![Bruschetta Pasta Salad](https://www.skinnytaste.com/wp-content/uploads/2024/07/Bruschetta-Pasta-Salad-8-170x255.jpg)
Serve this delicious Bruschetta Pasta Salad at your next BBQ or summer party. It’s the perfect light summer dish loaded with in-season plum tomatoes, mozzarella, basil, and a drizzle of balsamic glaze.
Bruschetta Pasta Salad
I made this Bruschetta Pasta Salad with summer tomatoes from the farmer’s market and invited my friends and family over to try it. They all loved it and thought it was so good! I served it with grilled chicken, and it was a perfect meal for easy entertaining. For more pasta salad recipes, try my Italian Pasta Salad, Greek Pasta Salad, and Macaroni Salad.
What You’ll Need
Bruschetta Pasta Salad Ingredients
Below is everything you need to make this summer pasta salad. See the recipe card below for the exact measurements.
- Aromatics: Shallot and garlic infuse the pasta salad with a rich, savory flavor that complements the fresh tomatoes and basil.
- Pasta Salad Dressing: Red wine vinegar, extra virgin olive oil, salt, and pepper create a simple Italian vinaigrette.
- Tomatoes: I used plum tomatoes for the bruschetta topping.
- Mozzarella: Chop a ball of fresh mozzarella into small pieces or use perlini, the smallest size of mozzarella (about the size of pearls).
- Pasta: When I cook pasta, I always use DeLallo. For this pasta salad recipe, I went with their Mezzi Rigatoni.
- Basil: No bruschetta is complete without fresh basil.
- Balsamic Glaze: Drizzle balsamic glaze over the final dish before serving. You can make your own by simmering balsamic vinegar until it’s reduced by half, or buy it from the store. DeLallo’s balsamic glaze is great!
How to Make Bruschetta Pasta Salad
To make this simple bruschetta pasta salad, just boil the pasta and chop the ingredients. Scroll down to the recipe card for the complete instructions.
![shallots and dressing](https://www.skinnytaste.com/wp-content/uploads/2024/07/Bruschetta-Pasta-Salad-2-550x825.jpg)
![Add tomatoes and mozzarella to the pasta.](https://www.skinnytaste.com/wp-content/uploads/2024/07/Bruschetta-Pasta-Salad-3-550x825.jpg)
![Mix pasta together in a bowl.](https://www.skinnytaste.com/wp-content/uploads/2024/07/Bruschetta-Pasta-Salad-4-550x825.jpg)
- Cook Pasta: Bring a large pot of salted water to a boil. Then add the pasta and cook to al dente.
- Pasta Salad Dressing: Combine the shallot, garlic, vinegar, oil, salt, and pepper in a large bowl and let marinate for 5 to 10 minutes.
- Remaining Ingredients: Stir in the tomatoes, mozzarella, and pasta, followed by the basil. Top with balsamic glaze.
![Delallo Pasta](https://www.skinnytaste.com/wp-content/uploads/2024/07/Bruschetta-Pasta-Salad-5.jpg)
Variations
- Tomatoes: Grape or cherry tomatoes would also work.
- Vinegar: Swap red wine vinegar with white wine or white balsamic vinegar.
- Pasta: Use any pasta shape with a hole or nook to catch the tomatoes. I used Mezzi Rigatoni Pasta here. Tortiglioni, orecchiette, or full-size rigatoni are other good options.
- Gluten-Free: Substitute gluten-free pasta.
- Cheese: Any fresh mozzarella will work, but avoid pre-shredded. Bocconcini and ciliegine are other small sizes of fresh mozzarella.
- Dairy-Free: Omit the cheese.
What to Serve with Bruschetta Pasta Salad
This Italian pasta salad makes a fantastic vegetarian main dish. You can also serve smaller portions as a side with grilled meat.
Meal Prep
This pasta dish is great prepared a day in advance, but there are a couple of ways to make it last.
- Cook the pasta even less than al dente, as the tomato mixture will saturate it too much if the tomatoes and pasta are combined early.
- Alternatively, you can make the bruschetta part a day in advance and mix it with the pasta before serving.
Storage
This bruschetta pasta salad will last for about 3 days. Eat it cold or at room temperature.
![Bruschetta Pasta Salad](https://www.skinnytaste.com/wp-content/uploads/2024/07/Bruschetta-Pasta-Salad-8.jpg)
More Bruschetta Recipes You’ll Love
Bruschetta Pasta Salad
![Bruschetta Pasta Salad](https://www.skinnytaste.com/wp-content/uploads/2024/07/Bruschetta-Pasta-Salad-8-260x260.jpg)
Ingredients
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 1/2 tablespoons red wine vinegar, DeLallo
- 1 tablespoon extra virgin olive oil, I love DeLallo
- Kosher salt, and black pepper, to taste
- 2 cups plum tomatoes, chopped
- 4 ounces mozzarella, chopped or perlini (about 1 cup)
- 2 cups DeLallo Mezzi Rigatoni Pasta, or bowties, 8 oz dry
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon Balsamic glaze, DeLallo
Instructions
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Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions to al dente.
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In a large bowl, combine shallot, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt & 1/8 teaspoon fresh cracked black pepper. Let sit for 5-10 minutes to marinate.
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Add tomato, mozzarella & cooked pasta; mix to combine. Add basil & gently mix.
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Top with balsamic glaze.
Last Step:
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Notes
Alternatively, just the bruschetta aspect can be made up to a day in advance and then mixed with the pasta before serving.
Nutrition
This post is sponsored by Delallo. I only share brands I love and use in my kitchen.