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Bruschetta Pasta Salad

Bruschetta salad pasta tossed with fresh tomato, basil, and garlic for a bright, rustic Italian appetizer-style side. Penne or bowtie pasta is combined with a marinated tomato mixture and finished with mozzarella and Parmesan.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne or bowtie pasta Use your preferred shape.
  • 4 tomatoes, diced Large tomatoes for juiciness.
  • 0.5 cup fresh basil, chopped Fresh basil only.
  • 4 garlic, minced Use freshly minced garlic.
  • 0.25 cup olive oil For a glossy tomato mixture.
  • 2 tbsp balsamic vinegar Adds tang and sweetness.
  • 0.5 cup Parmesan cheese, grated Finely grated melts better into the toss.
  • 8 oz fresh mozzarella, diced Dice for even bites.
  • 1 salt and pepper to taste Season in stages for best balance.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and rinse the pasta
  1. Bring a Dutch oven of salted water to a boil, then cook penne or bowtie pasta according to package directions until al dente, about 10 minutes. Visual cue: pasta should be tender but still slightly firm in the center.
  2. Drain the pasta and rinse with cold water until chilled. Visual cue: steam stops immediately and pasta looks dry on the surface.
  3. Spread the rinsed pasta on a sheet pan in an even layer to help it cool quickly. Visual cue: pasta sits flat without clumping.
Marinate the bruschetta topping
  1. Combine tomatoes, basil, garlic, olive oil, balsamic vinegar, salt, and pepper in a bowl and stir until the tomatoes look glossy. Visual cue: basil speckles the tomato mixture evenly.
  2. Let the tomato mixture marinate for 15 minutes at room temperature. Visual cue: juices thicken slightly and garlic aromas become more noticeable.
Toss, chill, and serve
  1. Add the cooled pasta and diced fresh mozzarella to the tomato mixture and toss to combine thoroughly. Visual cue: pasta is evenly coated with red-speckled tomato and mozzarella stays in small cubes.
  2. Sprinkle Parmesan cheese over the salad and toss again until lightly coated. Visual cue: Parmesan forms a faintly speckled layer on the pasta.
  3. Refrigerate for at least 1 hour to allow flavors to develop. Visual cue: the salad looks firmer and more cohesive after chilling.
  4. Toss again before serving and adjust seasoning with additional salt and pepper if needed. Visual cue: tomatoes look freshly distributed and flavor tastes balanced after the second toss.

Notes

Pro tip: rinse the pasta well with cold water so it doesn’t keep cooking and stay al dente after chilling. Store covered in the refrigerator for up to 3 days; do not freeze (mozzarella texture can break down). Dietary swap: for a lighter option, use part-skim mozzarella and reduce the olive oil to 2 tbsp.