Delicious Bruschetta Pasta Salad – Light, Fresh & Perfect for Summer

A vibrant pasta salad inspired by classic bruschetta—bursting with cherry tomatoes, garlic, basil, olive oil, and creamy bocconcini for a refreshing no-cook meal.

🎉 Introduction

Looking for a fresh, flavorful, and easy meal that’s perfect for warm weather? This Bruschetta Pasta Salad delivers all the vibrant taste of bruschetta—with a twist! Juicy cherry tomatoes, fragrant basil, garlic, and mini bocconcini cheese are tossed with al dente pasta, olive oil, and red wine vinegar to create a simple yet delightful salad that’s perfect for picnics, potlucks, or light dinners. 🌞🍅🧀

🧰 Equipment Needed

• Large mixing bowl
• Saucepan for pasta
• Colander
• Cutting board & knife
• Garlic press or microplane (optional)
• Wooden spoon or spatula

🛒 Ingredients

🌿 Produce & Fresh

• 1 oz fresh basil leaves, thinly sliced
• 24 oz cherry tomatoes, halved
• 4 garlic cloves, minced
• ½ small shallot, finely chopped

🍝 Pasta & Salad Base

• 2 cups small dry pasta (penne, rotini, or shells)
• Salt and pepper, to taste

🥗 Dressing & Bread

• 2½ tbsp olive oil
• 2 tbsp red wine vinegar
• 2 large slices sourdough bread, cut into cubes or torn

🧀 Cheese

• 6 oz mini bocconcini, halved

👩‍🍳 Directions

Step 1: Cook the Pasta

1. Cook pasta in boiling salted water until al dente.
2. Drain and rinse briefly under cold water to cool. Set aside.

Step 2: Prep Toppings

1. In a large bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, and sliced basil.
2. Add olive oil, red wine vinegar, and a pinch of salt and pepper. Toss gently.

Step 3: Assemble the Salad

1. Add the cooled pasta to the tomato-basil mixture.
2. Gently fold in mini bocconcini.
3. Add sourdough cubes just before serving for crunch, or serve them on the side.

Step 4: Chill & Serve

• Chill in the refrigerator for 15–20 minutes so flavors meld—or serve immediately!
• Adjust seasoning with salt, pepper, or more vinegar to taste.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Chill Time: Optional 15–20 minutes
• Total Time: ~20–30 minutes

🥄 Variations

• Gluten-Free: Use GF pasta and omit the bread cubes
• Protein-Boost: Add sliced grilled chicken or chickpeas
• Heat Factor: Drizzle with crushed red pepper or spicy Italian dressing
• Vegan Option: Omit bocconcini or use dairy-free cheese
• Extra Crunch: Add cucumber, bell peppers, or toasted pine nuts

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days—add bread cubes just before serving.
• Freezer: Not recommended (lettuce and bocconcini don’t freeze well).
• Leftover Tip: Serve over greens or stuffed into pita for next-day lunches.

❓ 10 FAQs

1. Do I need to toast the bread?
   No—but a quick toast gives extra crunch and flavor.
2. Can I use regular mozzarella?
   Yes—dice fresh mozzarella, or use burrata for decadence.
3. Is it better served chilled?
   Yes—as cooling helps flavors meld, but it’s also tasty served right away.
4. Can I prep in advance?
   Make 1 day ahead (without bread) and add crisp elements before serving.
5. What pasta shape should I use?
   Small shapes like penne, rotini, or farfalle work best.
6. Is it keto-friendly?
   Omit pasta and baguette cubes—serve tomato dressing over greens.
7. Can I use balsamic vinegar instead?
   Absolutely—balsamic adds a sweeter, richer flavor.
8. Can I use frozen basil?
   Fresh basil is better, but a spoonful of pesto works in a pinch.
9. How do I keep it from getting soggy?
   Add bread just before serving and keep dressing separate until ready.
10. Does it hold up for picnics?
    Yes—great for outdoor meals; send bread or croutons separately.

