Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.
When summer rolls around, we can’t get enough of the fresh flavors of bruschetta. With sweet cherry tomatoes and fresh basil, this classic snack has inspired many of our favorite summer recipes, from our bruschetta pasta to grilled bruschetta chicken. To create an easy side dish worthy of any summer potluck, we returned to the flavors of the tried-and-tried dish. The result? This bruschetta pasta salad, loaded with multi-colored cherry tomatoes, fresh basil, and tangy balsamic vinegar. Here’s how to make it the best it can be:
The best pasta for pasta salad:
We chose orecchiette for its small, curved shape that perfectly catches the dressing in this pasta salad. But, you can really use any small pasta shape that you’d like! Farfalle, penne, or fusilli would all be great choices, but feel free to take inspo from some of our favorite pasta salad recipes.
Top tips for making bruschetta pasta salad:
— The tomatoes. We suggest using multi-colored cherry tomatoes for the most eye-catching presentation, but feel free to use regular cherry tomatoes if that’s all you can find! Alternatively, you can also use diced Roma tomatoes.
— Make it cheesy. If you prefer a cheesy component in your pasta salad (we don’t blame you), add in some freshly grated Parmesan cheese, or even mozzarella pearls.
— Let it rest. While you can enjoy this pasta salad right away, if you really want the flavors to develop, let it rest in the fridge for up to an hour before serving.
Storage.
If you have any leftovers, store them in an airtight container in the fridge for around 4 days.
Made this recipe? Let us know how it went in the comments below!
- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 562
Ingredients
- 1 lb.
orecchiette
- 1/4 c.
extra-virgin olive oil
- 1 tbsp.
balsamic vinegar
Kosher salt
Freshly ground black pepper
- 1
clove garlic, minced
- 1 pt.
cherry tomatoes, preferably multi-colored, halved
- 1/4 c.
torn basil, for garnish
- Nutrition Information
- Per Serving (Serves 4)
- Calories562 Fat15 gSaturated fat2 gTrans fat0 gCholesterol0 mgSodium515 mgCarbohydrates85 gFiber5 gSugar6 gProtein16 gVitamin D0 mcgCalcium41 mgIron2 mgPotassium481 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
- Step 2In a small bowl, whisk together olive oil and balsamic vinegar, then season with salt and pepper.
- Step 3To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
- Step 4Garnish with basil and serve.