Bruschetta Pasta Salad

Summer in a bowl exists, and it tastes like ripe tomatoes mixed with garlic and basil.

This pasta salad takes everything you love about bruschetta—that perfect bite of crusty bread topped with tomatoes, garlic, and fresh herbs—and turns it into something you can actually serve at a cookout.

No more watching people struggle to balance bread slices on paper plates.

I started making this after realizing I was putting the same ingredients on toast that I was tossing into pasta salad. Why not combine them?

The result is better than either one alone. The pasta soaks up all that garlicky tomato juice that would normally drip down your chin., and the mozzarella adds creaminess that bruschetta never had.

Why You’ll Love This Recipe

This is the pasta salad that converts people who claim they don’t like pasta salad. No mayo, no mystery ingredients, just fresh tomatoes and basil with really good olive oil.

It gets better as it sits, which makes it perfect for meal prep or bringing to gatherings. Make it in the morning, and by dinner the flavors have mingled into something that tastes like you spent way more effort than you did.

The ingredient list is short. If you can dice a tomato and boil water, you can make this.

It works at any temperature. Cold from the fridge, room temperature on a buffet table, or even slightly warm right after tossing—it’s good all three ways.

Ingredients

For the salad:

• 1 pound pasta (fusilli, rotini, or penne work best)
• 2 pounds ripe tomatoes, diced (about 4 large tomatoes)
• 8 ounces fresh mozzarella, cubed
• 1 cup fresh basil leaves, roughly torn or chopped
• 3 cloves garlic, minced
• 1/4 cup red onion, finely diced
• Salt and black pepper to taste

For the dressing:

• 1/3 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.

While the pasta cooks, combine the diced tomatoes, minced garlic, and red onion in a large mixing bowl. Sprinkle with a pinch of salt and let sit for 10 minutes. This draws out the tomato juices and mellows the garlic.

In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and red pepper flakes if using.

Add the cooled pasta to the bowl with the tomatoes. Pour the dressing over everything and toss well to combine.

Add the cubed mozzarella and torn basil leaves. Toss gently to distribute evenly.

Taste and adjust seasoning with additional salt and black pepper as needed. The tomatoes will continue releasing juice, so don’t worry if it seems a bit dry at first.

Cover and refrigerate for at least 30 minutes before serving, or up to 24 hours. The longer it sits, the more the flavors develop.

Give it a good stir before serving, as the dressing may settle at the bottom. Add a drizzle of fresh olive oil and a few extra basil leaves on top if you want it to look nice.

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