Name: Bruschetta Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 500 g Spaghetti Pasta (or pasta of choice); 4 Vine Ripen Tomatoes (diced); 1/2 small Red Onion (diced); 2 tbsp Fresh Basil (chopped, plus more for garnish); 1 Clove Garlic (minced); 1/2 tsp Oregano; 1/4 tsp Fine Sea Salt (more or less to taste); 1/4 tsp Black Pepper; 3 tbsp Extra-Virgin Olive Oil (divided: 3 tbsp for bruschetta + 2 tbsp for pasta); Parmesan Cheese or Burrata, Crumbled Feta or Goat Cheese (as desired); 3 tbsp Balsamic Vinegar Glaze (as desired)

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Introduction

This Bruschetta Pasta Salad brings the fresh flavors of classic Italian bruschetta into a satisfying pasta dish. It’s bright, herbaceous, and perfect for a quick lunch or a light dinner that feels special.

A close-up view of a bowl of spaghetti with a topping of finely chopped red tomatoes, purple onions, and small green basil leaves scattered over the top. The spaghetti strands are light golden and appear slightly shiny with the seasoning, while the tomato mixture sits mainly on the right side, drizzled with dark balsamic glaze. Fresh basil leaves are mixed with the spaghetti and topping, adding a deep green color contrast. A metal fork rests in the left part of the bowl, gently mixing the spaghetti strands. The bowl is white, and the surface beneath it has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 vine ripened tomatoes, diced
1/2 small red onion, diced
2 tbsp fresh basil, chopped (plus more for garnish)
1 clove garlic, minced
1/2 tsp oregano
1/4 tsp fine sea salt (adjust to taste)
1/4 tsp black pepper
5 tbsp extra-virgin olive oil (divided)
Parmesan cheese, burrata, crumbled feta, or goat cheese (optional)
3 tbsp balsamic vinegar glaze (optional)
500 g spaghetti pasta (or pasta of choice)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions or until al dente.
Step 2: While the pasta cooks, prepare the bruschetta mixture. In a medium bowl, combine the diced tomatoes and red onion. Add chopped basil, minced garlic, oregano, salt, pepper, and 3 tablespoons of olive oil. Stir well and let it marinate for 10 to 15 minutes.
Step 3: Once the pasta is cooked, drain it and drizzle with the remaining 2 tablespoons of olive oil. Transfer pasta to a large, heatproof serving bowl or skillet.
Step 4: Add the bruschetta mixture to the pasta and toss gently until well combined. Taste and adjust seasoning if needed.
Step 5: Drizzle with balsamic glaze, if using. Garnish with extra fresh basil, your choice of cheese, and a sprinkle of black pepper. Serve immediately for best flavor.

Tips & Variations

Use any pasta shape you prefer; shorter shapes like penne or fusilli work great for holding the tomato mixture.
For a vegan version, skip the cheese and balsamic glaze or use a vegan alternative.
Letting the tomato mixture marinate longer helps deepen the flavors.
If you like a little heat, add a pinch of red chili flakes to the bruschetta mix.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 2 days. It’s best served fresh, but if needed, bring to room temperature before serving or enjoy chilled. Avoid reheating, since the fresh tomato topping is best preserved cold or at room temperature.

How to Serve

A close-up of a white bowl filled with spaghetti arranged in two loose nests with a light brown, slightly oily texture, topped with small fresh green basil leaves. On one side, a generous layer of bright red diced tomatoes mixed with finely chopped red onions and bits of green herbs covers part of the pasta. The entire dish is drizzled with a dark balsamic glaze, adding glossy spots across the colors. A silver fork is inserted in the spaghetti towards the left side. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are ideal for their texture and flavor in this recipe. If fresh aren’t available, use drained canned diced tomatoes but choose high-quality ones and reduce added salt since canned tomatoes are often salted.

What type of balsamic glaze should I use?

Balsamic glaze is a reduced and thickened balsamic vinegar with a sweet tang. You can find it pre-made in most grocery stores or make your own by simmering balsamic vinegar until it thickens. It adds a lovely balance to the fresh ingredients.