Description
Bruschetta pasta salad with orecchiette, tomatoes, mozzarella, and basil in balsamic dressing—perfect for potlucks, picnics, or summer meals.
Ingredients
Scale
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