There is nothing quite like a fresh, vibrant pasta salad to brighten up your summer table, and this Cherry Tomato Bruschetta Pasta Salad Recipe is an absolute standout! It combines the juiciest cherry tomatoes with fragrant basil, creamy mozzarella, and al dente pasta, all tossed in a zesty garlic and white wine vinegar dressing. Every bite bursts with flavor and texture, making it a perfect crowd-pleaser for picnics, potlucks, or just a satisfying weeknight dinner. If you love the classic bruschetta flavors reimagined in a pasta salad, this recipe will quickly become one of your go-to dishes!
Ingredients You’ll Need
This Cherry Tomato Bruschetta Pasta Salad Recipe is built on simple, fresh ingredients that work together effortlessly. Each component brings its own splash of color, texture, and flavor to make the salad truly unforgettable.
- 8 ounces Mafalde corta or lasagnette pasta: These ruffled pasta shapes hold the dressing beautifully, but any preferred pasta works well.
- 3 tablespoons Extra virgin olive oil: Adds rich fruitiness and smoothness to bring everything together.
- 2 cloves Garlic cloves: Minced for that punch of aromatic depth; garlic powder can be a quick substitute.
- 1 pint Cherry tomatoes: Juicy and sweet, these little gems provide vibrant color and freshness; grape tomatoes work too.
- 2 tablespoons White wine vinegar: Brightens the dish with a subtle tang; lemon juice is a fantastic alternative.
- 1 teaspoon Oregano: Adds an earthy herbaceous note, with dried oregano as a handy swap.
- Salt & pepper to taste: Essential for balancing all the flavors perfectly.
- 8 ounces Mozzarella pearls: Creamy and mild, melting softly with each bite; feta or goat cheese can be used for a tangier twist.
- 1/4 cup Basil chiffonade: Fresh basil gives the salad its signature fragrant lift; parsley can be a great alternative.
- 1 cup Toasted sourdough croutons: Add satisfying crunch and rustic charm, whether homemade or store-bought.
- 1/4 cup Parmigiano Reggiano, grated: Nutty and sharp, it provides an umami boost; regular Parmesan is also perfect.
- Balsamic glaze to taste: A drizzle of sweet acidity that ties it all together; balsamic vinegar works for a lighter touch.
How to Make Cherry Tomato Bruschetta Pasta Salad Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta following package instructions until al dente. Drain well and toss with a tablespoon of olive oil to prevent sticking. Let it cool slightly while you prepare the other ingredients.
Step 2: Prepare the Cherry Tomatoes and Garlic
Halve or quarter the cherry tomatoes depending on their size to release their juices and brighten the salad. Mince the garlic finely so its flavor bursts through without overpowering the dish.
Step 3: Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, minced garlic, oregano, and salt and pepper. This dressing brings together the tang, richness, and herbal notes that make the salad so memorable.
Step 4: Assemble the Salad
In a large bowl, combine the cooked pasta, cherry tomatoes, and mozzarella pearls. Pour the dressing over the top and gently toss until everything is evenly coated with the vibrant mixture.
Step 5: Add Fresh Herbs and Crunch
Fold in the basil chiffonade for a fragrant burst and sprinkle the toasted sourdough croutons and Parmigiano Reggiano over the salad. Give it a light toss to distribute textures without crushing the delicate ingredients.
Step 6: Serve with Balsamic Glaze
Just before serving, drizzle balsamic glaze over the salad to add a sweet and acidic contrast that elevates the whole dish beautifully.
How to Serve Cherry Tomato Bruschetta Pasta Salad Recipe
Garnishes
Fresh basil leaves scattered on top brighten each serving and reinforce that unmistakable bruschetta flavor. A few extra mozzarella pearls or a sprinkle of cracked black pepper also make the dish pop visually and taste-wise.
Side Dishes
This pasta salad is versatile enough to shine beside grilled chicken, roasted vegetables, or even a light seafood dish like lemon garlic shrimp. It can easily stand alone as a hearty vegetarian meal or be part of a larger summer feast.
Creative Ways to Present
Serve the salad in a large wooden bowl for a rustic vibe, or portion it into individual mason jars for elegant, portable lunches. Adding sliced avocado or grilled peaches on top can introduce delightful new flavors and textures.
Make Ahead and Storage
Storing Leftovers
This Cherry Tomato Bruschetta Pasta Salad Recipe keeps well in an airtight container in the fridge for up to 3 days. Note that the croutons may soften over time, so adding fresh ones before serving is a great idea.
Freezing
Because of the fresh ingredients and delicate textures, freezing this pasta salad is not recommended. It’s best enjoyed fresh or within a few days of preparation.
Reheating
If you prefer to enjoy it slightly warmed, gently reheat a portion in the microwave for 20 to 30 seconds. However, this salad really shines cold or at room temperature, highlighting its fresh and vibrant qualities.
