Bruschetta pasta salad with orecchiette, tomatoes, mozzarella, and basil in a zesty balsamic dressing—perfect for potlucks, picnics, or summer meals.
Why You’ll Love This Recipe
This pasta salad is everything you want in a warm-weather dish—fresh, flavorful, and effortless to throw together. Here’s why it deserves a spot on your table:
- Bright, tangy, and full of Italian-inspired flavor
- Ready in under 30 minutes
- A crowd-pleaser for gatherings and parties
- Easily customizable with seasonal veggies or protein
- No mayo, making it great for outdoor events
Ingredients
- 6 cups cooked orecchiette pasta (about 4½ cups dry)
- 4 Roma tomatoes, diced
- 1 small red onion, diced
- ½ cup fresh basil, chopped
- ⅓ cup shredded Parmesan cheese
- 8 oz package mozzarella pearls
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- Salt and black pepper, to taste
Directions
- Cook the Pasta:
Boil orecchiette according to package instructions. Drain and rinse with cold water to stop the cooking process and cool the pasta. - Prep the Vegetables:
Dice the tomatoes and onion, and chop the basil. - Combine the Ingredients:
In a large bowl, mix the cooled pasta with the tomatoes, onion, basil, Parmesan cheese, and mozzarella pearls. - Dress the Salad:
Drizzle with olive oil and white balsamic vinegar. Add garlic powder, salt, and black pepper. - Toss and Chill:
Gently toss to combine. Refrigerate for 30 minutes to 1 hour to let the flavors meld before serving.
Servings And Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Calories: Approx. 340 kcal per serving
Variations
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas.
- Extra Veggies: Try adding chopped cucumber, roasted red peppers, or arugula.
- Different Cheese: Substitute burrata or feta for mozzarella pearls.
- Pasta Swap: Penne, fusilli, or bowties work great in place of orecchiette.
- Garlic Boost: Use fresh minced garlic for stronger flavor.
Storage/Reheating
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
Serving Tip:
- Toss with a little extra olive oil before serving if the pasta has absorbed some dressing.
FAQs
Can I make this pasta salad ahead of time?
Yes! It actually tastes better after sitting for a bit, so feel free to make it a few hours or a day in advance.
Is white balsamic vinegar required?
White balsamic gives a subtle, sweet acidity, but regular balsamic or red wine vinegar can be used as substitutes.
Can I use cherry tomatoes instead of Roma?
Absolutely. Halved cherry or grape tomatoes work well and hold their shape nicely.
Is this dish best served cold or room temperature?
It’s best served chilled or slightly cool for the freshest flavor.
What can I serve with this salad?
It pairs well with grilled meats, paninis, or as a standalone light meal with crusty bread.
Can I use dried basil?
Fresh basil is best here, but if necessary, use 1 teaspoon dried basil and mix it into the dressing.
Can I make this gluten-free?
Yes, just use your favorite gluten-free pasta.
How long will leftovers last?
Up to 3 days when stored properly in the fridge.
How can I make this salad dairy-free?
Omit the cheese or use a dairy-free mozzarella alternative.
Can I double the recipe for a party?
Absolutely—it scales up easily and is great for feeding a crowd.
Conclusion
Fresh Bruschetta Pasta Salad is a simple, sunny dish that delivers the flavors of Italy in every bite. It’s ideal for warm-weather gatherings or quick weeknight dinners and is as beautiful as it is delicious. Make it ahead, mix it up, and get ready for everyone to ask you for the recipe.
Print
Fresh Bruschetta Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Bruschetta pasta salad with orecchiette, tomatoes, mozzarella, and basil in balsamic dressing—perfect for potlucks, picnics, or summer meals.
Ingredients
6 cups cooked orecchiette pasta (about 4½ cups dry)
4 Roma tomatoes, diced
1 small red onion, diced
½ cup fresh basil, chopped
⅓ cup shredded Parmesan cheese
8 oz mozzarella pearls
1 tsp garlic powder
3 tbsp olive oil
2 tbsp white balsamic vinegar
Salt and black pepper, to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool.
- Dice tomatoes and red onion; chop basil.
- In a large bowl, mix pasta, tomatoes, onion, basil, Parmesan, and mozzarella pearls.
- Drizzle with olive oil and vinegar. Add garlic powder, salt, and pepper.
- Toss gently to combine.
- Chill for 30–60 minutes before serving for best flavor.
Notes
- Substitute orecchiette with bowtie or penne if desired.
- Add grilled chicken for a heartier version.
- Great make-ahead dish—flavors intensify as it sits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta is boiled)
- Cuisine: Italian-Inspired