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Fresh Bruschetta Pasta Salad: Easy Summer Recipe with Basil & Mozzarella

This vibrant bruschetta pasta salad combines fresh Italian flavors with pasta, perfect for warm weather gatherings. It features juicy tomatoes, basil, mozzarella, and a tangy balsamic dressing that improves as it rests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 ounces fusilli or rotini pasta
  • 4 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella balls, halved
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Instructions
  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse with cold water.
  2. While pasta cooks, prepare vegetables: halve cherry tomatoes, finely chop red onion, mince garlic, and chop fresh basil. Combine in large mixing bowl.
  3. Whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper to make the dressing.
  4. Add cooled pasta to bowl with vegetables. Pour dressing over everything and toss gently. Add mozzarella balls last.
  5. Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with fresh basil before serving.

Notes

Choose pasta with ridges for better dressing adherence; makes ahead beautifully and tastes even better next day; use ripe tomatoes for best flavor