FAQs
Can I use other pasta types for this recipe?
Absolutely! While mafalde corta or lasagnette are ideal for holding the dressing, you can use penne, fusilli, or any pasta you have on hand. Just cook it al dente for the best texture.
Is this salad suitable for vegans?
The traditional recipe includes mozzarella and Parmigiano Reggiano, which are dairy products. You can make it vegan by substituting plant-based cheese alternatives and omitting cheese altogether if preferred.
How long does it take to prepare this salad?
This Cherry Tomato Bruschetta Pasta Salad Recipe takes about 25 minutes total—15 minutes to prep and 10 minutes to cook the pasta—making it a quick and refreshing dish.
Can I prepare this dish in advance for a party?
Yes! Prepare the components ahead of time, but it’s best to toss everything together just before serving to keep the croutons crunchy and the flavors fresh.
What if I don’t have fresh basil?
If basil isn’t available, fresh parsley is a wonderful substitute that still adds a lovely green freshness to the salad. Dried herbs won’t have the same impact, so fresh is best.
Final Thoughts
There is something truly special about this Cherry Tomato Bruschetta Pasta Salad Recipe that invites you to enjoy the brightness of summer with every bite. Its vibrant colors, wonderful textures, and layered flavors make it a dish that’s as delightful to eat as it is easy to prepare. I can’t wait for you to try this recipe and see how effortlessly it becomes a new favorite in your kitchen!
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Cherry Tomato Bruschetta Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 to 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cherry Tomato Bruschetta Pasta Salad is a vibrant and fresh dish perfect for summer feasts. Combining al dente pasta with juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a tangy dressing, it offers the classic flavors of bruschetta in a refreshing pasta salad form. Topped with crunchy toasted sourdough croutons and a sprinkle of Parmigiano Reggiano, this recipe is a delightful and easy-to-make dish ideal for potlucks, picnics, or light meals.
Ingredients
Pasta and Dressing
- 8 ounces Mafalde corta or lasagnette pasta (any preferred pasta shape can be substituted)
- 3 tablespoons Extra virgin olive oil (regular olive oil works fine too)
- 2 cloves Garlic cloves (minced garlic; garlic powder 1 tsp as alternative)
- 2 tablespoons White wine vinegar (lemon juice can be used as an alternative)
- 1 teaspoon Oregano (dried oregano is a good substitute)
- Salt and pepper to taste (adjust according to taste)
Salad Components
- 1 pint Cherry tomatoes (can be swapped with grape tomatoes)
- 8 ounces Mozzarella pearls (feta or goat cheese can be substituted)
- 1/4 cup Basil chiffonade (can be replaced with parsley)
- 1 cup Toasted sourdough croutons (store-bought croutons are also fine)
- 1/4 cup Parmigiano Reggiano, grated (regular Parmesan can be used)
- Balsamic glaze to taste (balsamic vinegar is a lighter option)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the mafalde corta or lasagnette pasta and cook according to the package instructions, typically about 8-10 minutes, until al dente. Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it down for the salad.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, minced garlic, white wine vinegar, oregano, salt, and pepper until well combined. This will create a flavorful vinaigrette for the pasta salad.
- Toss the Pasta with Dressing: Place the cooled pasta in a large mixing bowl. Pour the dressing over the pasta and toss gently to coat all pieces evenly, allowing the pasta to absorb the flavors.
- Add Tomatoes and Cheese: Halve the cherry tomatoes and add them to the pasta along with mozzarella pearls. Toss lightly to combine without breaking the cheese spheres.
- Incorporate Fresh Herbs: Add the basil chiffonade to the bowl and gently fold it into the mixture to distribute the fresh herb flavor throughout the salad.
- Add Crunch and Cheese: Just before serving, sprinkle toasted sourdough croutons and grated Parmigiano Reggiano over the salad. Toss lightly if desired to integrate the croutons without causing them to become soggy.
- Serve and Garnish: Drizzle balsamic glaze over each serving for a sweet and tangy finish. Serve immediately to enjoy the contrast of fresh ingredients and crunchy elements.
Notes
- Any pasta shape can be used if you prefer something other than mafalde corta or lasagnette.
- Garlic powder can be used as a quick substitute for fresh minced garlic.
- If you don’t have white wine vinegar, lemon juice works perfectly as a substitute.
- Feel free to swap mozzarella pearls for crumbled feta or goat cheese for a different flavor profile.
- Basil can be replaced with parsley if you prefer a milder herb.
- Store-bought croutons are a convenient alternative to homemade toasted sourdough croutons.
- For a lighter touch, drizzle balsamic vinegar instead of balsamic glaze.
- This salad is best served fresh to maintain the crunch of the croutons.
