Serve this delicious Bruschetta Pasta Salad at your next BBQ or summer party. It’s the perfect light summer dish loaded with in-season plum tomatoes, mozzarella, basil, and a drizzle of balsamic glaze.
Bruschetta Pasta Salad
I made this Bruschetta Pasta Salad with summer tomatoes from the farmer’s market and invited my friends and family over to try it. They all loved it and thought it was so good! I served it with grilled chicken, and it was a perfect meal for easy entertaining. For more pasta salad recipes, try my Italian Pasta Salad, Greek Pasta Salad, and Macaroni Salad.
Why You’ll Love This Bruschetta Pasta Salad Recipe
You all know my love for DeLallo pasta. I’ve been singing their praises for years, and it’s the only pasta I use in my house. I partnered with DeLallo Foods to create this new pasta recipe and used their Mezzi Rigatoni Pasta, which is smaller than regular rigatoni.
DeLallo pasta comes from the birthplace of pasta, a region just south of Naples in the Campania region. It is produced in one of the oldest pastaficios (i.e., pasta factory) in Italy, which dates back to 1795. If you’ve never tried it, pick up a bag next time you’re at the store. I promise you won’t regret it!
- Party Worthy: I’ve tested this dish on my nearest and dearest, and it was a hit! Make it the next time you host a party or are asked to bring something to one.
- Make Ahead: I give some tips below on how to prep this salad in advance so you can have it ready to go before your guests arrive.
- Dietary Restrictions: This healthy pasta salad is suitable for many different diets, including vegetarian, gluten-free (if made with GF pasta), and Weight Watchers-friendly.
If you make this Italian bruschetta pasta salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
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What You’ll Need
Bruschetta Pasta Salad Ingredients
Below is everything you need to make this summer pasta salad. See the recipe card below for the exact measurements.
- Aromatics: Shallot and garlic infuse the pasta salad with a rich, savory flavor that complements the fresh tomatoes and basil.
- Pasta Salad Dressing: Red wine vinegar, extra virgin olive oil, salt, and pepper create a simple Italian vinaigrette.
- Tomatoes: I used plum tomatoes for the bruschetta topping.
- Mozzarella: Chop a ball of fresh mozzarella into small pieces or use perlini, the smallest size of mozzarella (about the size of pearls).
- Pasta: When I cook pasta, I always use DeLallo. For this pasta salad recipe, I went with their Mezzi Rigatoni.
- Basil: No bruschetta is complete without fresh basil.
- Balsamic Glaze: Drizzle balsamic glaze over the final dish before serving. You can make your own by simmering balsamic vinegar until it’s reduced by half, or buy it from the store. DeLallo’s balsamic glaze is great!
How to Make Bruschetta Pasta Salad
To make this simple bruschetta pasta salad, just boil the pasta and chop the ingredients. Scroll down to the recipe card for the complete instructions.
- Cook Pasta: Bring a large pot of salted water to a boil. Then add the pasta and cook to al dente.
- Pasta Salad Dressing: Combine the shallot, garlic, vinegar, oil, salt, and pepper in a large bowl and let marinate for 5 to 10 minutes.
- Remaining Ingredients: Stir in the tomatoes, mozzarella, and pasta, followed by the basil. Top with balsamic glaze.
Variations
- Tomatoes: Grape or cherry tomatoes would also work.
- Vinegar: Swap red wine vinegar with white wine or white balsamic vinegar.
- Pasta: Use any pasta shape with a hole or nook to catch the tomatoes. I used Mezzi Rigatoni Pasta here. Tortiglioni, orecchiette, or full-size rigatoni are other good options.
- Gluten-Free: Substitute gluten-free pasta.
- Cheese: Any fresh mozzarella will work, but avoid pre-shredded. Bocconcini and ciliegine are other small sizes of fresh mozzarella.
- Dairy-Free: Omit the cheese.
What to Serve with Bruschetta Pasta Salad
This Italian pasta salad makes a fantastic vegetarian main dish. You can also serve smaller portions as a side with grilled meat.
Meal Prep
This pasta dish is great prepared a day in advance, but there are a couple of ways to make it last.
- Cook the pasta even less than al dente, as the tomato mixture will saturate it too much if the tomatoes and pasta are combined early.
- Alternatively, you can make the bruschetta part a day in advance and mix it with the pasta before serving.
Storage
This bruschetta pasta salad will last for about 3 days. Eat it cold or at room temperature.
More Bruschetta Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 generous cup
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 1/2 tablespoons red wine vinegar, DeLallo
- 1 tablespoon extra virgin olive oil, I love DeLallo
- Kosher salt, and black pepper, to taste
- 2 cups plum tomatoes, chopped
- 4 ounces mozzarella, chopped or perlini (about 1 cup)
- 2 cups DeLallo Mezzi Rigatoni Pasta, or bowties, 8 oz dry
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon Balsamic glaze, DeLallo
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Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions to al dente.
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In a large bowl, combine shallot, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt & 1/8 teaspoon fresh cracked black pepper. Let sit for 5-10 minutes to marinate.
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Add tomato, mozzarella & cooked pasta; mix to combine. Add basil & gently mix.
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Top with balsamic glaze.
Last Step:
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Alternatively, just the bruschetta aspect can be made up to a day in advance and  then mixed with the pasta before serving.
Serving: 1 generous cup, Calories: 364 kcal, Carbohydrates: 49 g, Protein: 15.5 g, Fat: 11.5 g, Saturated Fat: 5 g, Cholesterol: 25 mg, Sodium: 165.5 mg, Fiber: 3.5 g, Sugar: 4.5 g
This post is sponsored by Delallo. I only share brands I love and use in my kitchen.
