Description
At its heart, Bruschetta Pasta Salad is a twist on two beloved classics: Italian bruschetta and cold pasta salad. Traditional bruschetta consists of toasted bread topped with a garlicky tomato-basil mixture, while pasta salad is a versatile dish often served chilled with vegetables, dressings, and proteins.
Ingredients
Scale
- 3 cups cooked pasta (penne, bowtie, or rotini work well)
- 5 ripe tomatoes, diced
- 2 green onions, chopped
- 1 tbsp red onion, finely chopped
- 2 garlic cloves, minced
- 1 bunch fresh basil, chopped
- 1 tbsp olive oil
- 4 tsp balsamic vinegar
- ⅓ cup grated Parmesan cheese
- Salt and freshly ground pepper, to taste
Instructions
- Make the bruschetta mix: In a bowl, combine tomatoes, onions, garlic, basil, olive oil, balsamic vinegar, and Parmesan. Let it sit for 15–30 minutes to marinate.
- Cook the pasta: Boil until al dente, then rinse under cold water and drain well.
- Combine: Toss the pasta with the bruschetta mixture until evenly coated.
- Season & serve: Add salt and pepper to taste. Serve immediately or chill for up to an hour for deeper flavor.
Notes
For added flavor, drizzle with a touch of balsamic glaze before serving. You can also mix in grilled chicken or shrimp to turn it into a hearty main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Main Dish
- Method: Boil + Toss
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 280
- Sugar: 5g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: Low
Keywords: Tomato Basil Pasta Salad, Summer Pasta Salad