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Bruschetta Pasta Salad

Bruschetta salad with tomato basil pasta tossed in a garlic-olive oil dressing and finished with mozzarella and Parmesan. A fresh pasta salad style Italian appetizer with a quick marinate and 1-hour chill for bold, bruschetta-like flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb penne or bowtie pasta Use dry pasta; any shape works for the bruschetta-style toss.
Bruschetta topping
  • 4 large tomatoes, diced Dice into bite-size pieces so they mix evenly with the pasta.
  • 0.5 cup fresh basil, chopped Fresh basil is essential for the bruschetta aroma.
  • 4 garlic, minced Minced cloves distribute flavor without big chunks.
  • 0.25 cup olive oil For a glossy, clingy dressing.
  • 2 tbsp balsamic vinegar Adds tang similar to bruschetta.
  • 0.5 cup Parmesan cheese, grated Sprinkled on top for salty, nutty finish.
  • 8 oz fresh mozzarella, diced Dice so it melts slightly but still tastes fresh after chilling.
  • 1 salt to taste Season in the tomato mixture.
  • 1 pepper to taste Season in the tomato mixture.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook penne or bowtie pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool it for the salad.
Marinate the bruschetta topping
  1. Combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper in a bowl. Let it marinate for 15 minutes so the tomatoes release juices and the garlic softens.
Toss and chill
  1. Add the cooled pasta and diced mozzarella to the tomato mixture and toss to combine. Ensure the pasta is evenly coated with the bruschetta-style dressing.
  2. Sprinkle grated Parmesan cheese over the salad and toss lightly again. The Parmesan will cling and slightly thicken the dressing as it chills.
  3. Refrigerate the salad for at least 1 hour to allow flavors to develop. Cover after tossing to prevent drying.
Serve
  1. Toss again before serving and adjust seasoning with more salt and pepper if needed. Serve chilled for the freshest tomato-basil flavor.

Notes

Pro tip: rinse pasta thoroughly with cold water so it doesn’t keep cooking and turning mushy during the 1-hour chill. Refrigerate leftovers in a sealed container for 3 days; freezer not recommended because fresh mozzarella texture can break down. For a lighter swap, use reduced-fat mozzarella and slightly reduce Parmesan to lower calories while keeping the same flavor profile.