This Easy Bruschetta Pasta Salad is a colorful mix of pasta, fresh tomatoes, basil, and mozzarella. It’s bright and full of flavor—perfect for a sunny day or a quick meal!
Honestly, this salad feels like summer in a bowl! I love making it ahead of time, then enjoying it for lunch and dinner. Plus, it’s a great way to use up those garden tomatoes! 🍅
Key Ingredients & Substitutions
Pasta: I recommend farfalle for its fun shape, but you can use any pasta you prefer, like penne or rotini. Just make sure it cooks evenly and holds the dressing well. Gluten-free pasta is a great alternative if needed!
Tomatoes: Cherry tomatoes are best for sweetness and size, but feel free to swap in diced heirloom or even sun-dried tomatoes for a different flavor. Mixing red and yellow tomatoes adds a lovely color.
Mini Mozzarella Balls: If you can’t find mozzarella balls, cut up regular mozzarella or even use feta cheese for a tangy twist. Fresh burrata would also be delightful!
Basil: Fresh basil brings bold flavor. If unavailable, chopped fresh parsley or oregano can work in a pinch, though the taste will change a bit.
How Do I Get the Perfect Pasta Texture?
Cooking pasta perfectly is key for any pasta salad. To achieve that al dente bite, follow these steps:
- Start with a big pot of water and add a generous amount of salt—it should taste like the sea!
- Carefully add the pasta and stir occasionally to prevent sticking. Keep an eye on the cooking time, checking a minute or two before it’s done.
- When it’s slightly firm but cooked, drain the pasta and rinse it under cold water. This stops the cooking process and helps prevent mushiness.
Letting the pasta cool before mixing with the other ingredients ensures a light and refreshing salad!
Easy Bruschetta Pasta Salad
Ingredients You’ll Need:
Pasta and Vegetables:
- 12 oz (340 g) farfalle (bowtie) pasta
- 1 pint cherry tomatoes (about 1 ½ cups), halved (use a mix of red and yellow if available)
- 8 oz (225 g) mini mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, thinly sliced (or roughly chopped)
- 3 cloves garlic, minced
- ¼ cup red onion or shallot, finely diced
Dressing:
- ⅓ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt and freshly cracked black pepper, to taste
- Optional: crushed red pepper flakes, for a bit of heat
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prep and cook the pasta. Once assembled, give it about 30 minutes to chill in the fridge, allowing all the flavors to come together wonderfully. So, in total, you’re looking at around 45 minutes to enjoy this tasty dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your farfalle pasta. Follow the package instructions and cook until just al dente—this means it should still have a little firmness when you bite it. When it’s done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside for later!
2. Combine the Fresh Ingredients:
Next, grab a large mixing bowl. Toss in the halved cherry tomatoes, mini mozzarella balls, chopped basil, minced garlic, and diced red onion or shallot. Give everything a good stir to mix them together evenly.
3. Make the Dressing:
In a separate small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper. If you like some heat, add in those crushed red pepper flakes! This dressing is going to add a ton of flavor to your salad.
4. Mix It All Together:
Pour the cooled pasta into the bowl with the tomato mixture. Now, drizzle the dressing over everything. Use a spatula or tongs to toss everything gently. Make sure each ingredient gets nicely coated with that delicious dressing!
5. Taste & Garnish:
Give the salad a taste and adjust the seasoning if needed—feel free to add more salt, pepper, or vinegar according to your taste preferences. Before you serve, finish it off with a sprinkle of extra basil on top.
6. Chill & Serve:
For the best flavor, cover the salad and place it in the refrigerator for about 30 minutes. This helps everything meld together beautifully. You can serve it cold or at room temperature, making it perfect for parties, picnics, or just a lovely meal at home.
Enjoy this vibrant and fresh Easy Bruschetta Pasta Salad as a delightful side dish or a light meal! Bon appétit!
FAQ for Easy Bruschetta Pasta Salad
Can I Use Gluten-Free Pasta?
Absolutely! Feel free to substitute the farfalle with your favorite gluten-free pasta. Just be sure to follow the cooking instructions on the package, as gluten-free pasta can vary in cooking time.
How Long Does Leftover Pasta Salad Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, but you may want to add a splash of olive oil or balsamic vinegar before serving to refresh it.
Can I Add Other Vegetables?
Yes! This pasta salad is very versatile. You can mix in diced bell peppers, cucumbers, or even spinach for added crunch and flavor. Just chop them into small pieces so they integrate well with the other ingredients.
What Can I Use Instead of Balsamic Vinegar?
If you don’t have balsamic vinegar on hand, red wine vinegar or apple cider vinegar can work as tasty alternatives. Just be mindful that the flavor will change slightly, giving you a fresh twist on the dressing!
