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Ultimate Bruschetta Pasta Salad Recipe – Fresh Tomato Basil Summer Side Dish

This bruschetta pasta salad combines vibrant Italian bruschetta flavors with hearty pasta for a perfect summer side dish. With fresh cherry tomatoes, fragrant basil, creamy mozzarella, and tangy balsamic dressing, it's an ideal make-ahead option that gets better as it sits.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper until well combined.
  3. Combine ingredients: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, red onion, and chopped basil.
  4. Toss with dressing: Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
  5. Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. If using pine nuts, add them just before serving for maximum crunch.

Notes

This salad tastes even better the next day and can be prepared up to 24 hours in advance. Use bowtie or fusilli pasta as their shapes hold dressing well. Store leftovers in airtight container for up to 3 days.