Bruschetta pasta salad
- Preparation 25 min
- Cooking 5 min
- Servings 6 à 8
- Freezing I do not suggest
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Bruschetta Pasta Salad: An Easy, Flavor-Packed Italian Pasta Salad Recipe!
If you’re looking for a delicious twist on your go-to pasta salad recipe, this Bruschetta Pasta Salad is exactly what you need! Think al dente farfalle (you can also use pasta salad macaroni), juicy multicolored cherry tomatoes, fresh basil, creamy bocconcini (one of the best cheese for pasta salad options!), and homemade crispy croutons tossed in a perfectly seasoned vinaigrette.
This fresh and vibrant pasta salad Italian style is perfect for quick lunches, BBQ parties, picnics, or as a crowd-pleasing side. It’s easy to make ahead, travels well, and tastes even better after chilling—ideal for hassle-free entertaining.
In short, this is the ultimate recipe to level up your pasta salad and impress family and friends every single time! 🍅🥖🌿
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🍝 Cook your pasta al dente (it’s non-negotiable!)
A great pasta salad always starts with pasta cooked just al dente. It stays firm and tasty, even after chilling in the fridge.
🍅 Use the freshest tomatoes possible
For the best flavor, choose ripe, colorful cherry tomatoes—they make all the difference in your salad.
🌿 Be generous with fresh basil
Don’t hold back on freshly chopped basil; it adds intense flavor and makes your pasta salad refreshingly fragrant.
🧀 Drain the bocconcini well
Small mozzarella balls often contain lots of water. Drain them thoroughly to avoid a watery salad.
🥖 Make homemade croutons
A Bruschetta Pasta Salad isn’t complete without golden, crispy homemade croutons. Cook until crunchy on the outside yet slightly soft inside for the perfect texture.
🥗 Let it rest before serving
This pasta salad tastes even better after chilling for at least 15–30 minutes, allowing flavors to meld beautifully.
🥄 Season right before serving
Add your croutons last minute and adjust salt and pepper just before serving to maintain maximum freshness and crunch.
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For the Pasta Salad
- 1 lb (454 g) farfalle pasta, cooked al dente, rinsed under cold water and drained well
- 1½ lbs (680 g) multicolored cherry tomatoes, halved
- 18 cocktail-sized bocconcini (about 7 oz / 200 g), halved
- 1 small shallot, finely chopped
- 4 garlic cloves, finely minced
- 30 fresh basil leaves, chopped
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- 2–3 tbsp olive oil
- 2 tbsp red wine vinegar (or more to taste)
- Salt and freshly ground black pepper, to taste
For the Homemade Croutons
- 3 thick slices sourdough bread (about 2 cups diced)
- Generous drizzle olive oil
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
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Preparation
1. Prepare the Pasta Salad
- In a large bowl, combine the cooled farfalle pasta, cherry tomatoes, bocconcini, chopped shallot, minced garlic, chopped basil, Italian seasoning, dried oregano, olive oil, and red wine vinegar. Season generously with salt and pepper, then toss gently to combine. Chill until ready to serve.
2. Prepare the Croutons
- Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Add the bread cubes, season with salt, pepper, garlic powder, and Italian seasoning.
- Cook for 3–4 minutes, stirring frequently, until golden and crispy outside but still slightly soft inside. Remove from heat.
- Roughly chop the croutons—you want a mix of smaller and larger pieces. Set aside.
3. Final Assembly
- Just before serving, toss about ¾ of the croutons into the pasta salad and mix well. Garnish plates with the remaining croutons and extra fresh basil leaves.
You can store this pasta salad in an airtight container in the refrigerator for up to 2–3 days. Add croutons just before serving to keep them crisp.
Yes! Balsamic vinegar, apple cider vinegar, or fresh lemon juice all work wonderfully as alternatives.
Absolutely! Prepare everything except the croutons a day ahead. Store in the fridge and add croutons just before serving for best texture.
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