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Bruschetta Pasta Salad

Bruschetta pasta salad with tender penne tossed in fresh tomato, basil, garlic, and a tangy balsamic marinade. Chilled for at least 1 hour so the flavors meld, then finished with mozzarella and Parmesan for a rustic Italian appetizer-style salad.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

penne or bowtie pasta
  • 1 lb penne or bowtie pasta
tomatoes
  • 4 tomatoes large, diced
fresh basil
  • 0.5 cup fresh basil chopped
garlic
  • 4 garlic cloves, minced
olive oil
  • 0.25 cup olive oil
balsamic vinegar
  • 2 tbsp balsamic vinegar
Parmesan cheese
  • 0.5 cup Parmesan cheese grated (or to taste)
fresh mozzarella
  • 8 oz fresh mozzarella diced
salt and pepper
  • 1 salt and pepper to taste

Method
 

Cook and cool the pasta
  1. Cook penne or bowtie pasta according to package directions until tender. Drain and rinse with cold water to stop cooking and keep the pasta from clumping.
Marinate the bruschetta topping
  1. In a bowl, combine diced tomatoes, chopped fresh basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Let it marinate for 15 minutes so the tomatoes become juicy and flavorful.
Toss and chill
  1. Add the cooled pasta and diced fresh mozzarella to the tomato mixture and toss until evenly coated. Sprinkle with grated Parmesan cheese and mix again.
  2. Refrigerate the pasta salad for at least 1 hour to allow flavors to develop. Chill until set and extra cold for the best texture.
Finish and serve
  1. Toss again before serving and adjust seasoning with additional salt and pepper if needed. Serve cold for a fresh bruschetta-style salad.

Notes

Pro tip: rinse the pasta well with cold water and then toss while the tomato mixture is still well-marinaded to keep the salad vibrant and not watery. Refrigerate in a sealed container for up to 3 days; the mozzarella may soften slightly. Freezing is not recommended because the tomatoes and mozzarella change texture. For a dairy-light option, use reduced-fat mozzarella and a lighter Parmesan amount to cut calories while keeping the same bruschetta flavor profile.