Bruschetta Pasta Salad That Feels Like Summer Any Time of Year

This bruschetta pasta salad is everything I love about a delcious bruschetta, but tossed with cold pasta. This version has fusilli pasta that holds onto the balsamic vinaigrette, extra virgin olive oil, and fresh basil, marinated mozzarella balls, juicy Campari tomatoes, and buttery garlic croutons.

It’s fresh, simple, and perfect on its own or as a side with grilled chicken or steak.

Why You’ll Love This Recipe

• Fresh and light – Juicy campari tomatoes, basil, and a drizzle of olive oil.
• Easy to make – No complicated steps or ingredients.
• Perfect for any meal – Serve it as a main dish or a side.

Equipment You'll Need

• Large pot – For boiling the pasta.
• Colander – To drain and cool the pasta.
• Cutting board & sharp knife – For chopping tomatoes, basil, and bread.
• Mixing bowl – To toss everything together.
• Baking sheet – For toasting the croutons.
• Measuring cups & spoons – For the dressing and seasonings.
• Large spoon or tongs – To toss the salad.

What You’ll Need (With Substitutions)

• Fusilli pasta – Twists, fusilli type pastas hold the dressing well, but rotini, penne, or bowties work too.
• Campari tomatoes – Small and so sweet (they're my favorite). Cherry or Roma tomatoes are good alternatives.
• Fresh basil – If you don’t have basil, parsley is perfect! But an authentic bruschetta is made with fresh basil.
• Extra Virgin Olive oil – Adds richness to the dressing. Extra virgin olive oil or avocado oil both work.
• Balsamic vinegar glaze – But you can add a balsamic vinegar. It's sweet, and tart. Red wine vinegar has a sharper bite if you prefer.
• Homemade croutons – Toasted and coated in fresh garlic butter. You can use store-bought croutons or even toasted sourdough bread cubes.
• Small seasoned mozzarella balls – Soft and creamy. If you don’t have them, diced fresh mozzarella or even feta can work.
• Salt and cracked black pepper – Adjust to taste.

Variations

• Extra Protein: Toss in grilled chicken or shrimp.
• Sun-Dried Tomatoes: Adds deeper tomato flavor.
• More Crunch: Sprinkle with toasted pine nuts.

Instructions (Step-by-Step Instructions)

Step 1: Cook the Pasta
Boil a pot of salted water (extra salty) and cook the pasta until it’s —not too soft, not too firm aldente. Once it’s drained, toss in a few ice cubes to cool it down while it sits in the colander.

Step 2: Make the Croutons
Cut up some bread, white or sourdough into bite-sized pieces and toss them with melted butter and minced garlic. Pop them in the oven until they’re golden and crispy.

Step 3: Prep the Tomatoes
While the croutons are in the oven, rinse, clean and dice the Campari tomatoes and toss them with balsamic vinegar, olive oil, salt, and black pepper. Let them sit for a bit so the flavors come together.

Step 4: Put It All Together
Add half the cooled pasta to the bowl with the tomatoes and give it a toss. Mix in the fresh basil and marinated mozzarella balls, then add the rest of the pasta and toss again until everything’s evenly coated.

Step 5: Serve & Store
Top with the crunchy croutons right before serving. You can eat it right away or let it chill for a little while. If it sits in the fridge overnight, just stir in a little extra olive oil and balsamic before serving.

Storage & Re-Serving

Storage:

• Keep in a covered glass airtight container in the fridge for up to 3 days.

Re-Serving:

• If the pasta absorbs too much dressing, toss with extra olive oil and balsamic vinegar before serving.

If You Like This, Then You’ll Love

If you enjoyed bruschetta pasta salad, you might also like these recipes:

• Shrimp Pesto Pasta Salad – Fusilli pasta tossed with fresh basil pesto, juicy cherry tomatoes, and shrimp.
• Creamy Ranch Pasta Salad with Crispy Bacon and Garbanzos – Shell pasta mixed with crispy bacon, roasted garbanzos, and a ranch dressing. ​
• Creamy Tuna Pasta Salad – A cold pasta salad made with tuna, chopped eggs, shredded carrots, and a creamy dressing. ​

I love reading your comments, and I try to get to all of them! Have you made bruschetta pasta salad before? Let me know how you like to serve it!

Olga

Bruschetta Pasta Salad

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This bruschetta pasta salad is made with tomatoes, basil, garlic, marinated mozzarella, and a balsamic dressing, all mixed with fusilli for a simple and delicious meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 8 hours hrs 30 minutes mins

Servings: 6 servings

Course: Appetizer, Salad, Side Dish

Cuisine: American

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 cups fusilli pasta
• 2 cups diced Campari tomatoes
• ¼ cup fresh basil chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar glaze
• ½ tsp salt
• ½ tsp black pepper
• 1 cup sourdough croutons
• 2 tbsp melted butter for croutons
• 1 clove garlic minced (for croutons)
• 1 cup small marinated mozzarella balls

Equipment

• 1 Large Pot
• 1 Colander
• 1 Cutting Board
• 1 Sharp Knife
• 1 Mixing Bowl
• 1 Measuring cups & spoons
• 1 Large spoon for mixing

Method

 

1. Prep: Bring a large pot of heavily salted water to a boil. Add 2 cups fusilli pasta and cook until al dente. Drain, add a few ice cubes, and set aside in the colander to cool.
2. Make the Croutons: Toss sourdough cubes with melted butter and minced garlic. Bake at 375°F (190°C) for 10-12 minutes or until golden and crispy.
3. In a large bowl, mix diced Campari tomatoes, balsamic vinegar, olive oil, salt, and black pepper. Let sit for 10 minutes to develop flavor.
4. Add half of the cooled pasta to the bowl and toss gently until coated. Stir in the chopped basil and mozzarella balls, then add the rest of the pasta and toss again.
5. Top with croutons just before serving. Store in the fridge for up to 3 days.

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