What is bruschetta pasta salad?

Bruschetta pasta salad is a chilled or room-temperature dish that combines the classic flavors of bruschetta—ripe tomatoes, garlic, basil, olive oil, and sometimes cheese—tossed with short pasta. It's a fresh, summery twist on the traditional tomato-basil topping, transforming it into a heartier, more substantial meal or side.

What to serve with a summer pasta salad?

You can pair bruschetta summer pasta salad with grilled meats like chicken or steak, seafood such as shrimp or salmon, or a simple green salad. Crusty bread, garlic toast, or grilled vegetables also complement it well. It’s a flexible addition to any picnic, potluck, or summer table.

How do you eat bruschetta?

Traditionally, bruschetta is enjoyed by topping grilled or toasted bread with a seasoned tomato mixture and eating it with your hands. In this pasta version, you enjoy the same flavors—tomato, garlic, basil, olive oil—combined with pasta and eaten by fork for a more filling experience.

Can you use bruschetta as pasta sauce?

Yes! Bruschetta mix can act as a fresh, uncooked pasta sauce. While it won’t be thick like marinara, its vibrant juices and olive oil create a light coating that pairs beautifully with pasta, especially in summer. Just toss it gently to preserve the freshness and texture.

Bruschetta Summer Pasta Salad: 6 Ingredients, Refreshing & Healthy Meal

Description

Bruschetta summer pasta salad bursts with tomato, basil & garlic—easy, vibrant, and perfect for warm days & gatherings.

Ingredients

- 1 pound short pasta (penne or ziti)
- 2 teaspoons salt (for pasta water)

For the Bruschetta Mix:

- - 2 pounds ripe tomatoes, chopped into ½-inch pieces (keep all juices)
  - ½ teaspoon salt
  - ¾ cup fresh basil leaves, finely sliced
  - ½ cup finely shredded parmesan cheese

For the Dressing:

- - ½ cup extra virgin olive oil
  - ¼ cup balsamic vinegar
  - 2 garlic cloves, finely minced
  - ¾ teaspoon salt
  - ¼ teaspoon black pepper

Optional Toppings:

- ¼ cup toasted pine nuts
- Balsamic glaze for drizzling

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Instructions

Make the Dressing:
Combine olive oil, balsamic vinegar, minced garlic, salt, and pepper in a jar. Shake well until fully blended, or whisk in a bowl.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until soft—about 2 minutes longer than package instructions suggest for al dente. Drain and return to the pot.
Flavor the Pasta:
Pour two-thirds of the dressing over the warm pasta. Stir to coat thoroughly. Set aside to cool for 15 minutes.
Prepare the Tomato Mix:
In a bowl, combine the chopped tomatoes and their juices with the remaining dressing. Toss gently and let sit for 10 minutes.
Combine and Finish:
Pour the tomato juices into the pasta and mix well. Sprinkle the salt over the tomatoes and toss gently again. Add tomatoes, basil, and parmesan to the pasta. Mix everything gently to combine.
Serve:
Transfer to a large serving bowl. Drizzle with balsamic glaze and sprinkle with pine nuts if desired. Serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta and Grain Salads
Method: Boiled
Cuisine: Wester