Enjoy a refreshing bruschetta salad made with juicy tomatoes, mozzarella, fresh basil, and pasta. Ready in just 20 minutes, it’s perfect for summer meals!
Bruschetta Pasta Salad
Looking for something fresh and easy for a summer gathering? This Bruschetta Pasta Salad brings together juicy tomatoes, fragrant basil, and creamy mozzarella with perfectly cooked pasta. It’s an ideal dish for summer picnics or a quick weeknight dinner!
Ingredients for Bruschetta Pasta Salad Recipe
Cooking Instructions
1. Boil a large pot of salted water. Cook the pasta according to the package instructions until it reaches an al dente texture. Drain and allow it to cool slightly.
2. In a large mixing bowl, combine the minced garlic, finely chopped shallots, red wine vinegar, olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Let this mixture rest for about 5-10 minutes to allow the flavors to develop.
3. Add the cooled pasta, chopped tomatoes, and mozzarella to the bowl. Stir everything together until fully mixed. Carefully fold in the freshly chopped basil. Right before serving, drizzle the balsamic glaze over the salad.
Tips and Tricks
- Marinate the Dressing: Letting the shallots, garlic, and vinegar sit for a few minutes enhances the flavor and mellows the garlic’s sharpness.
- Cool the Pasta: Ensure the pasta cools slightly before mixing with other ingredients to avoid melting the mozzarella.
- Customize: Add grilled chicken or shrimp to make this a more substantial meal.
- Toss Right Before Serving: To keep the pasta from absorbing too much dressing, toss it just before serving for the freshest taste.
- Serve Chilled or at Room Temp: This salad works both ways, making it perfect for picnics or outdoor gatherings.
Benefits of This Recipe
What to Serve with Bruschetta Pasta Salad
Variations
- Add Veggies: Mix in cucumbers, bell peppers, or roasted zucchini for extra crunch and flavor.
- Vegan Option: Swap the mozzarella for vegan cheese or leave it out entirely.
- Grilled Chicken: Top with grilled chicken slices for a heartier version.
- Whole Wheat Pasta: Use whole wheat pasta for an added boost of fiber.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a bit of heat.
More Salad and Side Dish Ideas
Bruschetta Pasta Salad Recipe
Ingredients
- 2 cups of chopped plum tomatoes
- 8 oz of DeLallo Mezzi Rigatoni or Bowtie Pasta about 2 cups dry
- ¼ cup finely chopped shallots
- 1 tablespoon of extra virgin olive oil DeLallo recommended
- 4 ounces of mozzarella either chopped or in perlini form (roughly 1 cup)
- 2 ½ tablespoons of red wine vinegar DeLallo
- 2 cloves of finely minced garlic
- ¼ cup of fresh basil finely chopped
- Kosher salt and black pepper to season
- 1 tablespoon balsamic glaze DeLallo brand preferred
Instructions
- Boil a large pot of salted water. Cook the pasta according to the package instructions until it reaches an al dente texture. Drain and allow it to cool slightly.
- In a large mixing bowl, combine the minced garlic, finely chopped shallots, red wine vinegar, olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Let this mixture rest for about 5-10 minutes to allow the flavors to develop.
- Add the cooled pasta, chopped tomatoes, and mozzarella to the bowl. Stir everything together until fully mixed.
- Carefully fold in the freshly chopped basil.
- Right before serving, drizzle the balsamic glaze over the salad.
Notes
- Fresh Tomatoes: I love using ripe plum tomatoes for the best flavor, but honestly, if you’ve got cherry or grape tomatoes in your fridge, they work just as well!
- Cheese Options: Mozzarella perlini (those little mozzarella balls) are super cute and easy to use, but if you only have a block of mozzarella, just chop it up—it works just as great!
- Pasta Choice: Bowtie pasta or mezzi rigatoni are my go-to choices for this salad because they hold up well, but really, any short pasta you have will do just fine!
- Balsamic Glaze: The balsamic glaze is a game-changer! It adds this perfect tangy-sweet balance to the tomatoes and vinegar. Seriously, don’t skip it!
- Make Ahead: This salad is great for making ahead of time. Just keep it in the fridge and wait to drizzle the balsamic glaze until right before serving for the best flavor.
