Bruschetta Pasta Salad

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Do you love pasta and a bruschetta? Put your hands together for a fantastic, summer favorite, Bruschetta Pasta Salad! It’s an explosion of fresh, lite ingredients sure to make you the hit at any summer soiree you attend.

The inspiration for this fresh, bright, refreshing, almost no cook recipe combines all the goodness and flavor of the traditional Italian appetizer Bruschetta, with Italian food’s stand out star player; pasta, to create a new, exciting easy to make, eat anywhere, anytime recipe. If you are busy and on the go, this recipe is a snap to prepare. It is better if you fully commit and go that extra culinary mile and use all fresh ingredients. However, I will admit, I have cheated in the past, to save time, and substituted store bought croutons (if you choose to include them) for homemade ones. But, if you are feeling the need to be more authentic in your cooking creation, toast up some bread, cube it, sear it in olive oil, salt, and you will surely be the hit of all your summertime parties, I promise! The first time I made this recipe and used homemade croutons, my Italian in-laws finally accepted me as one of their own. Now I make it for every family, summer gathering we have, and it has become my signature, go to dish.

Fully packed with more than a one two punch of fresh, bright, in season tastes, this salad is hearty and nourishing, thanks to the addition of a base of pasta and croutons which stabilize the fresh herbs, the acidity of the tomatoes and the Balsamic Vinaigrette and soak up the combination of tastes. The stand out ingredients, including fresh basil, garlic, cherry tomatoes and shaved parmesan, perfectly meld together to create a delicious and flavorful dish that truly embodies all that is good about summer salads. It can be served alone (which is how I like to eat it) or as a side dish to any cookout creation, including grilled chicken, hotdogs, hamburgers or ribs.

Stepping Up Your Pasta Salad Game

Cooking is always an individual choice, how you personally choose to make any recipes is how you put your own unique stamp on it. With that being said, this recipe calls for three cups of cooked pasta; which kind of pasta is subjective. I love the physical appearance of bow tie pasta in pasta salads, so that’s what I use, but others have declared that this salad is best when made with rotini, penne or orecchiette. The secret is to cook, whatever pasta you choose, in salted water and only cook it until it is al dente, which means firm to the bite, so the pasta does not get mushy or soggy when mixed with the other ingredients. In addition, cutting corners and using dried herbs will surely leave you with a less than stellar outcome. This recipe is one of those times when fresh is worth it. One great thing about making this recipe is that it is quick and easy and once you have all the ingredients on hand you can use them to make other great recipes such as Chickpea Salad or Vegetarian Pasta Salad.

Ingredients

3 cups cooked pasta (such as rotini or penne)
5 vine-ripened tomatoes, chopped
2 green onions, chopped
1 tbsp red onion, finely chopped
1 to 2 cloves garlic, minced
1 bunch fresh basil, chopped
1 tbsp olive oil
2 to 4 tsp balsamic vinegar, adjusted to taste
1/3 cup shredded Parmesan cheese
Salt to taste
Fresh ground pepper to taste

How to Make Bruschetta Pasta Salad

Step 1: Combine the veggies and cheese. In a large bowl, mix together the chopped tomatoes, green onions, red onion, minced garlic, and chopped basil. Drizzle in the olive oil and balsamic vinegar. Add the shredded Parmesan cheese and toss to combine all the ingredients.

Step 2: Let the flavors meld. Allow the mixture to sit for at least 15 minutes so the flavors can marry together, creating a more robust taste.

Step 3: Toss with pasta. Add the cooked pasta to the tomato mixture and gently toss until the pasta is evenly coated with the bruschetta topping.

Step 4: Season and serve. Season the pasta salad with salt and fresh ground pepper to your liking. You can serve it immediately or let it sit for up to an hour to enhance the flavors even more.

FAQs & Tips

How to Make Ahead and Store?

If you are a make ahead of time kind of cook, you can chop and combine all of the fresh vegetables, herbs and dressings ahead of time. This will keep fresh in the fridge, in an air tight container, with a sealed top, anywhere from three to five days. If you want you can also make the pasta ahead of time and store separately. Combine just before serving for that fresh, just made taste.

What kind of tomatoes are best to use for this recipe?

Cherry tomatoes are recommended instead of regular tomatoes for this dish because they have a sweet flavor and a firm texture, which creates less liquid in the salad and keeps all the flavors popping.

What else can add to elevate this salad?

If you are feeling particularly daring, try adding fresh Bocconcini cheese to this recipe. Or you can choose to incorporate just a touch of mint, you will be a star!

Serving Suggestions

Exploding with antioxidants, and nutrients, this nourishing, heart healthy summer salad can be paired with just about anything but a protein such as chicken, beef, pork, shrimp or fish is best. It is a perfect, cool compliment to any cooked on the grill creation. Offering just the right mixture of freshness and acidity to wake up your taste buds and get them into the summertime state of mind.