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Bruschetta Pasta Salad: The Ultimate Summer Side Dish

This refreshing pasta salad transforms classic Italian bruschetta flavors into a perfect warm-weather dish featuring juicy tomatoes, fragrant basil, creamy mozzarella, and tangy balsamic dressing. Ideal for potlucks and BBQs, it's a make-ahead recipe that delivers restaurant-quality flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 ounces fusilli or rotini pasta
  • 2 pints cherry tomatoes, halved
  • 8 ounces fresh mozzarella, cubed
  • 1/2 cup fresh basil, thinly sliced
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup toasted pine nuts

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. While pasta cooks, halve the cherry tomatoes, cube the mozzarella, thinly slice the basil, and finely dice the red onion. Mince the garlic cloves.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until well combined.
  4. Add the tomatoes, mozzarella, basil, red onion, and garlic to the pasta bowl. Pour the dressing over everything and toss gently to combine.
  5. Refrigerate for at least 30 minutes to allow flavors to meld. Stir well before serving and garnish with additional basil leaves if desired.

Notes

This salad tastes better the next day - prepare up to 24 hours in advance for peak flavor. Fusilli, rotini, or farfalle work best because their ridges hold dressing well. Fresh basil is essential for authentic flavor.