetta Pasta Salad
Like I always say, the more bruschetta, the betta. And if you wish it came in a form you could actually make a meal out of, meet your new summer staple: Bruschetta Pasta Salad. Trust me, it is di-vine!
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A fresh twist on your favorite appetizer
It’s got everything you love about classic bruschetta— it’s a mouthwatering combo of fresh chopped tomatoes, onion, basil, extra virgin olive oil, balsamic vinegar, and scrumptious seasonings— tossed together with pasta for a dish hearty enough to be dinner, not just an appetizer. And of course, I like to add mozzarella balls.
A few tips: use the ripest, most flavorful tomatoes you can find (this is the time to splurge at the farmers market), and salt them lightly before mixing to draw out extra juice for even more flavor in every bite. A short pasta shape— like rotini or fusilli— helps catch all that garlicky, tomato-y goodness in every forkful.
If this pasta salad has you craving bruschetta in every form, you’re in luck— I’ve got a few more ways to enjoy it. Try my Easy Bruschetta Omelet for breakfast, or Bruschetta Chicken for lunch or dinner. And if you’re feeling a little bruschetta wild, definitely give my Strawberry Bruschetta Chicken a try for a fruity twist.
One pasta salad is never enough
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- BLT Pasta Salad
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- Creamy Caesar Pasta Salad
- Mediterranean Macaroni Salad
This recipe is also featured on TODAY.com!
Enjoy this pasta salad with my Sheet Pan Lemon Garlic Chicken and Veggies!
Bruschetta Pasta Salad
Ingredients
- 8 ounces ½ box rotini or fusilli pasta, cooked according to package directions (~4 cups cooked)
- 5 Roma or plum tomatoes, finely chopped (~3 cups)
- ½ cup red onion, finely chopped
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- ¼ cup minced fresh basil leaves
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- ¼ teaspoon Kosher salt or more to taste
- ¼ teaspoon ground black pepper or more to taste
- 4 to 8 ounces mozzarella balls/pearls or shaved parmesan, optional
Instructions
- Prepare pasta according to package directions. (I use a healthy pasta variety, such as whole-grain, protein-rich or legume-based.)
- Meanwhile, in a large bowl, combine tomatoes, onion, garlic, basil, olive oil, balsamic vinegar, salt and pepper. Gently stir to combine, and season with additional salt and pepper to taste.
- Once the pasta is cooked and drained, add 4 cups to bowl with bruschetta and toss. Add mozzarella or shaved parmesan, if desired.
- Taste and season with additional salt and pepper, along with extra dashes of olive oil, balsamic and minced basil until it’s perfectly delicious. Refrigerate for at least 30 minutes or until ready to serve.
- This will stay fresh in the fridge for 3 to 4 days.
I use chickpea pasta and it s delicious!
Hi KIP. So glad you enjoyed the recipe. And we love chickpea pasta, too. Great idea!
—Team Joy
Used TraderJoe’s lemon torchiette. Maybe not as healthy as lentil pasta but enjoyed the extra flavor.
Sounds delicious, Susan!
Tasty. Needs alot more salt though
Hi Barbara, thanks so much for your thoughtful comment—we’re thrilled to hear you enjoyed the pasta salad! Joy always encourages people to make her recipes their own by adjusting the ingredients to suit their taste, so feel free to add more salt, herbs or any other preferred seasonings!
—Donna