Print

Italian Bruschetta Pasta Salad

A close-up of a white bowl filled with Italian Bruschetta Pasta Salad featuring rotini pasta, diced tomatoes, and fresh basil.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe combines fresh bruschetta toppings with cooked pasta for a flavorful, easy-to-make cold salad perfect for gatherings.

Ingredients

Scale
  • 1 pound rotini or farfalle pasta
  • 4 large ripe tomatoes, diced
  • 1 cup fresh basil leaves, chopped
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
  2. In a large bowl, combine the diced tomatoes, chopped basil, and minced garlic.
  3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
  4. Pour the dressing over the cooled pasta. Toss gently to coat all the pasta pieces.
  5. Add the tomato and basil mixture to the pasta. Toss again until everything is evenly combined.
  6. If using, stir in the grated Parmesan cheese.
  7. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a richer flavor, you can substitute the balsamic vinegar with a balsamic glaze during the final toss.
  • If you prepare this salad more than four hours in advance, reserve half of the basil and add it just before serving to keep it bright green.
  • Use high-quality olive oil; its flavor is central to this dish.

Nutrition

Find it online: https://delishdiarist.com/italian-bruschetta-pasta-salad-recipe/