Bruschetta Pasta Salad Recipe
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.
- Author: Clara
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Pasta
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
- 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.
- 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.
- 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.
- 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