This Bruschetta Pasta Salad is a colorful and inviting dish that looks as good as it tastes. The pasta coils glisten under the light balsamic dressing, interspersed with vibrant red tomatoes and scattered green basil leaves. Shaved parmesan rests delicately on top, giving the salad a finished, elegant touch. Every forkful offers a balanced visual and textural appeal, making it perfect for serving at gatherings or enjoying as a lively dinner centerpiece.
Why We Love This Bruschetta Pasta Salad
You’ll appreciate how this salad captures the bright, fresh taste of summer. Each bite delivers a blend of tangy balsamic, sweet tomatoes, and rich parmesan that’s both satisfying and light. It’s a dish that you can prepare ahead, allowing the flavors to meld beautifully, yet it’s equally enjoyable fresh. The simplicity of ingredients makes it approachable, while the vibrant colors elevate your table presentation. It’s an easy way to impress guests without spending hours in the kitchen, and it pairs well with almost any main course.
Ingredients for Bruschetta Pasta Salad
- 1 pound short-cut pasta (mafaldini)
- 1 ½ cups halved cherry or grape tomatoes
- ½ white onion, diced
- ½ cup chiffonade fresh basil
- ⅓ cup shaved parmesan cheese
- 4 cloves garlic, minced (for dressing)
- 2 tablespoons balsamic vinegar
- 1 ½ tablespoons dijon mustard
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- Kosher salt and pepper to taste
- ½ cup extra virgin olive oil
How to Make Bruschetta Pasta Salad Directions
Start by cooking your pasta in salted water according to the package directions. While it cooks, prepare the tomato mixture by combining halved tomatoes, half of the basil, diced onion, and three tablespoons of the balsamic dressing in a bowl. Allow this to sit so the flavors start to blend. Once the pasta is cooked, drain it and place it in a large serving bowl. Toss the pasta with half of the remaining dressing, ensuring each noodle is coated.
Next, fold in the tomato mixture, gently tossing to distribute the ingredients evenly. Sprinkle in the remaining basil and add the shaved parmesan. Finish by drizzling the rest of the dressing over the salad and toss everything together to combine flavors fully. Your salad should be vibrant, glossy, and ready to enjoy.
To make the balsamic dressing, whisk together minced garlic, balsamic vinegar, sugar, dijon mustard, oregano, and a generous pinch of salt and pepper. Slowly incorporate the olive oil while whisking until the mixture thickens and emulsifies. This dressing can be made in advance and stored in the fridge; just shake or whisk it before adding it to your salad.
How to Serve Bruschetta Pasta Salad
You can serve this salad immediately after tossing for a fresh and lively dish, or let it chill for an hour or two so the flavors meld. It pairs wonderfully with grilled vegetables, chicken, or fish. You can also serve it as part of a picnic or potluck spread. Garnishing with additional fresh basil or parmesan at the time of serving can refresh the dish’s look and aroma. This salad works well as a main for a light lunch or as a side for dinner.
Expert Tips: Bruschetta Pasta Salad
To elevate your salad, choose the ripest tomatoes you can find—they’re key to the sweet, juicy flavor. Cook your pasta just until al dente to maintain a pleasant bite when mixed with the vegetables. Make the balsamic dressing ahead of time to let its flavors develop. When tossing, be gentle to avoid bruising the tomatoes. Consider adding a touch of freshly cracked black pepper at the end to enhance the flavors. Using a quality extra virgin olive oil will significantly improve the richness and aroma of the salad.
How to Store Bruschetta Pasta Salad
Store your salad in an airtight container in the refrigerator for up to three days. Keep any additional basil separate and add it just before serving to maintain its fresh green color. The salad may absorb the dressing over time, which actually intensifies the flavors, but delicate herbs should be added last to prevent wilting. The salad can be served cold or at room temperature, making it a flexible option for meal prep or entertaining.
Variation of Bruschetta Pasta Salad
You can personalize this salad in many ways. Try adding roasted red peppers or sun-dried tomatoes for a slightly smoky flavor. Toss in some olives or artichoke hearts for additional Mediterranean flair. Swap out the short-cut pasta for whole wheat or gluten-free pasta to suit dietary preferences. If you like a touch of heat, sprinkle in red pepper flakes. You can also incorporate a protein element like grilled chicken, shrimp, or chickpeas to make it a more filling main course. This salad is versatile, and experimenting with flavors allows you to keep it fresh and exciting.
FAQ about Bruschetta Pasta Salad
Can I make Bruschetta Pasta Salad ahead of time?
Yes, this salad tastes even better if made a few hours in advance. Keep it refrigerated and add fresh basil just before serving.
How long does Bruschetta Pasta Salad last in the fridge?
You can store it in an airtight container for up to three days. Avoid leaving fresh basil in the salad until serving to prevent wilting.
Can I use other types of pasta?
Absolutely. Short-cut pasta like penne, fusilli, or farfalle works well. Whole wheat or gluten-free options are also suitable.
Can I make the balsamic dressing in advance?
Yes, the dressing can be made a day or two ahead. Store it in the fridge and whisk or shake before using.
Is this salad suitable for a vegetarian diet?
Yes, it’s naturally vegetarian. You can make it vegan by omitting the parmesan or using a plant-based alternative.
What can I serve with Bruschetta Pasta Salad?
This salad pairs well with grilled chicken, fish, or roasted vegetables. It’s also great as part of a buffet or picnic spread.
Bruschetta Pasta Salad
Equipment
- Large Pot
- Large Bowl
- Whisk
Ingredients
- 1 lb. short-cut pasta (mafaldini or similar)
- 1½ cups halved cherry or grape tomatoes
- ½ count white onion diced
- ½ cup chiffonade fresh basil
- ⅓ cup shaved parmesan cheese
- 4 cloves garlic minced (for dressing)
- 2 Tbsp. balsamic vinegar
- 1½ Tbsp. dijon mustard
- 1 Tbsp. sugar
- 1 tsp. dried oregano
- Kosher salt and pepper to taste
- ½ cup extra virgin olive oil
Instructions
- Cook pasta in salted water according to package directions. While it cooks, prepare the tomato mixture by combining halved tomatoes, half of the basil, diced onion, and three tablespoons of balsamic dressing in a bowl. Allow to sit.
- Once the pasta is cooked, drain and place in a large serving bowl. Toss with half of the remaining dressing.
- Fold in the tomato mixture, gently tossing to distribute ingredients. Sprinkle in remaining basil and add shaved parmesan.
- Drizzle the rest of the dressing over the salad and toss to combine. Your salad should be vibrant and glossy.
- To make the balsamic dressing, whisk together minced garlic, balsamic vinegar, sugar, dijon mustard, oregano, and salt and pepper. Slowly incorporate olive oil while whisking until emulsified.
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