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Bruschetta Pasta Salad

Bruschetta pasta salad with rotini coated in a glossy balsamic-olive oil dressing and tossed with vibrant cherry tomatoes, fresh basil ribbons, and mozzarella pearls. The chilled rest helps the flavors cling while the balsamic glaze finishes each forkful.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bruschetta pasta salad base
  • 12 oz rotini or penne pasta Cook until al dente and cool completely.
  • 3 cup cherry tomatoes Halved.
  • 4 garlic Minced.
  • 0.25 cup fresh basil leaves Chiffonade; reserve whole leaves for garnish.
  • 8 oz fresh mozzarella pearls Drain if packed in liquid.
  • 0.25 cup red onion Finely diced.
  • 0.25 cup Parmesan cheese Freshly grated.
  • 0.33 cup extra-virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp balsamic glaze Use extra for drizzling.
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 salt and cracked black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Make the balsamic dressing
  1. Whisk together extra-virgin olive oil, balsamic vinegar, balsamic glaze, Dijon mustard, honey, salt, and cracked black pepper until emulsified, then stop once the mixture looks uniform and glossy.
  2. Transfer the dressing to a small bowl so it’s ready for coating, letting it sit briefly while you prep the salad ingredients.
Assemble and coat
  1. In a large bowl, combine cooled rotini or penne pasta, cherry tomatoes, minced garlic, basil chiffonade, fresh mozzarella pearls, red onion, and Parmesan cheese.
  2. Pour the dressing over the salad and toss until every ingredient is evenly coated, with a visible sheen on the pasta.
Chill and finish
  1. Refrigerate the salad for 30 minutes to let the flavors meld and the dressing cling to the pasta.
  2. Toss again before serving, then drizzle with additional balsamic glaze and garnish with whole basil leaves for a fresh, green top.

Notes

For the best texture, cool the pasta completely before mixing—warm pasta can melt the mozzarella pearls and make the dressing less glossy. Store covered in the refrigerator for up to 3 days; give it a quick toss after chilling. Freezing is not recommended because tomatoes and basil lose quality after thawing. For a lighter option, use part-skim mozzarella pearls and reduce olive oil to 1/4 cup.