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Bruschetta Pasta Salad: Fresh Tomato Basil Summer Side Dish Recipe

This vibrant bruschetta pasta salad transforms classic Italian bruschetta flavors into a satisfying summer side dish featuring ripe tomatoes, fresh basil, creamy mozzarella, and a tangy balsamic dressing. Perfect for picnics, BBQs, or potlucks, it delivers incredible flavor with minimal effort and can be made ahead for optimal taste development.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz fusilli or rotini pasta
  • 4 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella pearls or diced fresh mozzarella
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper to taste
  • Optional: 1/4 cup pine nuts or chopped walnuts

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. In a medium bowl, combine the halved cherry tomatoes, fresh mozzarella, chopped basil, and red onion. Toss gently to combine.
  3. Whisk together olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper in a small bowl until well combined. Taste and adjust seasoning as needed.
  4. Pour the tomato mixture over the cooled pasta. Drizzle with the dressing and toss gently to coat everything evenly. If using nuts, stir them in at this point.
  5. Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra fresh basil before serving.

Notes

Use twisty pasta shapes like fusilli or rotini that hold dressing well. The salad tastes even better after chilling for a few hours as flavors meld together. Can be customized with grilled chicken, olives, or artichoke hearts.