Bruschetta Pasta Salad
A fun twist on a classic appetizer, this Bruschetta Pasta Salad is fresh, flavorful and ready for all those spring and summer gatherings!
A TWIST ON A CLASSIC APPETIZER
I’m a huge fan of Bruschetta! It has always been one of those flavors and appetizers that I love because of how fresh it tastes! WIth pasta, tomatoes, cheese and the perfect seasoning, this is the perfect salad to bring to any of your spring and summer gatherings. It is super easy to throw together with ingredients you can easily find at the grocery store. I also love how everything is perfectly bite-sized in this recipe. It just makes it so much easier for people to eat and enjoy! Want to switch it up your usual pasta salad? Then this Bruschetta Pasta Salad recipe is the one recipe you need!
This is absolutely delicious and light! I could not find the mozzarella pearls but was able to get a container of fresh mozzarella balls marinated in a seasoned olive oil. I diced them up and then used the olive oil that they were packed in for the salad. Outstanding!
– Debi
FREQUENTLY ASKED QUESTIONS:
Orecchiette pasta is from a region in Italy known as Apulia. The name of the pasta translates to its shape meaning “small ear”.
Absolutely! You can use any smaller pasta that you would like for this recipe like shells, penne, rotini, farfalle, etc. Just make sure that you use the same amount that is called for in the recipe.
If you are using orecchiette pasta you will need about 4 1/2 cups dry pasta to achieve 6 cups cooked. If you are using any other pasta this will change so you will want to look up exactly for the type of pasta you are using.
Do not worry if you cannot find the pearls, you can get a mozzarella ball and dice that up and it will work just as well!
The flavors of both are really similar but the dark balsamic vinegar has a sweeter taste and is a little thicker like syrup. You can absolutely substitute dark balsamic for the white if you cannot find it. The pasta will just be a little darker and sweeter.
If you aren’t a strong onion flavor fan, the red onion can be substituted with shallots which will be a great and more subtle flavor to go with this pasta salad.
This is meant to be a very light and refreshing pasta salad. You can add more oil and vinegar to your liking. Or you can substitute the oil and vinegar for your favorite Italian dressing.
This pasta can be stored in an airtight container in the refrigerator where it will last for up to 4 days. I do not recommend freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- orecchiette pasta – see my Frequently Asked Questions above.
- roma tomatoes
- red onion – if you find onion flavors too strong, try placing the diced onion into cold water for a few minutes then dry on a paper towel. This takes out some of the pungency.
- fresh basil
- shredded parmesan cheese
- mozzarella pearls – or you can use the mozzarella balls and cut them in half or quarters.
- garlic powder
- olive oil – you could also use avocado oil if you prefer.
- white balsamic vinegar – you could use regular balsamic if you like, the white just keeps it from looking a darker color.
- salt and pepper
HOW TO MAKE BRUSCHETTA PASTA SALAD:
Cook the pasta according to the package instructions. While the pasta cooks, dice the tomatoes and onion and chop the basil. Once the pasta is cooked, drain and rinse under cold water. Add the pasta, tomatoes, onion, basil, parmesan cheese, and mozzarella pearls to a large salad bowl.
Pour the olive oil and balsamic vinegar and sprinkle garlic powder on top, mix well to combine. Season to taste. Place in the refrigerator for up to 1 hour to chill and the flavors to marry. Serve cold.
CRAVING MORE RECIPES?
- Caprese Pasta Salad
- Orzo Pasta Salad
- Slab Tomato Pie
- Copycat Ruby Tuesday Pasta Salad
- Italian Grinder Chicken Salad
- Pasta Salad with Sweet Balsamic Dressing
- Caesar Basil Pasta Salad
- Hawaiian Macaroni Salad
- Pea Salad with Ham
- Tuna Macaroni Salad
- Italian Chopped Salad
- Pepperoni Pizza Pasta Salad
- Taco Pasta Salad
- BLT Pasta Salad
- Dill Pickle Pasta Salad
- The Best Macaroni Salad
- Amish Macaroni Salad
- Chicken Macaroni Salad
- Spaghetti Salad
- Italian Grinder Pasta Salad
Bruschetta Pasta Salad
Ingredients
- 6 cups cooked orecchiette pasta
- 4 Roma tomatoes (diced)
- 1 small red onion (diced)
- ½ cup fresh basil (chopped)
- ⅓ cup shredded parmesan cheese
- 8 ounce package mozzarella pearls
- 3 Tablespoons olive oil (or avocado oil)
- 2 Tablespoons white balsamic vinegar
- 1 teaspoon garlic powder
- salt and fresh ground pepper (to taste)
Instructions
- Cook the pasta according to the package instructions. You'll want to end up with 6 cups cooked orecchiette pasta.
- While the pasta cooks, dice 4 Roma tomatoes and 1 small red onion and chop ½ cup fresh basil.
- Once the pasta is cooked, drain and rinse under cold water.
- Add the cooked pasta, diced tomatoes, diced onion, chopped basil, ⅓ cup shredded parmesan cheese and 8 ounce package mozzarella pearls to a large salad bowl.
- Pour 3 Tablespoons olive oil, 2 Tablespoons white balsamic vinegar and sprinkle 1 teaspoon garlic powder on top, mix well to combine.
- Season to taste with salt and fresh ground pepper
- Cover and place in the refrigerator for up to 1 hour to chill and to allow the flavors to marry. Serve cold.
Notes
- This is meant to be a very light and refreshing pasta salad. You can add more oil and vinegar to your liking.
- You can use white or dark balsamic in this recipe.
- If you cannot find orecchiette pasta you can use any other smaller pasta.
- We do not recommend freezing this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This sounds so yummy! I have a question: I love tomatoes but due to health issues I can’t have them any longer. Do you think Red Bell Pepper would make a good sub-in, and if so, how much for this recipe? Any suggestions for another substitute for the tomato’es is welcome. Thank you! Going to make this soon!
That’s a great question! I am not real familiar with substitutes for tomatoes to be honest. I think you could use red bell peppers as long as you don’t mind that extra bit of crunch. Perhaps you could sauté them a bit first if you’d like them softer. I’d love to know how it turns out for you!
This is absolutely delicious and light! I could not find the mozzarella pearls but was able to get a container of fresh mozzarella balls marinated in a seasoned olive oil. I diced them up and then used the olive oil that they were packed in for the salad. Outstanding!
I love those marinated mozzarella balls. I really love the flavors of the ones at Aldi – so good! So happy you enjoyed this one!