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Cherry Tomato Bruschetta Pasta Salad

Cherry Tomato Bruschetta Pasta Salad is a bright, garlic-olive oil pasta salad with juicy halved cherry tomatoes and torn basil. Cooked pasta is tossed with a balsamic-garlic dressing and chilled so the flavors meld while the pasta stays al dente.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Short pasta (rotini or penne)
  • 1 lb short pasta (rotini or penne) Cooked and cooled to room temperature.
Cherry tomatoes
  • 3 cup cherry tomatoes Halved.
Fresh basil
  • 0.5 cup fresh basil Torn.
Garlic
  • 3 garlic cloves Minced.
Olive oil
  • 0.33 cup olive oil
Balsamic vinegar
  • 2 tbsp balsamic vinegar
Mozzarella pearls
  • 1 cup mozzarella pearls
Salt and pepper
  • 0.25 tsp salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the short pasta according to package directions until al dente, then drain and cool completely. Spread it on a sheet pan in a thin layer to cool faster.
Make the balsamic garlic dressing
  1. Whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper in a bowl until well combined and glossy. Taste and adjust seasoning.
Assemble the pasta salad
  1. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, and torn basil. Toss gently to distribute the tomatoes and basil evenly.
  2. Pour the dressing over the salad and toss until everything is coated. Continue tossing for 30 to 60 seconds so the pasta absorbs the flavor.
Chill and serve
  1. Chill the pasta salad for at least 30 minutes before serving to let the flavors meld. Keep it covered so the basil stays fresh-looking.

Notes

Pro tip: salt the tomatoes lightly beforehand to draw out their juices for extra flavor in the dressing, then proceed with the recipe. Store in the refrigerator, covered, for up to 3 days; it’s best after chilling. Freezing isn’t recommended because the pasta texture softens. For a lighter option, swap the mozzarella pearls for part-skim mozzarella or use a smaller amount of pearls.