Name: Bruschetta Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb. orecchiette; 1/4 cup extra-virgin olive oil; 1 tbsp. balsamic vinegar; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 clove garlic, minced; 1 pint cherry tomatoes, preferably multi-colored, halved; 1/4 cup torn fresh basil

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Introduction

This Bruschetta Pasta Salad combines the fresh flavors of traditional bruschetta with hearty pasta for a vibrant, easy-to-make dish. Perfect for warm-weather gatherings or as a light lunch, it bursts with tomatoes, basil, and a tangy balsamic dressing.

In a white bowl, there is a pasta dish made of light beige round orecchiette pasta mixed with halved red and yellow cherry tomatoes, and green basil leaves scattered throughout. The pasta and vegetables have a light coating of olive oil, sprinkled with black pepper and small bits of garlic, giving the dish a glossy and fresh look. A silver spoon is resting inside the bowl on the right side. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. orecchiette
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pint cherry tomatoes, preferably multi-colored, halved
1/4 cup torn basil, for garnish

Instructions

Step 1: In a large pot of salted boiling water, cook the orecchiette according to package directions until al dente. Drain the pasta and set it aside to cool slightly.
Step 2: In a small bowl, whisk together the olive oil and balsamic vinegar. Season the dressing with kosher salt and freshly ground black pepper to taste.
Step 3: Transfer the cooked pasta to a large bowl. Add the minced garlic and halved cherry tomatoes, then toss everything with the dressing until well combined.
Step 4: Garnish the pasta salad with the torn basil leaves just before serving for a fresh, aromatic finish.

Tips & Variations

For added protein, toss in some diced mozzarella or cooked, sliced chicken.
Use different shaped pasta if orecchiette isn’t available; penne or fusilli work well.
Let the salad rest for 15 minutes at room temperature to allow flavors to meld before serving.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. If the salad seems dry after storing, stir in a little extra olive oil before serving.

How to Serve

A white plate holds a serving of orecchiette pasta mixed with halved red and yellow cherry tomatoes. The pasta pieces are pale beige with a slightly glossy texture, scattered evenly throughout the dish. Small green basil leaves are sprinkled on top, adding a fresh touch. A black fork rests on the edge of the plate, with a few pasta pieces and a halved tomato speared on it. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Keep it refrigerated and add the fresh basil right before serving to maintain its bright flavor.

What can I substitute for balsamic vinegar?

If you don’t have balsamic vinegar, red wine vinegar is a good alternative, offering a similar acidity with a slightly different flavor profile.