Bruschetta Pasta Salad
A bright pasta salad combining classic bruschetta ingredients — tomatoes, basil, garlic — with short pasta and a lemony-olive oil dressing. Quick, fresh, and perfect for summer gatherings.
Ingredients
Pasta
- 12 oz farfalle pasta penne, or fusilli
Bruschetta topping
- 2 cups cherry tomatoes or grape tomatoes halved
- 1 cup seeded diced Roma tomato diced Roma tomato (optional)
- ½ cup finely chopped red onion or 2 green onions
- ¾ cup fresh basil thinly sliced
- 2 cloves garlic minced
Dressing
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard optional
- Salt and freshly cracked black pepper to taste
Crunch & garnish
- 1 cup baguette cubes toasted, or 1/2 cup toasted breadcrumbs
- 1/4 cup grated Parmesan optional
- Red pepper flakes to taste
Optional add-ins
- Grilled chicken shrimp, or cannellini beans
- Baby spinach or arugula
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and rinse briefly under cool water; set aside to cool slightly.
- In a large bowl, combine halved cherry tomatoes, diced Roma (if using), chopped onion, minced garlic, and most of the basil. Toss gently and season with a pinch of salt.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard (if using), salt, and pepper. Reserve about a third of the dressing.
- Pour most of the dressing over the tomato mixture and toss. Add the cooled pasta and the remaining dressing, tossing until evenly coated. Fold in toasted bread cubes or sprinkle them on top just before serving.
- Sprinkle with Parmesan and red pepper flakes if desired. Let the salad rest for 20–30 minutes for best flavor, or chill for up to 2 hours. Toss again before serving and garnish with fresh basil.
Notes
- Make-ahead: Assemble up to 4 hours ahead; store toasted bread separately and add before serving.
- Gluten-free: swap in gluten-free pasta and breadcrumbs.
- Tomato tip: if your tomatoes are very juicy, drain excess liquid to prevent a soggy salad.
- Storage: keep refrigerated in an airtight container for 2–3 days; bread will soften over time.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 280mgSugar: 5g
Tried this recipe?Let us know how it was!
