Serve this delicious Bruschetta Pasta Salad at your next BBQ or summer party. That’s it a perfect light summer dish loaded with seasonal plum tomatoes, mozzarella, basil and a drizzle of balsamic glaze.
Bruschetta macaroni salad
I made this Summer Tomato Bruschetta Pasta Salad from the farmers market and invited my friends and family to try it. Everyone loved it and thought it was so good! I submitted with grilled chickenand it was a perfect dish for easy entertaining. For more pasta salad recipes, try mine Italian pasta salad, Greek pasta saladand Pasta salad.
Why you’ll love this Bruschetta Pasta Salad recipe
You all know my love for DeLallo pasta. I’ve raved about them for years and it’s the only pasta I use in my house. I partnered with DeLallo Foods to create this new pasta recipe and used theirs Pasta Mezzi Rigatoniwhich is smaller than regular rigatoni.
DeLallo pasta comes from the birthplace of pasta, a region south of Naples in the Campania region. It’s made in one of the oldest pastaficios (ie pasta factories) in Italy, dating back to 1795. If you’ve never tried it, pick up a bag next time you’re at the store. I promise you won’t regret it!
- Party Worthy: I tried this dish on my closest person and it was a hit! Do it the next time you host a party or are asked to bring something to someone.
- Go ahead: Below are some tips on how to make this salad ahead of time so you can have it ready before your guests arrive.
- Dietary restrictions: This healthy pasta salad is suitable for many different diets, including vegetarian, gluten free (if made with GF pasta), and Suitable for weight watchers.
If you make this Italian Bruschetta Pasta Salad recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!
What will you need?
Ingredients for Bruschetta Pasta Salad
Below is everything you need to make this summer pasta salad. See recipe card below for exact measurements.
- Scents: The shallots and garlic give the pasta salad a rich, spicy flavor that complements the fresh tomatoes and basil.
- Pasta Salad Dressing: Red wine vinegar, extra virgin olive oilsalt and pepper create a simple Italian vinaigrette.
- tomatoes: I used plum tomatoes for the bruschetta topping.
- Mozzarella: Cut a ball of fresh mozzarella into small pieces or use pearls, the smallest size of mozzarella (about the size of pearls).
- pasta: When I cook pasta, I always use De Lalo. For this pasta salad recipe, I chose theirs Half a Rigatoni.
- basil: No bruschetta is complete without fresh basil.
- Balsamic glaze: Drizzle the balsamic glaze over the final dish before serving. You can make your own by boiling balsamic vinegar until it’s reduced by half, or buy it from the store. DeLallo’s Balsamic Glaze it’s great!
How to make a salad with Bruschetta pasta
To make this simple bruschetta salad, simply boil the pasta and chop the ingredients. Scroll down to the recipe card for full instructions.
- Cook pasta: Bring a large pot of salted water to the boil. Then add the pasta and cook until al dente.
- Pasta Salad Dressing: Combine the shallots, garlic, vinegar, oil, salt, and pepper in a large bowl and let marinate for 5 to 10 minutes.
- Other ingredients: Stir in the tomatoes, mozzarella and pasta, followed by the basil. Top with balsamic glaze.
Variations
- tomatoes: Grape or cherry tomatoes would also work.
- Vinegar: Replace the red wine vinegar with white wine or white balsamic vinegar.
- pasta: Use any pasta shape with a hole or corner to catch the tomatoes. i used Pasta Mezzi Rigatoni here Tortillons, Orecchietteor full size rigatoni there are other good options.
- Gluten free: Substitute for gluten-free pasta.
- cheese: Any fresh mozzarella will do, but avoid pre-shredded. Bocconcini and ciliegine are other small sizes of fresh mozzarella.
- Dairy Free: Skip the cheese.
What to serve with Bruschetta pasta salad
This Italian pasta salad makes fantastic vegetarian main course. You can also serve smaller portions such as country with grilled meat.
Food preparation
This pasta dish is superbly prepared day in advancebut there are several ways to make it last.
- Cook the pasta even less than al dente, as the tomato mixture will saturate it too much if the tomatoes and pasta are combined early.
- Alternatively, you can make some of the bruschetta a day in advance and mix it with the pasta before serving.
Storage
This bruschetta pasta salad will keep for about 3 days. Eat it cold or at room temperature.
More bruschetta recipes you’ll love
Production: 4 portions
Serving Size: 1 a generous cup
- 1/4 cup shallot, finely chopped
- 2 clove garlic, finely chopped
- 2 1/2 tablespoons red wine vinegar, De Lalo
- 1 tablespoon extra virgin olive oil, I love DeLallo
- Kosher salt, and black pepper to taste
- 2 cups plum tomatoes, sliced
- 4 ounces mozzarella, chopped or pearled (about 1 cup)
- 2 cups DeLallo Mezzi Rigatoni Pasta, or bow ties, 8 ounces dry
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon Balsamic glaze, De Lalo
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Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions until al dente.
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In a large bowl, combine shallots, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly cracked pepper. Let sit for 5-10 minutes to marinate.
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Add tomato, mozzarella and cooked pasta; mix to combine. Add basil and mix gently.
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Top with balsamic glaze.
Last step:
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Alternatively, just the bruschetta aspect can be prepared up to a day in advance and then mixed with the pasta before serving.
Serving: 1 a generous cup, Calories: 364 kcal, Carbohydrates: 49 g, Protein: 15.5 g, fats: 11.5 g, Saturated Fats: 5 g, Cholesterol: 25 mg, sodium: 165.5 mg, Fibers: 3.5 g, sugar: 4.5 g
This post is sponsored by Delallo. I only share brands that I love and use in my kitchen.
