I made this Cherry Tomato Bruschetta Pasta Salad Recipe on a warm afternoon when I was craving something light but satisfying. The first bite instantly reminded me of classic Italian bruschetta—juicy tomatoes, fragrant basil, and garlicky goodness.
I loved how the pasta soaked up all those fresh flavors without feeling heavy. It’s the kind of dish I keep going back to because it’s simple, colorful, and always a crowd-pleaser.
After making it a few times, I’ve picked up tips that truly make it shine. It also pairs beautifully with hearty comfort dishes like sausage-gravy-breakfast-pizza-recipe when planning a full brunch spread.
Ingredients
Here’s everything you’ll need to create this vibrant pasta salad. Each ingredient plays an important role in building authentic bruschetta flavor.
- 12 oz short pasta (fusilli or farfalle) – Short pasta shapes hold the tomato mixture beautifully. Choose quality durum wheat pasta for the best texture.
- 2 cups cherry tomatoes, halved – Use ripe, sweet cherry tomatoes for maximum flavor. Avoid underripe ones, as they lack sweetness.
- 3 cloves garlic, minced – Fresh garlic gives that bold bruschetta kick. Don’t substitute garlic powder; the flavor won’t be the same.
- 1/4 cup extra virgin olive oil – Use high-quality olive oil since it forms the base of the dressing.
- 2 tablespoons balsamic vinegar – Adds subtle sweetness and acidity to balance the tomatoes.
- 1/4 teaspoon salt (adjust to taste) – Enhances the natural sweetness of the tomatoes.
- 1/4 teaspoon freshly ground black pepper – Freshly cracked pepper gives more aroma and depth.
- 1/4 teaspoon red pepper flakes (optional) – Adds a gentle heat that complements the sweetness.
- 1/3 cup fresh basil leaves, chopped – Fresh basil is essential. Dried basil won’t provide the same bright flavor.
- 1/2 cup fresh mozzarella pearls or diced mozzarella – Use fresh mozzarella for creaminess. Avoid pre-shredded cheese for best texture.
- 1/4 cup grated Parmesan cheese – Grate it fresh for stronger flavor and better melting.
- 1 tablespoon lemon juice – Brightens up the overall flavor and keeps the salad fresh tasting.
Note: This recipe yields approximately 4–6 servings depending on portion size. It’s perfect as a side dish or light main course. It can also complement other shareable dishes such as pull-apart-street-corn-dip-sliders-recipe-2 for gatherings.
Variations
This pasta salad is flexible and easy to customize.
- For a dairy-free version, simply skip the mozzarella and Parmesan or use plant-based alternatives. Nutritional yeast can also add a cheesy flavor without dairy.
- If you want extra protein, grilled chicken, shrimp, or chickpeas make excellent additions. I’ve tried it with grilled chicken strips, and it turns into a full meal.
- To enhance the flavor, add toasted pine nuts, sun-dried tomatoes, or a drizzle of balsamic glaze before serving. A splash of pesto also gives it a deeper basil profile.
- For a gluten-free option, substitute regular pasta with your favorite gluten-free variety. Cook it just to al dente so it doesn’t become mushy.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Equipment You Need
- Large pot – For boiling the pasta evenly
- Colander – To drain the pasta properly
- Large mixing bowl – To combine all ingredients
- Sharp knife – For slicing tomatoes and chopping basil
- Cutting board – For safe and easy prep
- Wooden spoon or spatula – For gently tossing the salad
How to Make Cherry Tomato Bruschetta Pasta Salad?
This recipe comes together quickly and effortlessly. Follow these simple steps to get perfect flavor and texture every time.
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. I always cook it just slightly firm because it continues absorbing dressing later. Drain the pasta and rinse briefly under cool water to stop the cooking process, then set aside to cool.
Prepare the Bruschetta Mixture
While the pasta cooks, combine halved cherry tomatoes, minced garlic, olive oil, balsamic vinegar, lemon juice, salt, black pepper, and red pepper flakes in a large bowl. Stir gently so the tomatoes stay intact. Let this mixture sit for about 10 minutes to allow the flavors to blend and the tomatoes to release their juices.
Combine Pasta and Tomato Mixture
Add the cooled pasta to the bowl with the marinated tomatoes. Toss gently until the pasta is fully coated in the flavorful dressing. The warm pasta absorbs the garlic-infused oil beautifully, enhancing every bite.
