Description
A vibrant and refreshing Bruschetta Pasta Salad combining al dente pasta with a medley of cherry tomatoes, fresh basil, garlic, and cheeses, all tossed in a tangy balsamic vinaigrette. Perfect as a light lunch or a side dish for gatherings, this salad marries the classic bruschetta flavors with a satisfying pasta base.
Ingredients
Scale
Pasta
- 1 pound pasta (bow tie or penne works well)
Vegetables & Herbs
- 3 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
Dressing
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Cheeses & Nuts
- 1 cup fresh mozzarella cheese, diced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare the Tomato Mixture: In a large bowl, combine the halved cherry tomatoes, finely chopped red onion, chopped fresh basil leaves, and minced garlic, mixing gently to blend the flavors.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar and extra virgin olive oil until emulsified. Season with salt and pepper to taste.
- Toss Tomatoes with Dressing: Pour the vinaigrette over the tomato mixture and toss well to coat all ingredients evenly. Let it sit for 10–15 minutes to allow the flavors to meld and deepen.
- Combine Pasta and Tomato Mixture: Transfer the cooked pasta to a large serving bowl, then add the tomato mixture. Toss gently until well incorporated.
- Add Cheeses: Gently fold in the diced fresh mozzarella and grated Parmesan cheese, ensuring they are evenly distributed throughout the salad.
- Top with Pine Nuts: If using, sprinkle the toasted pine nuts over the salad to add texture and a nutty flavor.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow all flavors to blend harmoniously.
- Adjust Seasoning and Serve: Before serving, taste the salad and adjust seasoning with additional salt and pepper if necessary to enhance the flavors.
Notes
- Bow tie (farfalle) or penne pasta works best as both hold the dressing and ingredients well.
- To toast pine nuts, dry roast them in a skillet over medium heat until golden and fragrant—watch carefully to avoid burning.
- This salad can be made a few hours ahead and refrigerated, making it ideal for meal prep or entertaining.
- For a dairy-free version, omit the mozzarella and Parmesan cheese or substitute with vegan cheese alternatives.
- Adding a splash of lemon juice to the vinaigrette can brighten the flavors further.
