Can I make Cherry Tomato Bruschetta Pasta Salad ahead of time?

Yes! Make it a few hours ahead and keep it chilled. For best crunch, store croutons separately and add right before serving.

What pasta works if I can’t find mafalde corta or lasagnette?

Any short pasta with nooks and curves is great—farfalle, rotini, fusilli, penne, or even shells. You just want something that grabs onto that tomato-garlic goodness.

Can I swap the mozzarella pearls?

Absolutely. You can cube fresh mozzarella, tear burrata on top (hello, luxury), or use diced provolone in a pinch.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days . The croutons will soften, so if you can, add fresh crunchy ones when you re-serve.

Can I add protein to make it a full meal?

Yes! Grilled chicken, shrimp, chickpeas, or even sliced salami are all delicious here. This salad is very “go with the flow.”

Cherry Tomato Bruschetta Pasta Salad: 7 Easy Wins

Description

Cherry Tomato Bruschetta Pasta Salad is a fresh, vibrant summer dish made with juicy marinated cherry tomatoes, garlic, basil, mozzarella pearls, crispy sourdough croutons, and a drizzle of balsamic glaze. It’s light, flavorful, and perfect for potlucks, cookouts, or easy weeknight dinners.

Ingredients

Scale

Pasta Salad

1/2 lb mafalde corta or lasagnette pasta
1/4 cup extra virgin olive oil
6 garlic cloves, minced
2 pints cherry tomatoes, halved or quartered
1/4 cup white wine vinegar
1/2 tablespoon dried oregano
Salt and black pepper, to taste
1 cup mozzarella pearls
1/3 cup fresh basil, chiffonade
1 cup toasted sourdough croutons
1 cup freshly grated Parmigiano Reggiano
Balsamic glaze, for drizzling

Sourdough Croutons

3–4 slices sourdough bread, torn into small pieces
1 tablespoon extra virgin olive oil
Salt, to taste

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Instructions

Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and allow to cool completely.
Make the croutons:
Heat olive oil in a skillet over medium-low heat. Add torn sourdough pieces and a pinch of salt. Toast until golden brown and crisp, stirring occasionally. Set aside to cool.
Sauté the garlic:
In a large pan over low heat, add olive oil and sauté minced garlic for 1–2 minutes until fragrant. Do not brown.
Marinate the tomatoes:
Remove pan from heat. Stir in cherry tomatoes, white wine vinegar, oregano, salt, and pepper. Let marinate for at least 30 minutes to develop flavor.
Assemble the salad:
In a large bowl, combine cooled pasta, marinated tomato mixture (including liquid), mozzarella pearls, basil, half of the croutons, and grated Parmigiano Reggiano. Toss gently to combine.
Finish and serve:
Top with remaining croutons, extra Parmigiano, and a drizzle of balsamic glaze. Serve immediately or chill before serving.

Notes

For best texture, add croutons just before serving.
You can substitute bowtie, rotini, or penne if mafalde is unavailable.
Letting the tomatoes marinate longer deepens the flavor.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Pasta Salad
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 Serving
Calories: 420 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 30 mg