Bruschetta Pasta Salad is a light, fresh cold pasta salad that comes together in about 20 minutes with simple ingredients you probably already have. It’s the perfect summer pasta salad for BBQs, potlucks, or just a quick side dish on a busy night.
Bruschetta Pasta Salad
What I love most is that this recipe lets the fresh flavors do all the work. Ripe tomatoes, fresh basil, garlic, and a little balsamic vinegar tossed with bow tie noodles and parmesan is all you need. It’s one of those simple pasta salads that tastes way more impressive than the effort it takes to make it.
Ingredients & Equipment
- Bow tie noodles
- Roma tomatoes
- Fresh basil
- Balsamic vinegar
- Olive oil
- Minced garlic
- Oregano
- Parmesan cheese
- Salt and pepper
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Cutting board
- Knife
- Large pot
- Colander
- Large bowl
- Large spoon
Step By Step Directions
This recipe makes 8-12 servings. It takes 10 minutes of prep time and 10 minutes of cook time.
Step 1. Dice the tomatoes and chop the basil.
Step 2. Add the tomatoes, garlic, basil, olive oil, balsamic vinegar and oregano to a bowl. Stir and chill for 10 minutes.
Step 3. Add the pasta to a pot of boiling water, cook according to the package until the noodles are tender. Drain into a colander and run under cold water for a few minutes until noodles are chilled.
Step 4. Add the noodles, parmesan and salt/pepper to the bowl and toss to combine. Serve or cover and chill for 30 minutes.
Variations
- Add mozzarella: Fresh mozzarella pearls or cubed mozzarella make this feel more like a caprese pasta salad and add a creamy texture.
- Use cherry or grape tomatoes: Halve them instead of using roma tomatoes for a sweeter, juicier bruschetta salad.
- Toss in some protein: Diced grilled chicken or cubed salami turns this into a full meal instead of just a side.
- Add a balsamic glaze drizzle: A drizzle of balsamic glaze right before serving adds a little sweetness and a really nice presentation.
- Mix in other veggies: Diced cucumber, red onion, or roasted red peppers all work well with the bruschetta flavors.
- Try a different pasta: Rotini, penne, or orecchiette are all great swaps if you don’t have bow ties on hand.
Leftovers & Storage
Store leftover bruschetta pasta salad in an airtight container in the refrigerator for up to 2-3 days. The tomatoes will release a little juice as it sits, so give it a good stir before serving leftovers. If it needs a little refresh, a small drizzle of olive oil and a splash of balsamic vinegar will bring it right back.
Tips & Tricks
- Let the tomato mixture chill while the pasta cooks. Those 10 minutes give the garlic, basil, and balsamic time to mingle and develop more flavor.
- Use ripe tomatoes. Since the tomatoes are the star here, the riper and more flavorful they are, the better the whole dish will taste.
- Rinse your pasta with cold water until it’s completely cooled. Warm noodles will wilt the basil and make the salad lose that fresh, crisp feel.
- Don’t skip the fresh basil. Dried basil just doesn’t have the same brightness in a cold salad like this. Fresh makes all the difference.
- Add the parmesan right before serving if possible. It stays fresher and doesn’t clump up the way it can when it sits in the fridge.
- Season generously with salt and pepper. Cold dishes need a little extra seasoning since the chill mutes flavors a bit.
Recipe FAQs
Can I make bruschetta pasta salad ahead of time? Yes, you can make it a few hours ahead or even the night before. Just hold off on adding the parmesan until right before serving, and give it a good toss with a little extra olive oil if the pasta has soaked up the dressing.
Can I use dried basil instead of fresh? I really recommend fresh basil for this one. Dried basil doesn’t have the same flavor in a cold salad, and since basil is one of the main ingredients here, it makes a big difference.
What kind of parmesan works best? Freshly shredded parmesan from a block tastes the best, but the pre-shredded kind from a bag works fine too. I’d skip the powdered parmesan from a can for this recipe since the texture is too fine.
Can I use a different type of vinegar? Balsamic vinegar gives this that classic bruschetta flavor, but red wine vinegar works as a substitute. The taste will be a little different but still really good.
How do I keep the pasta from sticking together? Rinsing it well with cold water after cooking helps a lot. Tossing the cooled noodles with the tomato mixture right away also keeps them from clumping since the olive oil coats them.
Can I double this recipe for a potluck? Absolutely. It doubles easily and holds up well. Just use a bigger bowl and keep the ratios the same. It’s one of those recipes that works great for a big group.
More Pasta Salad Recipes
- Deviled Egg Pasta Salad
- Bacon Ranch Pasta Salad
- Pepperoni Pasta Salad
- Caesar Pasta Salad
- Sausage Pasta Salad
- Mexican Pasta Salad
- Grinder Pasta Salad
- BLT Pasta Salad
Equipment
Ingredients
- 8 oz bow tie noodles cooked
- 3 roma tomatoes diced
- 1 small bunch fresh basil chopped (about ¼ cup)
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp minced garlic
- ½ tsp oregano
- ¼ cup shredded parmesan cheese
- Salt and pepper to taste
Instructions
- Dice the tomatoes and chop the basil.
- Add the tomatoes, garlic, basil, olive oil, balsamic vinegar and oregano to a bowl. Stir and chill for 10 minutes.
- Add the pasta to a pot of boiling water, cook according to the package until the noodles are tender. Drain into a colander and run under cold water for a few minutes until noodles are chilled.
- Add the noodles, parmesan and salt/pepper to the bowl and toss to combine. Serve or cover and chill for 30 minutes.
Notes
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