Serve this refreshing Bruschetta Pasta Salad at your next barbecue or summer gathering. It’s a light, seasonal dish made with ripe plum tomatoes, fresh mozzarella, basil, and a finishing drizzle of balsamic glaze—ideal for warm-weather entertaining.
Bruschetta Pasta Salad
I made this Bruschetta Pasta Salad using summer tomatoes from the farmer’s market and shared it with friends and family — everyone loved it. I served it alongside grilled chicken for a simple, crowd-pleasing meal. If you enjoy pasta salads, this recipe pairs well with other favorites such as Italian Pasta Salad, Greek Pasta Salad, or a classic Macaroni Salad.
Why You’ll Love This Bruschetta Pasta Salad Recipe
I’ve been using DeLallo pasta in my kitchen for years and developed this recipe with their Mezzi Rigatoni, a slightly smaller rigatoni that holds the tomato mixture nicely. DeLallo pasta is produced in Campania, a region south of Naples, and comes from a long pasta-making tradition.
- Party Worthy: This salad travels well and is consistently a hit at gatherings.
- Make Ahead: You can prepare parts of this recipe in advance so entertaining is easier.
- Dietary Options: The salad can be vegetarian, made gluten-free with GF pasta, or adapted to other dietary needs.
If you make this bruschetta pasta salad, I’d love to see your photos—share them on social media and tag the recipe creator if you wish.
What You’ll Need
Bruschetta Pasta Salad — key ingredients and pantry items
Below are the main components you’ll use to build fresh bruschetta flavor into a pasta salad. Exact measurements are listed in the recipe section.
- Aromatics: Finely chopped shallot and garlic for savory depth.
- Simple Vinaigrette: Red wine vinegar, extra virgin olive oil, salt, and black pepper.
- Tomatoes: Plum tomatoes are excellent for texture and flavor.
- Mozzarella: Fresh mozzarella, chopped or use small perlini balls for bite-sized pieces.
- Pasta: Short shapes with nooks—mezzi rigatoni, bowties, orecchiette, or rigatoni work well.
- Basil: Fresh basil is essential for classic bruschetta notes.
- Balsamic Glaze: A light drizzle of glaze brightens and balances the salad; you can use store-bought or reduce balsamic vinegar at home.
How to Make Bruschetta Pasta Salad
This salad is quick to assemble: cook the pasta, make a simple shallot-garlic vinaigrette to marinate, then toss with tomatoes, mozzarella, and basil. The full ingredient list and step-by-step instructions are below.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, then drain and cool slightly.
- Make the Dressing: In a large bowl, combine finely chopped shallot and garlic with red wine vinegar, extra virgin olive oil, salt, and pepper. Let the mixture sit for 5–10 minutes to mellow.
- Assemble: Stir in the chopped tomatoes, mozzarella, and cooked pasta. Add chopped fresh basil and toss gently to combine. Finish with a drizzle of balsamic glaze before serving.
Variations
- Tomato Choice: Grape or cherry tomatoes work well if plum tomatoes aren’t available.
- Vinegar Swap: Substitute white wine vinegar or white balsamic if you prefer a milder tang.
- Pasta Shapes: Use any short pasta with pockets or ridges to catch the dressing—bowties, tortiglioni, or orecchiette are all good options.
- Gluten-Free: Use gluten-free pasta to make the dish GF.
- Cheese Options: Fresh mozzarella varieties such as bocconcini or ciliegine are excellent; avoid pre-shredded cheeses.
- Dairy-Free: Omit the cheese or substitute a dairy-free alternative.
What to Serve with Bruschetta Pasta Salad
This pasta salad is a great vegetarian main or an elegant side. It pairs particularly well with grilled proteins and fresh greens.
- Grilled Proteins: Serve alongside grilled salmon, chicken, or steak for a balanced meal.
- Salad Pairings: Add an arugula salad or a simple mixed green salad for extra freshness.
- Make It a Meal: Stir in chopped grilled chicken or shrimp to turn the salad into a complete entrée.
Meal Prep
This salad can be prepared a day ahead with a few precautions to keep texture and flavor:
- Cook the pasta slightly less than al dente if you plan to combine it with the tomato mixture early—this prevents it from becoming overly soft.
- Or, make the bruschetta topping (tomato mixture) a day in advance and toss with just-cooked pasta before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is enjoyable cold or at room temperature.
Ingredients
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 2 cups plum tomatoes, chopped
- 4 ounces fresh mozzarella, chopped or perlini (about 1 cup)
- 2 cups mezzi rigatoni or bowties (8 oz dry)
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon balsamic glaze
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and let cool slightly.
- In a large bowl, whisk together shallot, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly cracked black pepper. Let sit 5–10 minutes to marinate.
- Add chopped tomatoes, mozzarella, and the cooked pasta to the bowl. Toss gently to combine, then fold in fresh basil.
- Transfer to a serving bowl and finish with a light drizzle of balsamic glaze.
Notes
This salad holds up well when made ahead. If preparing a day early, cook the pasta slightly under al dente to account for additional moisture from the tomato mixture. Alternatively, prepare the tomato-mozzarella mixture a day ahead and combine with pasta just before serving.
Nutrition (per serving)
Approximate values per generous cup: Calories 364; Carbs 49 g; Protein 15.5 g; Fat 11.5 g; Fiber 3.5 g.
More Bruschetta Ideas
- Classic Bruschetta with Tomato and Basil
- Grilled Bruschetta Chicken
- Two Tomato Bruschetta
- Turkey Bruschetta Burger
- Grilled Salmon with Avocado Bruschetta
This post is sponsored by DeLallo. I only share brands I use and trust in my kitchen.