Pin
Bruschetta Pasta Salad brings together all the bright flavors of summer in a single dish you can throw together in twenty minutes. It is my absolute go to when cherry tomatoes are at their juiciest and basil is bursting from the garden. This is the kind of dinner you crave on long hot days, whether you want something light for a picnic or a fresh twist for a weeknight meal.
My family always asks for seconds whenever I make this for summer lunches. The combination of garlic and lemon reminds me of long afternoons with friends gathered around the kitchen island. Once you try it the colors alone make it a table favorite.
Ingredients
- Whole wheat pasta shells or orecchiette: Choose varieties that are similar in size to cherry tomatoes for easy bites and satisfying texture
- Cherry tomatoes: Pick sweet and juicy varieties sun gold or black cherry tomatoes are perfect Make sure they are firm and ripe for bursting flavor
- Fresh basil: Thinly sliced or torn Adds aromatic freshness and classic bruschetta taste Use bright green leaves without dark spots
- Garlic: Grated into a paste for that classic bruschetta zing Use a microplane for the gentlest flavor and even distribution
- Lemons: Provide a fresh tang in the dressing and balance the garlic Always choose firm lemons that feel heavy for extra juice
- Extra virgin olive oil: Gives the salad a Mediterranean richness Use a quality oil you enjoy tasting on its own
Step by Step Instructions
- Prepare the Tomato Mixture:
- Slice the cherry tomatoes in half and place in a large bowl. Add grated garlic olive oil and juice from two lemons. If you want more brightness zest one lemon. Sprinkle with a pinch of sea salt. Mix well so the tomatoes soften and release their juices. Let this sit at room temperature while you cook the pasta so flavors meld.
- Boil the Pasta:
- Fill a big pot with water and bring to a rolling boil. Add a generous amount of coarse salt so the water tastes like the sea. Add the pasta shells and stir. Cook until al dente following the time on the package. Drain in a colander and immediately rinse under cold water to stop the cooking and cool the pasta.
- Combine Pasta and Bruschetta:
- Drain pasta thoroughly so the salad stays light not watery. Add to the bowl with the marinated tomatoes and all their juices. Toss everything gently but thoroughly so each shell is coated with the dressing and tomato bits.
- Add Basil and Adjust:
- Stir in the fresh basil. Taste and adjust seasoning with more lemon more olive oil or a pinch of sea salt if needed. For a bit of background heat sprinkle in red chili flakes just before serving.
Pin
My favorite part is how the garlic melts into the tomato juices giving every bite a zesty kick without bitterness. I always think of my grandmother’s garden whenever I tear the basil fresh from the bunch and stir it in.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The salad actually picks up more flavor as it sits so do not hesitate to make it ahead. If you find the pasta has absorbed too much dressing stir in a splash of olive oil and lemon juice before serving. Best enjoyed chilled or at room temperature so the basil and tomatoes stay vibrant.
Ingredient Substitutions
Feel free to use other pasta shapes like campanelle penne rigate or calamarata just aim for something with crevices to catch the juices. If cherry tomatoes are out of season use large juicy heirlooms diced small. Not a fan of raw garlic Start with fewer cloves or use roasted garlic for milder flavor. No fresh basil Use a little flat leaf parsley.
Serving Suggestions
It makes a lovely lunch on its own but you can pair it with grilled chicken or tofu for extra protein. For a dinner party it works perfectly as a side with fish baked meats or as part of an antipasto spread. Scatter with little mozzarella balls or avocado chunks for extra richness.
Pin
Bruschetta Pasta Salad Across Cultures
This salad takes inspiration from classic Italian bruschetta tomatoes on toasted bread reimagined with pasta instead of bread. The generous use of olive oil garlic and lemon mirrors Mediterranean traditions where fresh produce is celebrated and kept simple. It is a real crowd pleaser at both Italian feasts and summer picnics anywhere.
Recipe FAQs
- → How can I prevent the pasta from sticking together after cooking?
Rinse the cooked pasta under cold water immediately after draining to stop the cooking process and prevent sticking. Tossing the pasta with a little olive oil also helps keep the shells separate.
- → Can I use a different type of tomato?
Yes, any sweet and juicy tomato works well. Heirloom varieties are especially good for their flavor and abundant juices, though cherry tomatoes are ideal for their size and sweetness.
- → Is it okay to prepare this salad ahead of time?
This salad can be made a few hours ahead and refrigerated. For the best flavor and texture, let it come to room temperature before serving and give it a gentle toss.
- → How do I adjust the garlic flavor?
Start with fewer cloves and add more as desired. Grated garlic blends more smoothly, but you can finely mince if preferred. If sensitive, reduce the amount or use roasted garlic for a milder taste.
- → What pasta shapes work best?
Shells or orecchiette complement cherry tomatoes well, but penne rigate, campanelle, or even small bows are also great. Choose shapes that catch the dressing and tomatoes.