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Bruschetta Pasta Salad

Bruschetta salad with tomato, basil, garlic, and penne tossed into a bright Italian pasta salad. Chilled for an hour so the pasta absorbs the balsamic-tomato marinade while mozzarella stays creamy.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne or bowtie pasta Use dry pasta; rinse cold after draining so it doesn’t clump.
  • 4 tomatoes Large, diced into bite-size pieces.
  • 0.5 cup fresh basil Chopped; reserve a little for finishing if desired.
  • 4 garlic Minced fresh.
  • 0.25 cup olive oil Extra-virgin for best flavor.
  • 2 tbsp balsamic vinegar Adds tang; helps flavors meld in the fridge.
  • 0.5 cup Parmesan cheese Grated.
  • 8 oz fresh mozzarella Diced; add after the tomato mixture marinates.
  • Salt and pepper to taste Season in two places: in the marinade and at the end before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring a Dutch oven of salted water to a boil and cook penne or bowtie pasta according to package directions, then drain.
  2. Rinse the cooked pasta with cold water until chilled to stop cooking and prevent sticking.
Marinate the bruschetta topping
  1. Combine diced tomatoes, chopped fresh basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper in a bowl.
  2. Let the tomato mixture marinate for 15 minutes at cool room temperature, so the garlic and vinegar start softening the tomatoes.
Assemble and chill
  1. Add the drained pasta and diced fresh mozzarella to the tomato mixture and toss until coated.
  2. Sprinkle grated Parmesan cheese over the salad and toss again to distribute.
  3. Transfer to the refrigerator and refrigerate for at least 1 hour to allow flavors to develop.
Finish and serve
  1. Toss the chilled salad again before serving.
  2. Taste and adjust seasoning with more salt and pepper if needed, then serve cold.

Notes

Pro tip: rinse the pasta with cold water and chill the salad covered so the mozzarella stays tender and the pasta holds its shape. Refrigerate leftovers in an airtight container for 3–4 days; the salad can be frozen only if absolutely necessary (texture may soften). For a lighter option, use part-skim mozzarella or reduce olive oil slightly without changing the core method.