I have to admit, making this Cherry Tomato Bruschetta Pasta Salad Recipe was such a joyful experience. The vibrant colors of the cherry tomatoes, fresh basil, and golden croutons made my kitchen feel like an Italian trattoria.
I love how simple ingredients come together to create a dish that tastes fresh and flavorful. Every bite bursts with the perfect balance of tangy, savory, and cheesy goodness. It’s quickly become one of my favorite go-to summer recipes for lunch or dinner.
Ingredients
Here’s everything you’ll need to make this delicious pasta salad. I’ve included some tips from my own kitchen to get the best flavor.
Bruschetta Pasta Salad:
- 1/2 lb. mafalde corta or lasagnette pasta – choose a short, ruffled pasta to hold the dressing.
- 1/4 cup extra virgin olive oil – fresh oil gives a richer, more fragrant flavor.
- 6 garlic cloves, minced – fresh garlic is key; avoid pre-minced for a stronger aroma.
- 2 pints cherry tomatoes, halved or quartered – ripe, firm tomatoes work best to keep shape.
- 1/4 cup white wine vinegar – adds a bright tang, balancing the richness of cheese.
- 1/2 tbsp. oregano – dried or fresh works, but fresh gives a brighter taste.
- Salt & pepper to taste – adjust gradually; you can always add more.
- 1 cup mozzarella pearls – fresh mozzarella melts slightly, giving creamy bites.
- 1/3 cup basil chiffonade – slice thinly for a fragrant, visually appealing touch.
- 1 cup toasted sourdough croutons – homemade is ideal; adds crunch and texture.
- 1 cup Parmigiano Reggiano, grated – freshly grated is best; pre-grated can taste chalky.
- Balsamic glaze – for drizzling at the end for sweetness and depth.
Sourdough Croutons:
- 3-4 slices sourdough bread – day-old bread works perfectly.
- 1 tbsp. extra virgin olive oil – coats croutons evenly for golden browning.
- Salt to taste – enhances flavor while toasting.
Note: Serves 2–4 generously
Variations
You can easily adjust this recipe to suit different dietary needs or flavor preferences:
- Dairy-free: Replace mozzarella and Parmigiano with a plant-based cheese.
- Gluten-free: Use gluten-free pasta and gluten-free bread for croutons.
- Extra flavor: Add roasted red peppers, artichoke hearts, or olives.
- Protein boost: Toss in grilled chicken or chickpeas for a heartier salad.
Cooking Time
This recipe is quick to whip up, perfect for a last-minute meal.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Large pot – to cook the pasta evenly.
- Skillet – for toasting croutons and sautéing garlic.
- Mixing bowl – to combine pasta, vegetables, and dressing.
- Chef’s knife – for chopping tomatoes and basil efficiently.
- Grater – to freshly grate Parmigiano Reggiano.
How to Make Cherry Tomato Bruschetta Pasta Salad
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and let it cool slightly before mixing it with the other ingredients. This prevents mushy pasta.
Prepare the Croutons
Tear sourdough slices into small pieces. Toast them in olive oil with a pinch of salt over medium-low heat until golden and crunchy. Set aside.
Marinate the Tomatoes
Sauté garlic in olive oil for 1–2 minutes until fragrant. Remove from heat and toss in cherry tomatoes, white wine vinegar, oregano, salt, and pepper. Let them sit for at least 30 minutes to absorb flavors.
Combine the Salad
In a large bowl, mix the pasta with marinated tomatoes (including their juices), mozzarella, basil, half the croutons, and Parmigiano. Toss gently to coat everything evenly.
Plate and Garnish
Serve in a wide bowl or platter. Drizzle with balsamic glaze, sprinkle the remaining croutons, and top with extra Parmigiano.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks make this salad even better:
- I always let the tomatoes marinate longer; it intensifies their flavor.
- Mix in croutons just before serving to keep them crispy.
- Taste and adjust seasoning before serving; sometimes a bit more vinegar brightens the dish.
- Fresh basil is a must – it elevates the aroma and freshness.
- For serving inspiration, this pasta salad pairs beautifully alongside hearty comfort dishes like best-lasagna-soup-recipe or creamy mains such as creamy-baked-tuscan-chicken-recipe to create a balanced and satisfying meal spread.
How to Serve Cherry Tomato Bruschetta Pasta Salad
I love presenting this salad in a shallow bowl so the vibrant colors pop. Garnish with a few whole basil leaves and a drizzle of balsamic glaze in a zigzag pattern. It pairs perfectly with grilled meats, seafood, or a simple green salad.
Nutritional Information
Here’s a rough estimate for one serving, based on 4 servings:
- Calories: 350–400 kcal – a light yet satisfying meal.
- Protein: 14g – mainly from mozzarella and Parmigiano.
- Carbohydrates: 45g – mostly from pasta and tomatoes.
- Fat: 15g – healthy fats from olive oil and cheese.
Make Ahead and Storage
Storing: Refrigerate the salad in an airtight container for up to 2 days. Keep croutons separate until ready to serve.
Freezing: Not recommended, as the mozzarella and fresh tomatoes may lose texture.
Reheating: Serve chilled or at room temperature; no need to heat.
Why You’ll Love This Recipe
This recipe has quickly become one of my favorites for several reasons:
- Easy to prepare – cooks in just 30 minutes with simple ingredients.
- Versatile – perfect as a side or main dish.
- Flavor-packed – fresh tomatoes, basil, and balsamic glaze create amazing layers.
- Customizable – easily adapted for dietary preferences or added protein.
- Colorful and visually appealing – a dish that looks as good as it tastes.
Cherry Tomato Bruschetta Pasta Salad Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and let it cool slightly before mixing it with the other ingredients. This prevents mushy pasta.
- Tear sourdough slices into small pieces. Toast them in olive oil with a pinch of salt over medium-low heat until golden and crunchy. Set aside.
- Sauté garlic in olive oil for 1–2 minutes until fragrant. Remove from heat and toss in cherry tomatoes, white wine vinegar, oregano, salt, and pepper. Let them sit for at least 30 minutes to absorb flavors.
- In a large bowl, mix the pasta with marinated tomatoes (including their juices), mozzarella, basil, half the croutons, and Parmigiano. Toss gently to coat everything evenly.
- Serve in a wide bowl or platter. Drizzle with balsamic glaze, sprinkle the remaining croutons, and top with extra Parmigiano.
Notes
- I always let the tomatoes marinate longer; it intensifies their flavor.
- Mix in croutons just before serving to keep them crispy.
- Taste and adjust seasoning before serving; sometimes a bit more vinegar brightens the dish.
- Fresh basil is a must – it elevates the aroma and freshness.