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Bruschetta Pasta Salad Recipe

4.7 from 51 reviews

A vibrant and fresh Bruschetta Pasta Salad combining al dente orecchiette pasta with juicy cherry tomatoes, fragrant garlic, and a tangy balsamic vinaigrette, garnished with fresh torn basil. Perfect for a light lunch or side dish with an Italian flair.

Ingredients

Scale

Pasta

  • 1 lb. orecchiette

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Add-ins and Garnish

  • 1 clove garlic, minced
  • 1 pint cherry tomatoes, preferably multi-colored, halved
  • 1/4 cup torn fresh basil

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta and set aside to cool slightly.
  2. Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season with kosher salt and freshly ground black pepper to taste.
  3. Toss the salad: In a large mixing bowl, combine the cooked pasta, minced garlic, and halved cherry tomatoes. Pour the prepared dressing over the salad and toss gently to combine all ingredients evenly.
  4. Garnish and serve: Sprinkle the torn fresh basil over the top of the pasta salad and give it one final gentle toss. Serve immediately or chill for later enjoyment.

Notes

  • For best flavor, use fresh, high-quality extra-virgin olive oil and ripe cherry tomatoes.
  • This salad can be served cold or at room temperature.
  • Feel free to add mozzarella balls or a sprinkle of grated Parmesan to enhance richness.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Make sure to salt the pasta water well for properly seasoned pasta.

Keywords: Bruschetta Pasta Salad, Orecchiette pasta, Cherry tomatoes, Basil, Italian pasta salad, Summer salad