Bruschetta Pasta Salad

This Bruschetta Pasta Salad is loaded with ripe, juicy tomatoes, fresh basil, garlic, and balsamic for a bold, summery twist on a classic side dish. Perfect for cookouts and potlucks!

Course Main, Side Dish

Cuisine American, Italian

Keyword Bruschetta Pasta Salad

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 311kcal

Author Michelle

Ingredients

12 ounces dry uncooked pasta
9 Roma tomatoes diced
¾ cup fresh basil chopped
⅔ cup extra virgin olive oil
½ cup balsamic vinegar
3 tablespoons maple syrup
1 teaspoon Italian seasoning
8 ounces mozzarella pearls
¼ cup freshly grated parmesan
8 garlic cloves minced or crushed
½ teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the directions on the package. Drain, rinse with cool water for 1 minute, or until pasta is cool to the touch, and transfer to a large bowl.
While pasta is cooking, add remaining ingredients to a large bowl and stir to combine.
Toss cooked and cooled pasta with dressing mixture. Toss until noodles are coated and mixture is well combined.
Season with salt and pepper to taste.
Cover and chill for 3 hours before serving.

Video

Notes

Use chickpea rotini or gluten free noodles to make it gluten free. Omit the cheese or use a dairy free cheese alternative to make it dairy free.
Add some sliced hot or mild pepperoncini peppers for a little spice.
Make Ahead: This pasta salad is best made ahead of time, at least 8 hours or up to 24 hours.
Storage: Store leftovers covered in the refrigerator for up to 5 days.

Nutrition