This fresh and easy bruschetta pasta salad comes together with tomatoes, garlic, basil, olive oil, and balsamic vinegar—light, zesty, and ready in 20 minutes!
Okay, confession: this whole thing started with me being a little lazy. It was one of those hot summer days—you know the kind where turning on the oven feels like declaring war on your own comfort. I had all the usual bruschetta ingredients out (tomatoes, basil, garlic… you get it), but I just couldn’t be bothered to toast the bread. Toasting bread in July? Absolutely not.
But I did have some leftover pasta sitting in the fridge from the night before. You can probably guess what happened next. I tossed everything into a bowl with a splash of balsamic and a glug of olive oil, and let me tell you—it was glorious. That first bite? Life-changing. It was all the things I love about bruschetta but without the risk of a roof-of-your-mouth burn from crusty bread. Win-win.
Why You’ll Love This Bruschetta Pasta Salad Recipe?
This isn’t your average pasta salad, okay? There’s no mayo. No mystery ingredients from the back of your fridge. Just fresh, bold, summery flavor packed into every forkful. The olive oil and balsamic dressing is light and zingy, the garlic gives it that punch we all secretly crave, and the basil? It’s like a little green love letter to Italian flavors. Plus, it’s one of those dishes that tastes even better after chilling for a bit—perfect for making ahead. Whether you’re feeding a crowd or just feeding yourself straight from the mixing bowl at midnight (been there), this one’s a keeper.
Ingredient Notes:
So, here’s what you’ll need—and why it matters.
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Cooked Pasta: I used rotini because it’s like the pasta version of a sponge. It soaks up dressing beautifully. But honestly? Penne, farfalle, even fusilli work great.
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Olive Oil & Balsamic Vinegar: Think of this as your dressing. I’m team “more balsamic” because I love the tang, but you do you. Want it richer? Up the olive oil.
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Minced Garlic: This is where the flavor lives. Don’t skip it unless you’re on a date. And even then… maybe just carry gum?
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Diced Tomatoes: Ripe and juicy ones make all the difference. Roma, cherry, whatever’s looking good at the market (or in your neighbor’s garden—you didn’t hear that from me).
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Red Onion: Adds bite and a little color. If raw onion is too aggressive for you, soak it in cold water for 10 minutes to take the edge off.
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Fresh Basil: It’s not bruschetta without basil, period. Roll it up, slice it into ribbons, and don’t even think about using the dried stuff.
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Parmesan Cheese: Optional, but highly encouraged. A salty, nutty finish never hurt anybody.
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Salt & Pepper: Start with a pinch, taste, and adjust. It’s like giving your salad its final pep talk.
How To Make Bruschetta Pasta Salad?
Step 1: Cook the Pasta
Boil your pasta according to the package directions—no need to overthink it. Drain it and rinse with cold water to stop the cooking and cool things down. Room-temp pasta salad? No thanks.
Step 2: Chop & Chiffonade Like a Boss
Dice those tomatoes and onions. Then grab a handful of basil leaves, stack ’em, roll ’em like a little green cigar, and slice into strips. It’s fancy and functional.
Step 3: Dress It Up
Toss the pasta in a big ol’ bowl with your olive oil and balsamic vinegar. Give it a stir, taste, and adjust based on your preferences. Want more tang? Go heavy on the balsamic. Want it smoother? Add more oil. You’re the boss here.
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Step 4: Flavor Bomb Time
Mix in the garlic. Stir it around until it smells like your kitchen has been transported to a tiny Italian trattoria. Add the tomatoes, red onion, and basil. Gently fold everything together—no smashing those beautiful tomatoes.
Step 5: Finish Strong
Sprinkle with parmesan, salt, and a few cracks of black pepper. Give it one final stir, taste again (you know you want to), and boom. Done.
Storage Options:
Pop it in an airtight container and stash it in the fridge. It’ll keep for 2–3 days, and honestly? It gets better the longer it sits. The flavors do their little mingling thing, and the pasta soaks up all that garlicky, balsamic goodness. Just give it a stir before serving, and maybe a splash of oil if it looks a little dry.
Variations and Substitutions:
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Add Mozzarella Balls: Instant Caprese vibes.
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Toss in Chicken or Shrimp: Boom—dinner is served.
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Go Gluten-Free: Use your fave GF pasta. Just make sure it holds up after chilling.
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Mix in Cucumbers or Olives: It’s a salad, not a contract. Play around!
What to Serve with Bruschetta Pasta Salad?
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Grilled Anything: Chicken, steak, burgers—it’s all good.
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Garlic Bread: Because carbs on carbs is a lifestyle.
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Wine or Lemonade: Your vibe, your rules.
Frequently Asked Questions:
Can I make it ahead of time?
Yes! It actually wants to be made ahead. It’s like the introvert of pasta salads—better after some alone time in the fridge.
What pasta shape is best?
Anything short and sturdy. Rotini is my fave, but penne or bowtie works too.
Can I use dried basil?
Okay, technically yes… but please don’t. It just won’t be the same.
If you’re looking for a fresh, crowd-pleasing summer dish that comes together faster than your iced coffee melts—this Bruschetta Pasta Salad is it. It’s easy, tasty, and just fancy enough to impress without being extra.
So go ahead, make it, taste it, and let me know how it turns out. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bruschetta Pasta Salad
Ingredients
- 4 cups cooked pasta of choice e.g., rotini or penne
- 1 to 2 tablespoons olive oil adjust to taste
- 1 to 2 tablespoons balsamic vinegar adjust to taste
- 1 teaspoon minced garlic
- 1½ cups diced fresh tomatoes
- ¼ cup diced red onion
- ½ cup loosely packed fresh basil leaves chiffonade
- Parmesan cheese to taste
- Kosher salt and freshly cracked black pepper to taste
Instructions
Prepare the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process. Set aside to cool completely.
Chiffonade the Basil:
- Stack the basil leaves, roll them into a tight cylinder, and slice into thin ribbons using a sharp knife. Set aside for later use.
Combine Base Ingredients:
- In a large mixing bowl, combine the cooled pasta with olive oil and balsamic vinegar. Stir gently and taste, adjusting the quantities to your personal preference.
Incorporate Garlic and Vegetables:
- Add the minced garlic and mix until evenly distributed. Then fold in the diced tomatoes, red onion, and chiffonade basil. Mix carefully to ensure even distribution without breaking down the vegetables.
Season and Finish:
- Season the salad with freshly grated Parmesan cheese, salt, and cracked black pepper to taste. Toss one final time before serving.
Serve or Store:
- Serve immediately at room temperature or refrigerate in an airtight container for up to two days. Stir gently before serving chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
