Pasta Salad With Bruschetta Topping
Pasta salad with bruschetta topping combines tender pasta with a fresh tomato basil topping inspired by classic Italian bruschetta. Juicy tomatoes, garlic, olive oil, and basil create a simple dressing that makes this pasta salad perfect for summer dinners, potlucks, and easy weeknight meals.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting Board
- Sharp knife
- Wooden spoon or large spoon
Ingredients
For the Pasta Salad
- 12 oz short pasta farfalle or fusilli
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper or to taste
For the Bruschetta Topping
- 2 1/2 cups fresh ripe tomatoes chopped small, seeds drained if very watery
- 1/3 cup fresh basil leaves torn by hand
- 1 clove garlic finely minced
- 1/3 cup extra virgin olive oil plus more to refresh before serving if needed
- 1/2 tsp salt or to taste
Optional Additions
- 4 oz fresh mozzarella pearls or diced
- 2 tbsp red onion very thinly sliced
- 1 tbsp balsamic glaze optional drizzle before serving
Instructions
- Bring a large pot of water to a boil. Salt the water generously so the pasta is seasoned from the inside. Add the pasta and cook until just tender, stirring occasionally so it does not stick.
- Drain the pasta in a colander and shake well to release steam. Let it cool for 5 minutes so it is warm but not hot. Warm pasta absorbs the bruschetta juices better than fully chilled pasta.
- While the pasta cools, make the bruschetta topping. Chop the tomatoes into small pieces and place them in a large mixing bowl. If the tomatoes are very watery, drain off a little liquid so the salad does not become soupy.
- Add the minced garlic and salt to the tomatoes. Drizzle in the olive oil and stir gently. Let the mixture sit for 5 minutes so the tomatoes release juices and the garlic softens slightly.
- Tear the basil leaves by hand and add them to the tomato mixture. Stir gently so the basil stays bright and fragrant.
- Add the warm pasta to the bowl. Toss gently for 30 to 60 seconds so the pasta becomes evenly coated with olive oil and tomato juices. The pasta should look glossy and lightly dressed, not dry.
- Season with black pepper and taste. Add a small pinch more salt if needed. If the pasta looks dry, drizzle in 1 to 2 teaspoons more olive oil and toss again.
- If using optional additions, fold them in now. Add mozzarella and red onion and mix gently so the tomatoes stay chunky and the pasta shape stays intact.
- Let the salad rest for 10 minutes before serving so flavors blend. Serve at room temperature for the best tomato and basil flavor. If refrigerating, cover and chill, then let sit out 15 to 20 minutes and refresh with olive oil before serving. Add balsamic glaze only right before serving if using.
Notes
This pasta salad tastes best at room temperature. If making ahead, store covered in the refrigerator and refresh with a drizzle of olive oil and a small handful of fresh basil right before serving for the brightest flavor.