A fresh pasta salad recipe with all of the wonderful textures and flavors of Bruschetta, today’s Bruschetta Pasta Salad can be served warm or cold and makes a delightful summer side dish or light lunch option.
Bruschetta Pasta Salad Recipe
My favorite thing to order at any Italian restaurant is bruschetta. More than once I’ve just eaten bruschetta as my meal and then finished off with a slice of tiramisu. I leave satisfied, full and without any regrets about neglecting the rest of the menu.
For today’s fresh bruschetta pasta salad, I’ve swapped out the toasted crostini for pasta but kept all of the flavors that makes for an amazing bruschetta: juicy, fresh tomatoes; earthy, savory basil; salty Parmesan cheese; and of course, that divine sweet and tart nuttiness of the balsamic-olive oil dressing that just ties everything together beautifully.
Since your tomatoes and basil (and optional onions) are front and center for this recipe, you want to use the freshest produce available.
Also, be sure to use a balsamic vinegar that you love. I enjoy when my balsamic vinegar has a balance of sweetness and smokiness, giving my recipes a bit of tartness without being too acidic. Don’t be afraid to ask for the brand if you find one at a restaurant that you enjoy.
You can use any pasta to make this bruschetta pasta salad, but I really enjoy making it with orecchiette because the little shells hold the bruschetta ingredients like little scoops, ensuring that every bite is flavorful. You could even use tortellini to add a new dimension of flavor and texture to your dish.
You can also serve it hot or cold – I like it best cold, served the next day after the flavors have had a chance to marinate in the fridge, which also makes it a great lunch prep recipe or option for entertaining.
This bruschetta pasta salad can be stored in an airtight container in the fridge for up to four days. I do not recommend freezing it.
Variations for this Bruschetta Pasta Salad:
- If you’re a fan of the TGI Friday’s Chicken Bruschetta Pasta, you can definitely add in some chopped, cooked chicken and serve this dish while the pasta is still warm.
- Add fresh mozzarella torn into small pieces
- Add toasted, torn pieces of baguette (ideally let them become a little soggy from the dressing)
- Swap out the fresh basil for a favorite seasoning blend (check out our homemade seasoning blends here) or even some pesto sauce
- Skip the pasta and make this into a traditional salad with your favorite leafy greens
Check out our quick recipe video for how to make this easy bruschetta pasta salad – and then don’t forget to scroll down to grab your free printable recipe card:
Bruschetta Pasta Salad Ingredients
- Cooked Pasta
- Olive Oil, to personal preference
- Balsamic Vinegar
- Minced Garlic
- Diced Tomatoes
- Diced Red Onion
- Basil, loosely packed
- Parmesan Cheese, to taste
Scroll down to the printable recipe card for full measurements.
Tip: this recipe can be served warm or cold.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Sharp Kitchen Knife
- Cutting Board
- Large Stockpot
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Bruschetta Pasta Salad
Cook your pasta according to package directions.
If preparing immediately, do not rinse the pasta. If planning to prepare later and serve cold, rinse well before storing pasta in the fridge.
Chiffonade the basil by stacking several leaves and then rolling into a tube shape. Use a sharp knife to cut the basil into strips.
Place the pasta in a large bowl and pour on the olive oil and balsamic vinegar. Taste and adjust the olive oil to personal preferences.
Stir in the minced garlic until evenly distributed.
Add the diced tomatoes, red onion, and basil. Stir until well mixed, being careful to avoid bruising the tomatoes and basil.
Season to taste with Parmesan cheese.
Pin this Easy Pasta Salad for your next summer BBQ or potluck:
Grab your free printable recipe card for our bruschetta pasta salad recipe:
- 4 cups cooked pasta
- 1-2 Tablespoons olive oil, to personal preference
- 1 Tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 1 1/2 cups diced tomatoes
- 1/4 cup diced red onion
- 1/2 cup basil, loosely packed
- Parmesan cheese, to taste
- Cook your pasta according to package directions.
- If preparing immediately, do not rinse the pasta. If planning to prepare later and serve cold, rinse well before storing pasta in the fridge.
- Chiffonade the basil by stacking several leaves and then rolling into a tube shape. Use a sharp knife to cut the basil into strips.
- Place the pasta in a large bowl and pour on the olive oil and balsamic vinegar. Taste and adjust the olive oil to personal preferences.
- Stir in the minced garlic until evenly distributed.
- Add the diced tomatoes, red onion, and basil. Stir until well mixed, being careful to avoid bruising the tomatoes and basil.
- Season to taste with Parmesan cheese.
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Amount Per Serving: Calories: 142Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 65mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy bruschetta pasta as much as mine does! My daughter, Ella, ate almost the whole bowl to herself the last time I made it!
For more perfect pastas, check out our full pasta recipe collection here:
For more delicious salads, check out our full salad recipe collection here:
For more scrumptious side dishes, check out our full side dish recipe collection here: