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Bruschetta Pasta Salad

Bruschetta salad-style tomato basil pasta tossed with garlic, balsamic, and mozzarella for a fresh, crowd-ready pasta salad. Cooked penne or bowtie is cooled quickly, then mixed with a marinated bruschetta topping for bright flavor in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 610
Ingredients Method Notes

Ingredients
  

Penne or bowtie pasta
  • 1 lb penne or bowtie pasta
Tomatoes and basil bruschetta topping
  • 4 large tomatoes, diced
  • 0.5 cup fresh basil, chopped
  • 4 cloves garlic, minced
  • 0.25 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 Salt and pepper to taste
Cheeses
  • 0.5 cup Parmesan cheese, grated
  • 8 oz fresh mozzarella, diced

Method
 

Cook and cool the pasta
  1. Cook the penne or bowtie pasta according to the package directions, using boiling water. Drain and rinse with cold water until no longer hot to keep the salad from getting soggy.
Marinate the bruschetta topping
  1. Combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper in a bowl. Let it marinate at room temperature for 15 minutes, stirring once so juices distribute.
Toss and chill
  1. Add the cooled pasta and diced mozzarella to the tomato mixture and toss to combine. Sprinkle Parmesan cheese over the top and toss again until evenly coated.
  2. Refrigerate for at least 1 hour to allow flavors to develop. Cover the bowl so the pasta stays fresh and doesn’t absorb fridge odors.
  3. Toss again before serving and adjust seasoning with more salt and pepper if needed. Serve chilled for the best texture and a crisp, bruschetta-like bite.

Notes

Pro tip: rinse the pasta with cold water right after draining so it cools fast and keeps a firm bite in the salad. Store covered in the refrigerator for up to 3 days; the flavors keep improving after chilling. Freezing is not recommended because the tomatoes and mozzarella can break down. For a lighter option, use part-skim mozzarella and reduce the olive oil slightly so the salad stays fresh without as much richness.