Mediterranean Bruschetta Pasta Salad
This Mediterranean Bruschetta Pasta Salad takes the classic flavors of bruschetta—juicy tomatoes, fresh basil, garlic, and Parmesan—and tosses them with pasta for a refreshing, flavorful dish. It’s simple to prepare, comes together quickly, and works perfectly as a side dish, light lunch, or potluck favorite. The orecchiette pasta holds onto the dressing and toppings beautifully, making every bite delicious.
Time:
Prep: 15 minutes
Cook (for pasta): 10 minutes
Chill: 20 minutes (optional, for best flavor)
Total: ~45 minutes
Ingredients
12 oz orecchiette pasta, cooked and cooled
3 Roma tomatoes, diced
¼ cup finely chopped red onion
½ cup shredded Parmesan cheese
½ cup mozzarella pearls
¼ cup fresh basil, chopped
½ tsp garlic powder
2 tbsp olive oil
1 tbsp white balsamic vinegar (or regular balsamic if preferred)
Salt and ground black pepper, to taste
Instructions
Cook the pasta:
Boil orecchiette pasta in salted water until al dente, about 9–10 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool.
Prepare the bruschetta mix:
In a large bowl, combine diced tomatoes, red onion, basil, olive oil, balsamic vinegar, garlic powder, salt, and black pepper. Toss gently to coat.
Assemble the salad:
Add the cooled pasta to the bowl with the tomato mixture. Stir to combine.
Fold in mozzarella pearls and Parmesan cheese. Adjust seasoning to taste.
Chill (optional):
For best flavor, cover and refrigerate for 20–30 minutes before serving to let the flavors meld.
Serve:
Garnish with extra basil and Parmesan before serving. Serve cold or at room temperature.
Tips
Salt the pasta water well: It’s the best way to season the pasta from the start.
Cool the pasta completely: Rinse under cold water and let it drain well so the salad doesn’t get watery.
Use ripe tomatoes: Roma or plum tomatoes work well since they’re firm and less watery, but any flavorful tomato will do.
Make ahead: The salad tastes even better after sitting in the fridge for a couple of hours as the flavors meld.
Dress lightly at first: Start with a little oil and vinegar, then add more if needed before serving.
Variations
Add protein: Toss in grilled chicken, shrimp, or chickpeas to turn it into a main dish.
Cheese swap: Use crumbled feta or goat cheese for a tangier Mediterranean flavor.
Extra veggies: Add diced cucumbers, roasted red peppers, or olives for more color and crunch.
Grain alternative: Substitute the pasta with farro, couscous, or quinoa for a lighter twist.
Balsamic glaze: Drizzle with a touch of balsamic reduction before serving for added sweetness and depth.
Q&A
Q: Can I make this pasta salad ahead of time?
Yes. It actually tastes better after a few hours in the fridge as the flavors blend. Just give it a light stir and add a drizzle of olive oil before serving.
Q: Can I use another pasta shape?
Definitely. Orecchiette works well because it holds the dressing, but penne, farfalle, or rotini are also great choices.
Q: How long will leftovers last?
Store covered in the fridge for up to 3 days. The tomatoes may release some liquid, so stir well before serving.
Q: Can I make this gluten-free?
Yes. Simply swap the pasta for your favorite gluten-free variety.
Q: What can I serve with it?
It pairs nicely with grilled meats, fish, or roasted vegetables. It also works as a light main with some crusty bread on the side.
Nutrition
(per serving, based on 6 servings)
Calories: ~310
Protein: 13g
Fat: 11g
Saturated Fat: 4g
Carbohydrates: 40g
Fiber: 3g
Sugar: 4g
Sodium: 300mg
(Approximate values; will vary with cheese amounts and pasta type.)
Conclusion
Mediterranean Bruschetta Pasta Salad is a bright, fresh, and satisfying dish that blends the flavors of classic bruschetta with the heartiness of pasta. It’s quick to prepare, easy to customize, and versatile enough to serve as a side dish, light main, or potluck favorite. With its balance of juicy tomatoes, fragrant basil, and creamy cheese, this pasta salad brings a taste of the Mediterranean to your table with minimal effort.