The BEST Bruschetta Pasta Salad
A quick, easy, and flavorful pasta salad perfect for barbecues, potlucks, or a simple weeknight dinner. Features orecchiette pasta, diced tomatoes, red onion, Parmesan cheese, mozzarella pearls, basil, and a simple olive oil and balsamic vinaigrette.
Equipment
- Large bowl
- Small bowl
Ingredients
Ingredients
- 12 oz orecchiette pasta any small pasta will work
- 3 Roma tomatoes, diced choose ripe, juicy ones for the best flavor
- 0.25 cup red onion, finely chopped a little goes a long way, so don't over do it!
- 0.5 cup Parmesan cheese, shredded freshly grated is always best!
- 0.5 cup mozzarella pearls these add a delightful burst of creaminess
- 0.25 cup basil, fresh, chopped the more basil, the merrier!
- 0.5 tsp garlic powder a little garlic goes a long way
- 2 tbsp olive oil use a good quality extra virgin olive oil for the best flavor
- 1 tbsp white balsamic vinegar it adds a touch of sweetness and brightness
- Salt to taste
- Ground black pepper to taste
Instructions
- Cook orecchiette pasta according to package directions until al dente. Drain, rinse with cold water, and cool completely. This step is crucial for preventing a soggy salad.
- Combine diced tomatoes, red onion, Parmesan cheese, mozzarella pearls, and basil in a large bowl. Gently toss everything together to get it all mixed.
- Whisk together olive oil, white balsamic vinegar, garlic powder, salt, and pepper in a small bowl. This is where you can really customize the flavors to your liking.
- Pour dressing over tomato mixture; toss gently. Add cooled pasta; toss until evenly coated. Be careful not to overmix, or you might crush the mozzarella pearls.
- Refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Toss again before serving and adjust seasoning as needed.
Notes
The flavors actually deepen a bit over time! Feel free to get creative with substitutions and additions. Don't overcook the pasta; al dente pasta is key for the best texture. Cool the pasta completely to prevent a soggy salad. This salad tastes even better the next day! Make it the night before for a stress-free lunch or side dish. I wouldn't recommend freezing this salad, as the pasta might become mushy upon thawing.