This Bruschetta Pasta Salad is a refreshing and flavorful dish that combines the classic taste of bruschetta with the heartiness of pasta. It's perfect for a light lunch, a side dish, or a potluck contribution.
Why You’ll Love This Recipe
I love how this salad brings together the fresh flavors of ripe tomatoes, fragrant basil, and garlic, all tossed with al dente pasta. The homemade sourdough breadcrumbs add a delightful crunch, making every bite satisfying. It's a versatile dish that's easy to prepare and sure to impress.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pasta: I use a short pasta like fusilli or penne for the best texture.
- Cherry tomatoes: Halved for a juicy burst of flavor.
- Fresh basil: Chopped finely to infuse the salad with its aromatic essence.
- Garlic: Minced to add a subtle kick.
- Olive oil: For drizzling and enhancing the flavors.
- Balsamic vinegar: Adds a tangy depth.
- Sourdough breadcrumbs: Toasted for that perfect crunch.
- Salt and pepper: To taste.
Directions
- Cook the pasta according to package instructions until al dente. Drain and let it cool.
- In a large bowl, combine the halved cherry tomatoes, chopped basil, and minced garlic.
- Drizzle olive oil and balsamic vinegar over the tomato mixture. Season with salt and pepper, then toss gently.
- Add the cooled pasta to the bowl and mix until well combined.
- Just before serving, sprinkle the toasted sourdough breadcrumbs on top for added texture.
Servings and Timing
This recipe yields approximately 4 servings. Preparation time is about 15 minutes, with an additional 10 minutes for cooking the pasta, totaling around 25 minutes from start to finish.
Variations
- Add protein: I sometimes include grilled chicken or chickpeas to make it more filling.
- Cheese lovers: A sprinkle of mozzarella or feta can add a creamy element.
- Gluten-free: Use gluten-free pasta and breadcrumbs to accommodate dietary needs.
- Herb variations: Try adding oregano or parsley for a different flavor profile.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. While this salad is best enjoyed cold, if I prefer it warm, I gently reheat it in a skillet over low heat, adding a
...little olive oil to refresh the flavors. However, I usually skip reheating to preserve the freshness of the tomatoes and basil.
FAQs
What kind of pasta works best for this salad?
I find that short pasta shapes like fusilli, penne, or farfalle work best because they hold the tomato and herb mixture well and provide a great bite.
Can I make this salad in advance?
Yes, I often prepare it a few hours ahead. I just wait to add the breadcrumbs until right before serving to keep them crisp.
Is this dish vegan?
It is naturally vegan as long as I stick to plant-based pasta and avoid adding cheese. The simple ingredients make it easy to adapt.
How can I make this gluten-free?
I use gluten-free pasta and swap the sourdough breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Can I use dried herbs instead of fresh?
I prefer fresh basil for the vibrant flavor, but in a pinch, I use about a third of the amount of dried basil. It’s not quite the same, but still delicious.
Conclusion
This Bruschetta Pasta Salad is one of those recipes I keep coming back to, especially during warmer months. It’s quick, bursting with flavor, and flexible enough to fit different diets or occasions. Whether I’m prepping a picnic basket or just need a fuss-free meal, this dish never disappoints.
Bruschetta Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish, Salad
- Method: Tossing, Boiling
- Cuisine: Italian-Inspired
- Diet: Vegan
Description
This Bruschetta Pasta Salad is a vibrant and easy-to-make dish that combines the fresh flavors of traditional bruschetta with hearty pasta. Perfect for summer gatherings, light lunches, or potluck sides, this bruschetta pasta salad recipe delivers bold, zesty flavor with minimal effort.
Ingredients
- 8 oz short pasta (fusilli, penne, or farfalle)
- 2 cups cherry tomatoes, halved
- ¼ cup fresh basil, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ cup sourdough breadcrumbs, toasted
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and cool.
- In a large bowl, combine cherry tomatoes, chopped basil, and garlic.
- Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss gently.
- Add the cooled pasta and mix until well combined.
- Sprinkle with toasted sourdough breadcrumbs just before serving.
Notes
- For added protein, include grilled chicken or chickpeas.
- For a creamy twist, add mozzarella or crumbled feta.
- Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- Fresh basil is best, but dried can be used in a pinch (use ⅓ the amount).
- Make ahead friendly—just add breadcrumbs last minute for crunch.
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