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Fresh Bruschetta Pasta Salad

This vibrant bruschetta pasta salad combines classic Italian flavors with satisfying pasta, featuring juicy tomatoes, fragrant basil, creamy mozzarella, and tangy balsamic dressing. Perfect for summer gatherings, it can be served warm immediately or chilled for hours, making it an ideal make-ahead side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz short pasta (farfalle, penne, or rotini work perfectly)
  • 4 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella pearls or cubed mozzarella
  • ½ cup fresh basil leaves, chopped
  • ¼ cup red onion, finely diced
  • 2 cloves garlic, minced
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • Optional: ¼ cup grated Parmesan cheese

Method
 

Instructions
  1. Cook the pasta: Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. Prepare the bruschetta mixture: While the pasta cooks, combine the halved cherry tomatoes, mozzarella, basil, and red onion in a large mixing bowl.
  3. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper until well combined.
  4. Combine everything: Add the cooled pasta to the bruschetta mixture. Pour the dressing over everything and toss gently to coat all ingredients evenly.
  5. Marinate: Let the salad rest for at least 30 minutes to allow the flavors to meld. If making ahead, cover and refrigerate for up to 24 hours.
  6. Serve: Just before serving, give the salad a final toss and adjust seasoning if needed. Top with extra basil leaves for garnish.

Notes

Start with ¾ of the dressing and add more as needed. Use best quality tomatoes. Salad tastes better the next day as flavors develop. Can add olives, artichoke hearts, or roasted red peppers for variations.