Bruschetta Pasta Salad Bliss: 20-Minute Crowd-Pleasing Win

Name: Bruschetta Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Indian-inspired
Ingredients: 2 cups small pasta shape (bowtie, rotini, or shells), dry; ~24 oz cherry tomatoes, halved; 4 cloves garlic, minced; 1/2 small shallot, finely chopped; ~6 oz mini bocconcini (mozzarella balls), halved; ~1 oz fresh basil leaves, chopped; 2 Tbsp olive oil; 2 Tbsp red wine vinegar; Salt and black pepper, to taste; 2 large slices sourdough bread; 1.5 tsp olive oil; 1 tsp garlic powder (optional)

Jump to Recipe

If there’s one dish that screams “I’ve got my life together” while secretly taking barely any effort… it’s Bruschetta Pasta Salad. It’s bright, juicy, garlicky, and full of those fresh summer flavors that make you feel like you should be eating on a patio somewhere (even if you’re actually standing at your kitchen counter in yesterday’s leggings).

This Bruschetta Pasta Salad is my go-to when I need something fast, pretty, and guaranteed to disappear at potlucks, picnics, or “oops I forgot I said I’d bring a side” moments. And the best part? The fridge does half the work because the flavors get even better as it sits. (We love a low-maintenance recipe, don’t we?)

Why You’ll Love This Bruschetta Pasta Salad

20-ish minutes and done. Boil pasta, toss, crunch, eat.
Fresh + satisfying. Tomatoes and basil keep it light; mozzarella makes it feel like a meal.
Perfect for picky eaters. Nothing “weird,” just classic flavors.
That breadcrumb topping though. Optional, but honestly… it’s the little crunchy magic that makes everyone ask, “What’s in this?!”

Ingredients You’ll Need

For the salad

2 cups small pasta shape, dry
~24 oz cherry tomatoes, halved (about 5 cups / 680 g)
4 cloves garlic, minced
1/2 small shallot, chopped
~6 oz mini bocconcini (mozzarella balls), halved (about 180 g)
~1 oz fresh basil, chopped (about 28 g, one standard package)
2 Tbsp olive oil
2 Tbsp red wine vinegar
Salt + pepper, to taste

Optional (but highly recommended) toasted breadcrumbs

2 large slices sourdough (or any bread you like)
1.5 tsp olive oil
1 tsp garlic powder (optional, but delicious)

How to Make Bruschetta Pasta Salad Step-by-Step

1) Cook the pasta

Bring a big pot of water to a boil and cook your pasta according to the package directions. Drain when done.

Little tip from my kitchen: Salt your pasta water. It’s the easiest “chef trick” that makes everything taste better without doing anything extra.

2) Prep the salad base

While the pasta cooks, grab a large salad bowl and add:

cherry tomatoes
minced garlic
chopped shallot
bocconcini
olive oil
red wine vinegar
basil
salt + pepper

Toss it all together and let it sit while you finish the rest. This quick rest gives the tomatoes time to get juicy and soak up all that garlicky goodness.

3) Make the crunchy breadcrumbs (trust me)

Toast your bread. Tear it into smaller pieces and toss into a food processor. Pulse until you get crumbs—small ones, bigger ones, whatever feels right. Texture is your friend here.

Heat 1.5 tsp olive oil in a skillet over medium-high. Add breadcrumbs (and garlic powder if using). Toast for about 5 minutes, stirring often, until golden and crunchy.

If you smell “garlic bread vibes” happening… you’re doing it right.

4) Combine + season

Add the drained pasta to the bowl of tomato-basil-mozzarella goodness. Toss to combine.

Right before serving, sprinkle in those toasted breadcrumbs and toss again (or sprinkle on top if you want maximum crunch). Taste and add a little more salt + pepper if needed.

5) Serve and watch it vanish

Serve right away, or chill it for later. Either way, it’s a win.

Cooking Tips (Because Life Is Busy)

Let it sit for 10–15 minutes before serving if you can. The tomatoes release juices and basically create a “no-cook dressing” situation.
Want it less garlicky? Use 2 cloves instead of 4. Want it more garlicky? I support you emotionally.
Keep breadcrumbs crunchy: If making ahead, store breadcrumbs separately and add right before serving.
Too juicy? Not a problem. Stir it up and call it “extra bruschetta dressing.” (Also, a slotted spoon works if you want to serve it a little drier.)
Pasta choices: Any small shape works—bowties, rotini, shells, penne. Pick what you’ve got.

A Quick Little Story From My Kitchen

This is the recipe I make when my week feels like one long notification sound. You know the kind—work emails, errands, “what’s for dinner?” on repeat. I can toss this together while the pasta boils, and suddenly I’m serving something that looks like I planned it days ago. The breadcrumbs were a happy accident the first time I made it… and now my family acts like the salad is incomplete without them. (Which is fair. They’re crunchy little joy sprinkles.)

Bruschetta Pasta Salad in a large white bowl with bowtie pasta, cherry tomatoes, fresh basil, mozzarella, and a light vinaigrette, served with a spoon. — Bruschetta Pasta Salad loaded with colorful cherry tomatoes, basil, and mozzarella—an easy make-ahead side for cookouts, potlucks, and lunch prep.

FAQs About Bruschetta Pasta Salad

Can I make Bruschetta Pasta Salad ahead of time?

Yes! It’s actually better after a little chill time. Make the salad up to 24 hours ahead, but keep the breadcrumbs separate until serving so they stay crisp.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days. If you already mixed in the breadcrumbs, they’ll soften (still tasty!). If you kept them separate, you’ll get that fresh crunch again.

Can I substitute the bocconcini?

Absolutely. You can use cubed fresh mozzarella, pearl mozzarella, or even shredded mozzarella in a pinch. The texture is slightly different, but it still works.

What if I don’t have red wine vinegar?

You can swap in balsamic vinegar (it’ll be sweeter and a little deeper) or white wine vinegar. Lemon juice also works for a brighter, zippy vibe.

Can I add protein to make it a full meal?

Totally. Grilled chicken, shrimp, chickpeas, or even sliced Italian sausage are all great add-ins.

Bring This Bruschetta Pasta Salad to the Table

If you need one recipe that works for weeknights, gatherings, lunch prep, and “I need something fresh because I’ve eaten too many snacks today” moments—this Bruschetta Pasta Salad is it. It’s colorful, flavorful, and somehow feels fancy without being fussy. And if you do the breadcrumbs? Congratulations, you’ve unlocked the “everyone asks for the recipe” level.

Make it once, and I have a feeling it’ll become one of those back-pocket favorites you keep coming back to—because easy comfort food should still feel special.

Keep the Bruschetta Vibes Going

If you’re in a fresh-and-crunchy mood, you’ll probably love Rainbow Orzo Salad that’s bright, colorful, and picnic-ready
Want another summery side that pairs perfectly with grilled anything? Try Persian Shirazi Salad with crisp cucumbers, juicy tomatoes, and zingy flavor
Craving a creamy pasta moment (but still easy)? Don’t miss Creamy Street Corn Pasta Salad that tastes like a backyard party in a bowl
And if you need a classic for cookouts, meal prep, or “feed everyone” nights, bookmark Italian Pasta Salad with all the deli-style goodness

If you make this Bruschetta Pasta Salad, I’d love to hear how it turned out for you—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (it helps other readers so much, and it absolutely makes my day!).