🏁 Conclusion

This Bruschetta Pasta Salad is a cool, vibrant celebration of fresh tomatoes, basil, garlic, and creamy cheese—perfect for summer lunches, casual gatherings, or any time you’re craving bright, no-fuss flavor. Toss together in minutes, chill, and enjoy a colorful, satisfying bowl that’s as easy as it is elegant. 🥗🌿🍽

Delicious Bruschetta Pasta Salad – Light, Fresh & Perfect for Summer

Adam

A vibrant pasta salad inspired by classic bruschetta—bursting with cherry tomatoes, garlic, basil, olive oil, and creamy bocconcini for a refreshing no-cook meal.🎉 Introduction Looking for a fresh, flavorful, and easy meal that’s perfect for warm weather? This Bruschetta Pasta Salad delivers all the vibrant taste of bruschetta—with a twist! Juicy cherry tomatoes, fragrant basil, garlic, and mini bocconcini cheese are tossed with al dente pasta, olive oil, and red wine vinegar to create a simple yet delightful salad that’s perfect for picnics, potlucks, or light dinners. 🌞🍅🧀

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time: Optional 15 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Equipment

• Large mixing bowl
• Saucepan for pasta
• Colander
• Cutting board & knife
• Garlic press or microplane (optional)
• Wooden spoon or spatula

Ingredients

  

🌿 Produce & Fresh

• 1 oz fresh basil leaves thinly sliced
• 24 oz cherry tomatoes halved
• 4 garlic cloves minced
• ½ small shallot finely chopped

🍝 Pasta & Salad Base

• 2 cups small dry pasta penne, rotini, or shells
• Salt and pepper to taste

🥗 Dressing & Bread

• 2½ tbsp olive oil
• 2 tbsp red wine vinegar
• 2 large slices sourdough bread cut into cubes or torn

🧀 Cheese

• 6 oz mini bocconcini halved

Instructions

 

Step 1: Cook the Pasta

• Cook pasta in boiling salted water until al dente.
• Drain and rinse briefly under cold water to cool. Set aside.

Step 2: Prep Toppings

• In a large bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, and sliced basil.
• Add olive oil, red wine vinegar, and a pinch of salt and pepper. Toss gently.

Step 3: Assemble the Salad

• Add the cooled pasta to the tomato-basil mixture.
• Gently fold in mini bocconcini.
• Add sourdough cubes just before serving for crunch, or serve them on the side.

Step 4: Chill & Serve

• Chill in the refrigerator for 15–20 minutes so flavors meld—or serve immediately!
• Adjust seasoning with salt, pepper, or more vinegar to taste.

Notes

🥄 Variations
Gluten-Free: Use GF pasta and omit the bread cubes

Protein-Boost: Add sliced grilled chicken or chickpeas

Heat Factor: Drizzle with crushed red pepper or spicy Italian dressing

Vegan Option: Omit bocconcini or use dairy-free cheese

Extra Crunch: Add cucumber, bell peppers, or toasted pine nuts

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days—add bread cubes just before serving.

Freezer: Not recommended (lettuce and bocconcini don’t freeze well).

Leftover Tip: Serve over greens or stuffed into pita for next-day lunches.

❓ 10 FAQs
Do I need to toast the bread?
No—but a quick toast gives extra crunch and flavor.

Can I use regular mozzarella?
Yes—dice fresh mozzarella, or use burrata for decadence.

Is it better served chilled?
Yes—as cooling helps flavors meld, but it’s also tasty served right away.

Can I prep in advance?
Make 1 day ahead (without bread) and add crisp elements before serving.

What pasta shape should I use?
Small shapes like penne, rotini, or farfalle work best.

Is it keto-friendly?
Omit pasta and baguette cubes—serve tomato dressing over greens.

Can I use balsamic vinegar instead?
Absolutely—balsamic adds a sweeter, richer flavor.

Can I use frozen basil?
Fresh basil is better, but a spoonful of pesto works in a pinch.

How do I keep it from getting soggy?
Add bread just before serving and keep dressing separate until ready.

Does it hold up for picnics?
Yes—great for outdoor meals; send bread or croutons separately.

🏁 Conclusion
This Bruschetta Pasta Salad is a cool, vibrant celebration of fresh tomatoes, basil, garlic, and creamy cheese—perfect for summer lunches, casual gatherings, or any time you’re craving bright, no-fuss flavor. Toss together in minutes, chill, and enjoy a colorful, satisfying bowl that’s as easy as it is elegant. 🥗🌿🍽