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Bruschetta Pasta Salad

Bruschetta Pasta Salad is a fresh Italian pasta salad tossed with diced tomato, basil, garlic, olive oil, and balsamic for big bruschetta flavor. Penne or bowtie pasta gets rinsed and chilled so it stays tender and sauce-clingy.
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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
  

Bruschetta pasta salad
  • 1 lb penne or bowtie pasta
  • 4 tomatoes large, diced
  • 0.5 cup fresh basil chopped
  • 4 garlic cloves, minced
  • 0.25 cup olive oil
  • 2 tbsp balsamic vinegar
  • 0.5 cup Parmesan cheese grated
  • 8 oz fresh mozzarella diced
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook penne or bowtie pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking and keep it firm.
  2. Spread the rinsed pasta on a sheet pan to cool slightly before mixing.
Marinate the bruschetta topping
  1. Combine tomatoes, basil, garlic, olive oil, balsamic vinegar, salt, and pepper in a bowl, then let marinate for 15 minutes so the juices develop.
Toss and chill
  1. Add pasta and diced mozzarella to the tomato mixture and toss until evenly coated.
  2. Sprinkle Parmesan cheese over the top and toss again to distribute.
  3. Refrigerate for at least 1 hour to allow flavors to develop and the pasta to chill.
Serve
  1. Toss the pasta salad again right before serving and adjust seasoning with more salt and pepper as needed.

Notes

For best texture, rinse the pasta thoroughly with cold water so it doesn’t keep cooking and getting mushy. Store covered in the refrigerator for 3 days; for meal prep, chill overnight if you have time. Freezing is not recommended due to fresh mozzarella texture. For a gluten-free option, use gluten-free penne or bowtie and follow the same cooling and marinating steps.