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Cherry Tomato Bruschetta Pasta Salad Recipe
Ben Carraoli

Cherry Tomato Bruschetta Pasta Salad Recipe

I have to admit, making this Cherry Tomato Bruschetta Pasta Salad 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.
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Total Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.