Italian Tomato Pasta Delight

This bruschetta pasta salad transforms the classic Italian appetizer into a refreshing main dish that's perfect for summer gatherings or a light dinner. The combination of juicy tomatoes, fragrant basil, and creamy mozzarella brings all the beloved bruschetta flavors to a satisfying pasta dish.

I first made this recipe for a neighborhood potluck last summer, and it disappeared faster than any other dish on the table. Since then, it has become my go-to contribution for outdoor gatherings because it holds up well in warm weather and tastes delicious at room temperature.

Ingredients

• 8 ounces pasta: provides the hearty base, choose short shapes like penne or rotini that catch the dressing in their ridges
• 1 cup cherry tomatoes: add juicy sweetness, look for firm vibrant tomatoes with no soft spots
• 1 cup fresh basil leaves: bring the signature bruschetta flavor, opt for bright green leaves with no wilting
• 1/2 cup red onion: contributes a gentle bite, soak in cold water for 5 minutes if you prefer milder flavor
• 1/2 cup fresh mozzarella balls: offer creamy richness, the small bocconcini variety works perfectly
• 1/4 cup extra virgin olive oil: creates the foundation of the dressing, choose a good quality oil for best flavor
• 3 tablespoons balsamic vinegar: adds tangy sweetness, look for a thicker aged variety if possible
• 1 teaspoon garlic powder: infuses garlic flavor throughout the salad, fresh minced garlic works too
• Salt and pepper to taste: enhances all the flavors, be generous with freshly ground pepper

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water, add a tablespoon of salt and bring to a rolling boil. Add pasta and cook until al dente following package directions usually 8 to 10 minutes. Drain immediately and rinse under cold water to stop cooking and prevent sticking. Shake off excess water and transfer to a large mixing bowl.

Prepare the Vegetables:

While pasta cooks, slice cherry tomatoes in half through the equator to expose the juicy seeds. Chop fresh basil into thin ribbons by stacking leaves, rolling them tightly, and slicing across. Dice red onion into small pieces about 1/4 inch in size. Cut mozzarella balls in half if using larger sizes.

Combine Ingredients:

Add all prepared vegetables and mozzarella to the cooled pasta. Toss gently with wooden spoons to distribute ingredients evenly without breaking the pasta or crushing the tomatoes.

Make the Dressing:

In a separate bowl, whisk together olive oil, balsamic vinegar, and garlic powder until fully combined. Season with approximately 1/2 teaspoon salt and 1/4 teaspoon black pepper or adjust to your taste preference.

Dress the Salad:

Pour the dressing over the pasta mixture while gently tossing to ensure every piece gets coated. Continue mixing for about 30 seconds to allow the flavors to begin melding together.

Taste and Adjust:

Sample a forkful with a bit of each ingredient. Add more salt, pepper, or vinegar as needed. Remember that flavors will develop further as the salad chills, so be careful not to overseason.

Chill:

Cover the bowl with plastic wrap and refrigerate for at least 15 minutes. This resting period allows the pasta to absorb the dressing and the flavors to harmonize.

Serve:

Remove from refrigerator, give a final gentle toss, and transfer to a serving bowl. Garnish with additional basil leaves if desired before bringing to the table.

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The balsamic vinegar is truly the secret weapon in this recipe. I discovered its importance when I once substituted red wine vinegar in a pinch. While still good, the dish lacked that distinctive sweet tang that makes bruschetta so irresistible. My family immediately noticed the difference and requested I stick to the original recipe moving forward.

Recipe FAQs

→ What type of pasta works best for this salad?

Short pasta shapes that can hold the dressing work best. Penne and rotini are ideal choices, but farfalle (bow ties), fusilli, or orecchiette are excellent alternatives. Whole wheat or gluten-free pasta varieties can be substituted based on dietary preferences.

→ Can I make this dish ahead of time?

Yes! This salad actually improves with a little time in the refrigerator. You can prepare it up to 24 hours in advance, though you might want to add the basil just before serving to keep it bright and fresh. If making well ahead, reserve a little dressing to refresh the salad just before serving.

→ How can I add protein to this dish?

Grilled chicken, Italian salami, cannellini beans, or chickpeas make excellent protein additions. For seafood lovers, grilled shrimp or flaked tuna complement the Mediterranean flavors beautifully. Simply fold in your protein of choice after tossing the salad with dressing.

→ Is there a way to make this dairy-free?

Absolutely! You can omit the mozzarella entirely for a lighter version, or substitute it with a dairy-free alternative like cubed avocado for creaminess. Some plant-based mozzarella alternatives also work well if you're looking to maintain that cheesy element.

→ What can I serve with this pasta salad?

This versatile dish works beautifully alongside grilled meats like chicken, steak or Italian sausages. It's also perfect with crusty garlic bread, a simple green salad, or as part of an antipasto spread. For a complete meal, pair it with grilled vegetables and a light soup.

→ How long will this pasta salad keep in the refrigerator?

When stored in an airtight container, this pasta salad will keep well for 3-4 days in the refrigerator. The flavors often deepen and improve after the first day. If the pasta seems to have absorbed too much dressing, simply drizzle with a little extra olive oil and balsamic before serving leftovers.