Add Cheese and Basil
Fold in the fresh mozzarella, grated Parmesan, and chopped basil. Mix carefully so the cheese doesn’t break apart. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice.
Chill and Serve
For best results, cover and refrigerate the salad for at least 30 minutes before serving. This resting time helps deepen the flavors. Give it one final toss before plating and garnish with extra basil or Parmesan if desired.
Additional Tips for Making this Recipe Better
After making this recipe multiple times, I’ve discovered small tweaks that truly elevate it:
- I always salt my pasta water generously. It’s the first layer of flavor and makes a noticeable difference.
- I let the tomato mixture sit longer if I have time. The juices create a natural, delicious dressing.
- I use room temperature mozzarella because it blends more smoothly into the salad.
- I sometimes add a tiny drizzle of balsamic glaze just before serving for a slightly sweet finish.
- If serving outdoors, I keep it chilled until the last minute to maintain freshness.
How to Serve Cherry Tomato Bruschetta Pasta Salad?
This pasta salad is incredibly versatile when it comes to serving. You can present it in a large white serving bowl to highlight the vibrant red tomatoes and green basil. I love garnishing it with extra basil leaves and a light sprinkle of Parmesan for a beautiful finish.
It pairs perfectly with grilled chicken, steak, or seafood at summer barbecues. You can also serve it alongside garlic bread or toasted baguette slices for a true bruschetta-inspired experience.
For gatherings, portion it into individual bowls or mason jars for an elegant, easy-to-serve option. A drizzle of olive oil right before serving enhances both shine and flavor.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: About 320 kcal – A balanced option for a light meal
- Protein: 10–12g – From pasta and cheese
- Carbohydrates: 40–45g – Mainly from pasta and tomatoes
- Fat: 12–15g – Healthy fats from olive oil and cheese
Values may vary depending on ingredient brands and portion size.
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it sits. Give it a gentle stir before serving again.
Freezing
I don’t recommend freezing this pasta salad. The fresh tomatoes and mozzarella change texture after thawing and become watery.
Reheating
This dish is best enjoyed cold or at room temperature. If you prefer it slightly warm, let it sit out for 15–20 minutes before serving instead of reheating.
Why You’ll Love This Recipe?
This Cherry Tomato Bruschetta Pasta Salad checks all the boxes for a perfect easy dish.
- Quick and easy to prepare
It comes together in under 30 minutes, making it perfect for busy days or last-minute gatherings. - Fresh and vibrant flavors
The combination of tomatoes, basil, and garlic creates a refreshing taste inspired by classic bruschetta. - Perfect for any occasion
It works as a side dish, potluck favorite, picnic option, or light main course. - Customizable and versatile
You can easily adapt it to dietary needs or add protein and extra ingredients. - Make-ahead friendly
It tastes even better after chilling, making it ideal for meal prep.
This Cherry Tomato Bruschetta Pasta Salad Recipe is bright, simple, and bursting with Italian-inspired flavor. Once you try it, it may just become your go-to pasta salad for every season.
Cherry Tomato Bruschetta Pasta Salad Recipe
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. I always cook it just slightly firm because it continues absorbing dressing later. Drain the pasta and rinse briefly under cool water to stop the cooking process, then set aside to cool.
- While the pasta cooks, combine halved cherry tomatoes, minced garlic, olive oil, balsamic vinegar, lemon juice, salt, black pepper, and red pepper flakes in a large bowl. Stir gently so the tomatoes stay intact. Let this mixture sit for about 10 minutes to allow the flavors to blend and the tomatoes to release their juices.
- Add the cooled pasta to the bowl with the marinated tomatoes. Toss gently until the pasta is fully coated in the flavorful dressing. The warm pasta absorbs the garlic-infused oil beautifully, enhancing every bite.
- Fold in the fresh mozzarella, grated Parmesan, and chopped basil. Mix carefully so the cheese doesn’t break apart. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice.
- For best results, cover and refrigerate the salad for at least 30 minutes before serving. This resting time helps deepen the flavors. Give it one final toss before plating and garnish with extra basil or Parmesan if desired.
Notes
- I always salt my pasta water generously. It’s the first layer of flavor and makes a noticeable difference.
- I let the tomato mixture sit longer if I have time. The juices create a natural, delicious dressing.
- I use room temperature mozzarella because it blends more smoothly into the salad.
- I sometimes add a tiny drizzle of balsamic glaze just before serving for a slightly sweet finish.
- If serving outdoors, I keep it chilled until the last minute to maintain freshness.
