Name: Bruschetta Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 Vine Ripened Tomatoes, diced; 1/2 small Red Onion, diced; 2 tbsp Fresh Basil, chopped (plus more for garnish); 1 Clove Garlic, minced; 1/2 tsp Oregano; 1/4 tsp Fine Sea Salt (more or less to taste); 1/4 tsp Black Pepper; 3 tbsp Extra-Virgin Olive Oil; 500 g Spaghetti Pasta (or pasta of choice); 2 tbsp Extra-Virgin Olive Oil; Parmesan Cheese, Burrata, Crumbled Feta, or Goat Cheese (optional); 3 tbsp Balsamic Vinegar Glaze (as desired); Fresh Basil Leaves (for garnish); Black Pepper (to taste)

Introduction

Bruschetta Pasta Salad is a fresh and flavorful twist on the classic Italian appetizer, combining juicy tomatoes, fragrant basil, and al dente pasta. This easy-to-make dish is perfect for warm weather and can be served as a light lunch or a vibrant side. The addition of balsamic glaze and optional cheese adds a delightful tang and creaminess.

The dish shows a white oval plate filled with thin yellow spaghetti noodles as the base layer, arranged loosely and spread across the plate. On top of the pasta, there is a thick layer of bright red diced tomatoes mixed with finely chopped onions and herbs, creating a fresh salsa texture. Scattered green basil leaves add a touch of color contrast and freshness, placed mainly on the tomato layer. The plate sits on a wooden board over a white marbled surface, with some blurred background elements of fabric and a pink flower in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 vine ripen tomatoes, diced

1/2 small red onion, diced

2 tbsp fresh basil, chopped, plus more for garnish

1 clove garlic, minced

1/2 tsp oregano

1/4 tsp fine sea salt, more or less to taste

1/4 tsp black pepper

5 tbsp extra-virgin olive oil, divided

Parmesan cheese, burrata, crumbled feta, or goat cheese (optional)

3 tbsp balsamic vinegar glaze (as desired)

500 g spaghetti pasta or pasta of choice

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

Step 2: While the pasta cooks, prepare the bruschetta. In a medium bowl, combine the diced tomatoes and red onion. Add the chopped basil, minced garlic, oregano, salt, pepper, and 3 tablespoons of olive oil. Stir well and set aside to marinate for 10 to 15 minutes.

Step 3: When the pasta is cooked, drain it and drizzle with the remaining 2 tablespoons of olive oil. Transfer the pasta to a large heatproof serving bowl or skillet.

Step 4: Add the bruschetta mixture to the pasta and toss everything together until well combined. Adjust seasoning to taste if needed.

Step 5: Drizzle the pasta salad with balsamic glaze. Garnish with extra basil, your choice of cheese if using, and a sprinkle of black pepper. Serve immediately for the best flavor and freshness.

Tips & Variations

Use heirloom tomatoes for a more colorful and flavorful bruschetta.

Add a handful of fresh arugula or baby spinach for added greens and texture.

For a vegan version, omit the cheese and use a balsamic glaze without added honey.

If you prefer, swap spaghetti for short pasta shapes like penne or fusilli to better hold the bruschetta mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the tomatoes and pasta may release extra liquid over time. When ready to eat, give it a gentle toss and add a fresh drizzle of olive oil and balsamic glaze to revive the flavors. Avoid reheating as this salad is served cold or at room temperature.

FAQs

Can I prepare this pasta salad in advance?

You can prepare the bruschetta mixture several hours ahead, but it’s best to toss with the pasta just before serving to keep the textures fresh and vibrant.

What can I use instead of balsamic glaze?

If you don’t have balsamic glaze, you can reduce balsamic vinegar by simmering it until thickened or simply drizzle with a little regular balsamic vinegar for a tangy touch.