Serve this delicious bruschetta pasta salad at your next BBQ or summer party. It's the perfect light summer dish, topped with seasonal plum tomatoes, mozzarella cheese, basil, and a balsamic glaze.
Bruschetta Pasta Salad
I made this bruschetta pasta salad with summer tomatoes from the farmer's market and invited my friends and family to try it. Everyone loved it and said it was delicious! I served it with grilled chicken and it was the perfect meal for a quick dinner. For more pasta salad recipes, try my Italian Pasta Salad, Greek Pasta Salad, and Macaroni Salad.
Why You'll Love This Bruschetta Pasta Salad Recipe
You all know how much I love DeLallo pasta. I have been praising DeLallo for years and it is the only pasta I use in my home. I worked with DeLallo Foods to create this new pasta recipe and used their Mezzi Rigatoni Pasta which is smaller than the regular rigatoni.
Dell'Allo pasta comes from the birthplace of pasta, just south of Naples in the Campania region. It is produced in one of the oldest pastafisio (i.e. pasta factories) in Italy, dating back to 1795. If you have never tried it, buy a bag the next time you are in the store. I guarantee you won't regret it!
- Party-worthy: I tested this recipe on my nearest and dearest and it was a huge hit! Make it next time you are hosting a party or are asked to bring something to a party.
- Prepare in advance: Here are some tips on how to prepare your salad ahead of time so you can have it ready before your guests arrive.
- Dietary restrictions: This healthy pasta salad is suitable for a variety of diets, including vegetarian, gluten-free (if made with GF pasta), and Weight Watchers-friendly.
If you make this Italian Bruschetta Pasta Salad recipe, I'd love to see it. Tag me in a photo or video on Instagram, TikTok, or Facebook!
Things that you need
Bruschetta Pasta Salad Ingredients
Here are all the ingredients you need to make this summer pasta salad: Please refer to the recipe card below for exact ingredient measurements.
- Aromatic compounds: Shallots and garlic add rich, flavorful flavor to pasta salad and pair well with fresh tomatoes and basil.
- Pasta Salad Dressing: You can make a simple Italian vinaigrette with red wine vinegar, extra virgin olive oil, salt, and pepper.
- tomato: I used plum tomatoes for my bruschetta topping.
- Mozzarella: Cut a block of fresh mozzarella cheese into small pieces, or use perlini, which are the smallest (pearl-sized) pieces of mozzarella cheese.
- pasta: I always use DeLallo when I cook pasta. In this pasta salad recipe, I used Mezzi Rigatoni.
- basil: No bruschetta is complete without fresh basil.
- Balsamic Glaze: Drizzle balsamic glaze over the last dish before serving. You can make your own by boiling balsamic vinegar until it reduces by half, or you can buy it at the store. DeLallo's balsamic glaze is great!
How to Make Bruschetta Pasta Salad
To make a simple bruschetta pasta salad, simply boil the pasta and chop the ingredients. For detailed instructions, scroll down and see the recipe card.
- Pasta Recipes: Bring a large pot of salted water to a boil. Then add the pasta and cook until al dente.
- Pasta Salad Dressing: In a large bowl, combine the shallots, garlic, vinegar, oil, salt, and pepper and marinate for 5 to 10 minutes.
- Remaining ingredients: Stir in tomatoes, mozzarella cheese, and pasta, then add basil. Top with balsamic glaze.
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- tomato: Grapes or cherry tomatoes are also good.
- vinegar: Try substituting red wine vinegar for white wine or white balsamic vinegar.
- pasta: Use a pasta shape with holes or edges to hold the tomatoes. I used Mezzi Rigatoni Pasta here. Tortiglioni, orecchiette, or full-size rigatoni are also good choices.
- Gluten Free: Substitute gluten-free pasta.
- cheese: Any fresh mozzarella will do, but avoid pre-sliced ones. Bocconcini and chiliezine are other small-sized fresh mozzarella.
- Dairy-Free: Omit the cheese.
Served with Bruschetta Pasta Salad
This Italian pasta salad makes a great vegetarian main dish. You can also serve small portions as a side to grilled meats.
Meal preparation
This pasta dish is delicious when prepared a day ahead, but there are a few ways to store it for longer.
- If you combine the tomatoes and pasta too early, the tomato mixture will soak into the pasta too much, so the pasta should be cooked slightly less than al dente.
- Alternatively, you can make the bruschetta portion a day ahead and mix it with the pasta just before serving.
save
This bruschetta pasta salad will keep for about 3 days. Eat cold or at room temperature.
More Bruschetta Recipes You'll Love
Produce: 4 Servings
Serving Size: One A generous cup
- 1/4 cup shallot, Finely chopped
- 2 cloves garlic, Finely chopped
- 2 1/2 A large spoon Red wine vinegar, Dellalo
- One big spoon Extra Virgin Olive Oil, I love Dellalo
- Kosher salt, And black pepper, to taste
- 2 cup Plum tomato, Chopped
- 4 oz. Mozzarella, Chopped or perlini (about 1 cup)
- 2 cup Dell'Allo Mezzi Rigatoni Pasta, or bow tie, 8 oz dry
- 1/4 cup Fresh basil, Finely chopped
- One big spoon Balsamic Glaze, Dellalo
Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente according to package directions.
In a large bowl, combine the shallots, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let sit for 5 to 10 minutes.
Add the tomatoes, mozzarella cheese, and cooked pasta and mix. Add the basil and mix gently.
Top with balsamic glaze.
Final step:
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Alternatively, you can make the bruschetta the day before and mix it with the pasta just before serving.
clothing material: One A generous cup, calorie: 364 calorie, carbohydrate: 49 g, protein: 15.5 g, province: 11.5 g, Saturated fat: 5 g, cholesterol: 25 mg, salt: 165.5 mg, fiber: 3.5 g, sugar: 4.5 g
This post is sponsored by Dell'Allo. I only share brands that I love and use in my kitchen.
