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Ultimate Bruschetta Pasta Salad: Fresh Italian Summer Recipe

This vibrant bruschetta pasta salad captures all the fresh flavors of Italy in one delightful bowl, combining juicy tomatoes, fragrant basil, creamy mozzarella, and tangy balsamic dressing over tender pasta. Perfect for warm weather gatherings, this make-ahead dish gets better as it sits and pairs wonderfully with grilled meats or makes a complete meal with added protein.
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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 ounces pasta (penne, fusilli, or bowtie work well)
  • 4 cups cherry tomatoes, halved or quartered
  • 8 ounces fresh mozzarella, cubed
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional: 1/4 cup pine nuts, toasted

Method
 

Instructions
  1. Cook the pasta: Bring a large pot of salted water to a 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 topping: In a large mixing bowl, combine the halved cherry tomatoes, cubed mozzarella, chopped basil, and diced red onion. Gently toss to combine.
  3. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper until well combined.
  4. Combine everything: Add the cooled pasta to the tomato mixture. Pour the dressing over everything and toss gently to coat evenly. If using, sprinkle with toasted pine nuts for extra crunch.
  5. Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

Let the salad sit for at least an hour before serving for best flavor development. Short pasta shapes with ridges or hollows hold dressing better. Salad keeps well refrigerated for 3-4 days and flavors improve over time.