Go Back

Bruschetta Pasta Salad

Bruschetta pasta salad with a garlicky tomato-basil topping tossed through al dente penne. Bright cherry tomatoes, fresh basil, garlic, and balsamic in a light olive oil dressing make it taste like summer in Italy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
macerate 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Bruschetta pasta salad
  • 12 oz penne or farfalle pasta
  • 2 cup cherry tomatoes, halved (or 4 large ripe tomatoes, diced)
  • 1 cup fresh basil, torn
  • 4 garlic cloves, minced
  • 0.33 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp balsamic glaze (for finishing)
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 shaved parmesan for serving

Method
 

Cook and cool the pasta
  1. Cook the penne or farfalle in boiling water until al dente, about 10 minutes, then drain.
  2. Spread the drained pasta to cool to room temperature so it doesn’t steam the tomatoes.
Make the bruschetta tomato topping
  1. Combine cherry tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and black pepper in a bowl.
  2. Let the tomato mixture sit for 15 minutes at room temperature to macerate and get glossy.
Assemble and finish
  1. Toss the cooled pasta with the bruschetta tomato mixture until evenly coated.
  2. Fold in most of the torn fresh basil for bright flavor throughout.
  3. Drizzle balsamic glaze over the top, then scatter the remaining basil.
  4. Finish with shaved parmesan, then serve at room temperature for best flavor.

Notes

Pro tip: cool the pasta fully before combining so the tomatoes stay juicy instead of watering down. Store leftovers in an airtight container in the refrigerator up to 3 days; for best texture, add shaved parmesan right before serving. Freezing isn’t recommended. Dietary swap: use gluten-free penne/farfalle if you need it to be gluten-free—everything else stays the same.