Enjoy this Bruschetta Pasta Salad recipe with fresh ingredients and your favorite pasta. It’s full of flavor and can be served hot or cold, as a main dish or as a side dish.
Summer for me means fresh summer tomatoes and basil. I just love that combo and this Bruschetta Pasta Salad recipe hits those flavors right on the head. It’s the perfect warm weather dinner or side dish since it is such an easy meal! Pasta salad recipes are wonderful to bring to summer grilling feasts.
This is one of our favorite recipes since it has a ton of flavor and is a great way to use up our tomatoes and basil from our garden!
Bruschetta has become more and more popular in the last few years. If you aren’t sure what Bruschetta is, it’s usually an appetizer made out of diced fresh tomatoes and basil, drizzled with olive oil and balsamic vinegar. Most people I know then serve it over baguette. Bruschetta should not be confused with a caprese salad which is similar fresh ingredients, just served over fresh mozzarella.
You can serve this Bruschetta Pasta Salad hot or cold. It’s a great dish to bring cold or at room temperature to a BBQ or Pot Luck or enjoy it warm with a loaf of bread for dinner. We’ve also have enjoyed it as a warm side dish with Pizza or a nice salad.
Cook your bruschetta pasta salad with any type of pasta. I have used penne, rigatoni, bow ties, rotelle, orecchiette pasta and even tortellini in a pinch.
How to Make Bruschetta Pasta Salad
Be sure to read the printable recipe card because that is where I have the full recipe instructions, ingredient list and recommended products.
- Extra-Virgin Olive Oil
- Balsamic Vinegar or Balsamic Glaze
- Cloves of Garlic
- Ripe Tomatoes – diced
- Red Onions
- Fresh Basil
- Parmesan Cheese
Cook your pasta according to package directions in a large pot. You want your cooked pasta to be at al dente.
If preparing immediately, do not rinse the pasta. If planning to prepare later and serve cold, rinse well in cold water before storing pasta in the fridge.
Chiffonade the basil leaves by stacking several leaves and then rolling into a tube shape. Use a sharp knife to cut the basil into strips.
Place the pasta in a large bowl and pour on the olive oil and balsamic vinegar. Taste and adjust the olive oil to personal preferences.
Stir in the minced garlic until evenly distributed.
Combine tomatoes, red onion, and basil.
Stir until well mixed, being careful to avoid bruising the tomatoes and basil.
Season to taste with Parmesan cheese, salt and black pepper.
What Else Can I Add to My Bruschetta Pasta Salad?
I love how really this recipe is just a starting point. Some of our favorite things to add to our pasta salad are:
- Diced Grilled Chicken, Roasted Chicken or Rotisserie Chicken to make a Chicken Bruschetta Pasta Salad
- Small mozzarella cheese balls (known as bocconcini)
- Sliced Italian sausage
- Add a few tablespoons of pesto into the olive oil
- A few handfuls of baby spinach
- Swap out the tomatoes for cherry tomatoes
How Should I Store My Bruschetta Pasta Salad?
Whether made your pasta salad in advance or you have leftovers, you will want to keep it covered in the refrigerator. Personally, I love enjoying this salad cold and it tastes even better the next day when all of the flavors have more time to meld together. Typically, the longest I’d keep it in the refrigerator is 3-4 days.
- 4 cups cooked pasta
- 1-2 Tablespoons olive oil, to personal preference
- 1 Tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 1 1/2 cups diced tomatoes
- 1/4 cup diced red onion
- 1/2 cup basil, loosely packed
- Parmesan cheese, to taste
- Cook your pasta according to package directions.
- If preparing immediately, do not rinse the pasta. If planning to prepare later and serve cold, rinse well before storing pasta in the fridge.
- Chiffonade the basil by stacking several leaves and then rolling into a tube shape. Use a sharp knife to cut the basil into strips.
- Place the pasta in a large bowl and pour on the olive oil and balsamic vinegar. Taste and adjust the olive oil to personal preferences.
- Stir in the minced garlic until evenly distributed.
- Add the diced tomatoes, red onion, and basil. Stir until well mixed, being careful to avoid bruising the tomatoes and basil.
- Season your bruschetta pasta salad to taste with Parmesan cheese.
Note: this recipe can be served warm or cold.