Description
This Fresh Bruschetta Pasta Salad brings the classic flavors of the beloved Italian appetizer to a hearty, crowd-pleasing pasta dish. Juicy tomatoes, fragrant basil, and rich balsamic vinegar are tossed with tender pasta, soaking up every bit of savory goodness. Finished with salty Parmesan and a crunch of toasted pine nuts, this salad is perfect for summer picnics, potlucks, or a light and fresh dinner.
Ingredients
The Pasta Base
- 1 lb short pasta (penne, ziti, or fusilli)
- 4 cups ripe tomatoes, chopped (approx. 2 lbs) (keep all the juices!)
- 1/2 teaspoon kosher salt (for seasoning tomatoes)
- 2 teaspoons kosher salt (for pasta water)
The Balsamic Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
The Finish
- 3/4 cup fresh basil leaves, finely sliced (chiffonade)
- 1/2 cup Parmesan cheese, finely shredded
- 1/4 cup pine nuts, toasted (optional)
- Balsamic glaze, for drizzling (optional)
Instructions
Make Dressing
In a jar or small jug, whisk together the olive oil, balsamic vinegar, minced garlic, 3/4 teaspoon salt, and black pepper until emulsified.
Cook Pasta
Bring a large pot of water to a boil with 2 teaspoons of salt. Add the pasta and cook for the package time plus 2 minutes. Why? You want the pasta slightly soft (“overcooked”) so it stays tender when cool, rather than turning hard and chewy.
Drain
Drain well. Do not rinse. Return the hot pasta to the pot.
Flavor the Pasta
Shake the dressing well. Pour 2/3 of the dressing over the hot pasta. Stir well to coat. Set aside to cool for 15 minutes. The warm pores of the pasta will open up and absorb the dressing flavor deeply.
Marinate Tomatoes
While pasta cools, place the chopped tomatoes (and all their liquid!) into a bowl. Pour the remaining 1/3 dressing over the tomatoes and gently toss. Let sit for 10 minutes.
Combine
Liquids First: Pour the accumulated juices from the tomato bowl into the pasta first. Toss to disperse that flavor. Solids Second: Sprinkle the separate 1/2 teaspoon salt onto the tomatoes, give them a quick toss, then add the tomato solids to the pasta.
Herbs & Cheese
Add the sliced basil and shredded Parmesan. Gently toss everything together.
Serve
Transfer to a large serving bowl. Drizzle with balsamic glaze and sprinkle with toasted pine nuts if using.
Notes
Don’t Rinse: Never rinse the pasta for this salad. The starch on the warm pasta helps the dressing cling to it, and rinsing would wash away that flavor-absorbing potential.
Tomato “Gold”: When chopping tomatoes, save every drop of liquid. That “tomato water” mixes with the balsamic dressing to create a sauce that is far more flavorful than oil and vinegar alone.
Order Matters: We salt the tomatoes separately right at the end (Step 5) to prevent them from releasing too much water and turning mushy while marinating.
Make Ahead: This salad tastes even better after an hour. However, if making a day ahead, stir in the fresh basil and nuts just before serving to keep them bright and crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad / Side Dish
- Method: Stovetop / Assembly
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/8 of Recipe
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 5mg
Keywords: bruschetta pasta salad, tomato basil pasta, summer potluck recipes, cold pasta salad, vegetarian picnic food, balsamic vinaigrette, easy side dish