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Cherry Tomato Bruschetta Pasta Salad Recipe
Ash Tyrrell

Cherry Tomato Bruschetta Pasta Salad Recipe

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.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.