Bruschetta Pasta Salad
on Jul 30, 2025
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A twist on a classic Italian appetizer, this bruschetta pasta salad features tomatoes at their best with a combination of heirloom tomatoes and cherry tomatoes. I marinate them in balsamic vinaigrette before tossing them with corkscrew-shaped pasta, fresh mozzarella, toasted pine nuts, and of course, lots of basil. Make this recipe during the height of tomato season.
Table of Contents
Why You’ll Love This Recipe
If you like bruschetta, this is how you can take it from an appetizer to something more. All you have to do is swap out bread and instead use pasta to turn it into a main dish.
There’s no better way to celebrate tomato season than with a recipe that features raw tomatoes. I like to think of it as the most wonderful time of the year when tomatoes are everywhere and have incredible flavor. It’s when you should be enjoying bruschetta, caprese salads and marinated tomatoes.
This is almost a no-cook pasta salad. I know that’s impossible because you have to simmer the noodles on the stove. However, once you slice and dice the raw tomatoes, all you have to do is let them marinate in the dressing.
The Ingredients
This is what you need:
- Tomatoes: I use a combination of small tomatoes and big tomatoes. Bruschetta is traditionally made with roma tomatoes. I like the variety you get when you have different kinds of tomatoes. It also balances out the amount of juices. You don’t want to much in the pasta salad dressing. That’s why I go with medium-sized heirloom tomatoes and halved cherry tomatoes or grape tomatoes.
- Pasta: I like a corkscrew pasta shape such as fusilli, rotini or gemelli. They do a good job of picking up the tomatoes and the vinaigrette.
- Basil: I am always looking for another way to use fresh basil besides homemade pesto. Bruschetta and summer pasta salads with tomatoes are meant for this fresh herb.
- Balsamic vinegar: I marinate the tomatoes in balsamic vinaigrette while I simmer the pasta on the stove. You can use white balsamic vinegar if you want the dressing to be lighter.
- Mozzarella: I love the mild and milky flavor of fresh mozzarella, which contrasts with the acidity of the tomatoes. Just tear the mozzarella balls into pieces. If you prefer parmesan cheese, you can substitute with that.
- Pine nuts: Bruschetta is served on toasted bread, so I want this pasta salad to have some sort of toasted flavors. That’s why I include pine nuts. I make sure to toast them in a 350-degree F oven for 5-7 minutes until they are golden brown.
- Garlic: The recipe calls for 4 minced garlic cloves. That may sound like a lot, but it works with this amount of tomatoes, balsamic vinegar and basil.
- Mustard: To give the vinaigrette flavor and to help the oil and vinegar emulsify, I whisk in a tablespoon of whole grain mustard.
- Olive oil: For the best taste, use high quality extra virgin olive oil.
- Kosher salt and black pepper season the dressing and the entire pasta salad.
How To Make This Bruschetta Pasta Salad Recipe
1. Make the vinaigrette. Stir the minced garlic, mustard, salt, pepper, balsamic vinegar and oil in a bowl big enough for the tomatoes, pasta and the rest of the ingredients.
2. Marinate the tomatoes. Stir them right into the balsamic dressing with half the basil. It’s enough time to let them marinate while the pasta cooks on the stove.
3. Cook the pasta. Bring a large pot of salted water to a boil. Simmer the pasta until al dente according to package instructions. Be careful not to overcook it. Drain the cooked pasta in a colander and rinse it with cold water.
4. Stir the pasta, mozzarella, pine nuts and the rest of the basil into the tomato mixture. You want everything to be completely combined.
Serving
Cold pasta salads are good as a main dish or a side dish depending what else you have going on with the rest of the meal. They are great for meal prep or for potlucks and barbecues. I like including slices of crusty bread to go with the pasta salad to dip in the dressing.
Make Ahead Tips, Leftovers & Storage
You can make the vinaigrette up to 3 days in advance. Store it in a jar in the fridge. Let it sit out at room temperature for 15 minutes before you stir it with the tomatoes and basil. The oil will harden in the cold temperature of the refrigerator.
Do not make the pasta ahead of time. It’s best to wait to cook it until you assemble the salad, or the noodles will stick together and get soft.
You can keep leftovers in an airtight container in the fridge up to 3 days. Keep in mind that the longer you store it, the more the pasta will soften. Let it sit out at room temperature for 15 minutes before you serve it.
Recipe Tips
- Use ripe tomatoes. Whenever you make bruschetta, in-season tomatoes will give you the best flavor. This recipe is for summer and peak tomato season.
- Don’t overcook the pasta. It should be very al dente and have good bite and texture.
- The best way to cut basil is a chiffonade. Just stack the basil leaves on top of each other with the largest ones on the bottom of the stack. Then roll them lengthwise and slice them crosswise into thin strips.
More Pasta Salad Recipes
Arugula Pasta Salad
Strawberry Cucumber Pasta Salad
Italian Pasta Salad
Tortellini Pasta Salad
Pesto White Bean Tortellini Salad
Southwestern Pasta Salad
Roasted Veggie Chickpea Pasta Salad
Bow Tie Pasta Salad
If you’re a salad person, don’t miss my easy seasonal salad guide for inspiration all year long. Find more pasta ideas in my seasonal pasta roundup featuring tomato sauce, pesto, vegetables and pasta salads.
Bruschetta Pasta Salad
Ingredients
For tomatoes and dressing
- 4 garlic cloves, minced
- 1 tablespoon whole grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 pint cherry tomatoes, halved
- 1 1/4 pounds heirloom tomatoes, cored and diced
- 1/4 cup chopped basil
For pasta salad
- 8 ounces gemelli, fusilli or rotini pasta
- 4 ounces fresh mozzarella, torn
- 1/3 cup toasted pine nuts
Instructions
- In a large bowl, whisk the garlic, mustard, salt, pepper, balsamic vinegar and olive oil.
- Stir the tomatoes and half the basil into the dressing.
- Cook the pasta in salted boiling water until al dente according to package directions. Drain and rinse with cold water in a colander.
- Stir the pasta, mozzarella, toasted pine nuts and the remaining basil into the tomatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My daughter makes a similar pasta with mozzarella , but we have one member of the family who does not “do” dairy, so this will be perfect once the tomatoes in Canada are ripe!
Beautiful pictures….
I debated whether to add cheese, but I skipped it on this one. My sister-in-law doesn’t eat cheese either.
Totally understand how difficult it is to bring (almost) everything home from the market. We grow herbs on our balconies, at least 🙂
This salad is absolutely our cup of tea since we have a heat that seems to stay for a while and I thank you so much for the lovely idea ! 🙂