This bruschetta pasta salad is a summer favorite: juicy ripe tomatoes, bright basil, shaved Parmesan and a tangy-sweet balsamic dressing. Serve it right away or make it ahead—either way it’s perfect. Great for a barbecue, potluck or a simple weeknight dinner, this salad pairs with almost anything.
Pasta salad season is here!
Yes, another pasta salad — but trust me, you’ll want this one in regular rotation.
Tender short-cut pasta tossed in a balsamic dressing with halved cherry tomatoes, fresh basil and shaved Parmesan. It’s simple, fresh and full of summer flavor.
This is the ultimate summer meal in salad form. On hot days I often build whole dinners around tomatoes, basil and good cheese — and this pasta salad hits all the right notes.
The ingredients may seem humble, but the balsamic dressing is the star. It coats the pasta and tomatoes, gets a little syrupy from the sugar, and only improves if you let it rest for a bit. That makes it ideal for parties or for prepping lunches ahead of time.
Technically bruschetta refers to bread, but this version borrows the classic bruschetta flavors — tomatoes, garlic and basil — and turns them into a refreshing pasta salad with a fantastic balsamic dressing.
This has been made and loved around my kitchen for months. The flavors meld beautifully to create a bright, satisfying cold pasta salad that complements grilled mains or works as a main itself. Add grilled chicken or keep it vegetarian — either way it’s a crowd-pleaser.
How to make it
Pick a small-shaped pasta so the dressing clings to every piece — something like mafaldini or any short-cut pasta works great. The dressing benefits from a touch of granulated sugar: it helps the balsamic thicken and coat the pasta and tomatoes evenly, giving you that glossy, flavorful finish. I don’t recommend substituting honey or maple syrup here, as the texture and balance change.
The rest is straightforward: ripe tomatoes, diced white onion or shallot, lots of chiffonaded basil, shaved Parmesan and a garlicky balsamic dressing. There’s a good amount of garlic in the dressing so it mellows as it marinates; if you want more garlic bite, add a little extra minced garlic into the tomato mixture.
Toss everything well so the pasta, tomatoes and herbs are evenly coated, then serve.
You can serve this immediately or let it sit. For parties I recommend making it the day of so the basil stays bright, but if you’re prepping lunches it’s wonderful after a few hours in the fridge — the flavors deepen as it rests. If herbs wilt, refresh with a few extra basil leaves before serving.
Best ever!
Bruschetta Pasta Salad
Bruschetta Pasta Salad
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Ingredients
- 1 pound short-cut pasta (I used mafaldini)
- 1 ½ cups halved cherry or grape tomatoes
- ½ white onion, diced
- ½ cup chiffonade fresh basil
- ⅓ cup shaved Parmesan cheese
Balsamic dressing
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
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Cook the pasta in salted boiling water according to package directions.
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Combine the halved tomatoes with half the basil, the diced onion and 3 tablespoons of the dressing. Let this sit while the pasta cooks so the tomatoes can marinate.
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Drain the pasta and transfer to a large bowl. Toss with half of the dressing so every noodle is coated. Add the tomato and basil mixture and toss to distribute. Stir in the remaining basil and the shaved Parmesan, then add the rest of the dressing and toss again.
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Serve immediately or chill. The salad keeps well in the fridge and often tastes even better after a few hours, though the basil may soften—tuck in a few fresh leaves when serving if desired.
Balsamic dressing
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Whisk together the minced garlic, balsamic vinegar, sugar, Dijon mustard, oregano and a big pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is thickened and emulsified. The dressing can be made ahead and stored in the fridge—whisk or shake before using.
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Also — how cute are these noodles?