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Bruschetta Pasta Salad

Bruschetta pasta salad with fresh diced tomatoes, basil, garlic, and a balsamic olive oil marinade tossed into penne for a bright, hearty Italian appetizer-style side. Ripe tomato flavor soaks into the pasta after chilling, creating a rustic, bowl-ready fresh pasta salad texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb penne or bowtie pasta Use 1 lb dried pasta for best bite; bowtie or penne both work.
Bruschetta topping
  • 4 tomatoes Dice into small pieces for even topping distribution.
  • 0.5 cup fresh basil Chop fresh basil leaves; reserve a few for finishing if desired.
  • 4 garlic Minced garlic for the bruschetta-style marinade.
  • 0.25 cup olive oil Helps coat pasta and carry tomato flavor.
  • 2 tbsp balsamic vinegar Adds sweet-tang balance to the tomato mixture.
  • 0.5 cup Parmesan cheese Grate fresh if possible for better melt and aroma.
  • 8 oz fresh mozzarella Dice and toss in so each bite has soft, milky pockets.
  • 1 salt To taste; add gradually during seasoning.
  • 1 pepper To taste; freshly ground recommended.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring a Dutch oven of salted water to a boil, then cook the penne or bowtie pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking and keep the pasta firm.
Marinate the bruschetta topping
  1. In a bowl, combine diced tomatoes, chopped fresh basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Let the mixture stand for 15 minutes so the tomatoes release juices and the garlic softens.
Toss and assemble
  1. Add the cooled pasta and diced fresh mozzarella to the tomato mixture, then toss until everything is evenly coated. Keep tossing gently so the mozzarella stays in small cubes.
Add Parmesan and chill
  1. Sprinkle Parmesan cheese over the salad and toss once more to distribute it. Refrigerate for at least 1 hour so the flavors develop.
Finish before serving
  1. Toss the pasta salad again right before serving and adjust seasoning with more salt and pepper if needed. Serve chilled or slightly cool for the best texture.

Notes

Pro tip: rinse the pasta well with cold water and let it drain fully so the salad doesn’t get watery after chilling. Refrigerate in an airtight container for up to 3 days; freezer not recommended because fresh tomatoes and mozzarella change texture. For a lighter option, use part-skim mozzarella and reduce olive oil to 3 tbsp while keeping the balsamic the same.