Mains | Pasta | Salads | Side Dish

Bruschetta Pasta Salad

There’s something about a really simple pasta salad that always hits, and this one leans all the way into that fresh, minimal vibe. This Bruschetta Pasta Salad is built around juicy tomatoes that get a quick marinade with garlic, balsamic, and olive oil while the pasta cooks, so by the time everything comes together, the flavour is already there.

The best part is that the marinade basically becomes the vinaigrette—you just toss everything together and finish it with an extra drizzle of olive oil to bring it all together. No separate dressing, no extra steps.

Finished with plenty of basil and shaved parmesan, it feels light, bright, and just a little elevated, without asking much of you at all. It’s the kind of pasta salad that works for everything: quick lunches, easy dinners, or bringing something solid to a BBQ (especially when tomatoes are at their best).

If you’re looking for more pasta salad inspiration:

Why You’ll Love this Recipe:

Fresh, bright flavour: The marinated tomatoes, garlic, and balsamic vinaigrette make every bite taste so vibrant.
Minimal + simple: Just a handful of ingredients come together in a way that feels greater than the sum of its parts.
Quick + easy: It comes together in about 15 minutes with barely any prep.
Perfect for meal prep: Holds up well in the fridge, and the flavours get even better as it sits.
Great for entertaining: Easy to double and always a crowd-pleaser for BBQs, picnics, or dinners with friends.

Prep for Bruschetta Pasta Salad:

Rinse and dice the tomatoes, removing the seeds.
Peel and finely mince the shallot.
Rinse and tear/roughly chop the fresh basil.
Shave the parmesan cheese (I like doing this with a vegetable peeler).
Gather all of the ingredients for the tomato marinade/vinaigrette.

How to Make Bruschetta Pasta Salad:

Step One:

Bring a large pot of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Drain and rinse with cold water to stop the cooking. Add to a large bowl and toss with a small drizzle of olive oil to prevent sticking.

Step Two:

While the pasta is boiling, add the diced tomatoes, minced shallot, and all of the vinaigrette ingredients to a bowl to let marinade.

Step Three: Assemble

Add the bruschetta mixture, torn basil, and shaved Parmesan to the large bowl of pasta.

Step Four:

Mix to combine and add more olive oil as needed. Season to taste with more salt and freshly cracked black pepper.

Substitutions for Bruschetta Pasta Salad:

Pasta: I love mini farfalle for this recipe, but any small, short pasta shape will work!

Tomatoes: Diced Roma/plum tomatoes give you that classic bruschetta feel, but halved cherry or grape tomatoes work just as well.

Shallot: Swap for about ¼ of a small white or red onion if needed.

Vinegar: I don’t recommend skipping the balsamic since it adds a lot of depth and flavour, but the red wine vinegar can be swapped for white wine or champagne vinegar.

Parmesan: I love the texture of shaved parmesan here, but finely grated works too. You can also use fresh mozzarella or burrata for a softer, creamier option.

Oregano: If you don’t have dried oregano, Italian seasoning is an easy 1:1 swap.

How to Store Bruschetta Pasta Salad:

Store the pasta salad in an airtight container in the fridge for up to 4 days.

I like prepping into small containers to grab for quick lunches. Right before eating the leftovers, I like to mix in a drizzle of olive oil to freshen it up!

This one is going to be on repeat all tomato-season long. Tag me on social if you try it out, @britacooks! xx

@britacooks

Mains | Pasta | Salads | Side Dish