This is a recipe that can be tricky to decide what pasta shape you want to use. I found this pasta (I’m not even sure what they are called) in Italy while we were there for spring break. They were a great size, and it was fun that tomato pieces could get stuck inside the noodles. I think medium-sized shells would be lovely or even penne. Send me a picture of whatever pasta you end up using. I love to see what you’re making.
Also, you might want to make a double batch of the bruschetta part of this recipe…it’s really hard to stay out of while you’re waiting for the pasta to cook.
More Potluck Salads
- Catalina Frito Salad
- Jyl’s Creamy Italian Pasta Salad
- The Best Classic Potato Salad
- Ukrainian Coleslaw
- Frog Eye Salad
- Greek Couscous Salad
Step-by-Step Photos for How to Make Bruschetta Pasta Salad
Frequently Asked Questions and Tips about How to Make Bruschetta Pasta Salad
What shape of pasta is the best?
I recommend medium-sized pasta, like shells, penne, rotini, or even bow tie.
Can I use just one type of tomato?
Absolutely. You can use all vine-ripened tomatoes as I do in my Bruschetta Recipe. Roma tomatoes would work also. For either type of those tomatoes, you will need 4-5 for this recipe. You could even use all grape/cherry tomatoes. I think multicolored ones would taste yummy.
What’s a good substitute for baby mozzarella?
If you cannot find baby mozzarella, you can use a mozzarella ball and cut it into 1/2-inch pieces. For the best texture and flavor, you want to use fresh mozzarella, which is sold in containers or bags filled with water. I do not recommend using shredded mozzarella.
How long does the salad last in the fridge?
When stored in an airtight container, the salad should last up to 4 days in the refrigerator.
Tips:
- Make sure to generously salt the water for the pasta. You want the water to taste like salt water. Dip your finger in it to make sure it is salty enough.
- Refrigerate for at least 2 hours before serving to let all the flavors mingle together.
- Using fresh garlic, basil, and mozzarella along with olive oil will yield the best flavors.
Chef’s Tools:
For the Italian Food Lovers
- 2-3 large vine-ripened tomatoes, chopped
- 2 cups grape tomatoes, chopped
- 4 cloves garlic, chopped
- ⅓ cup basil leaves, rolled and thinly sliced
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup olive oil
- 2 tbsp balsamic glaze
- 1 lb pasta of your choice, cooked al dente (Make sure to generously salt the water to give the noodles more flavor.)
- 1-2 cups baby mozzarella, cut into ½-inch pieces
- More balsamic glaze for serving
- Bring a large pot of water to a boil while you prepare the bruschetta. First, make sure to generously salt the water for the pasta. You want the water to taste like salt water. Dip your finger in it to make sure it is salty enough.
- In a medium-sized bowl, combine the two different types of chopped tomatoes, garlic, basil, salt, pepper, olive oil, and balsamic glaze. Mix well. Let sit for at least 30-60 minutes while the pasta is cooling. You can also add the chopped-up mozzarella cheese to the bruschetta to help it take on the flavor.
- Next, cook the pasta to al dente, drain it, and leave it in the strainer to cool for 30-60 minutes. Stir it every once in a while to release more of the heat.
- Once the pasta is mostly cooled, you can combine the bruschetta with cut-up pieces of mozzarella and the pasta. Toss and taste...see if you need more salt or more glaze. Refrigerate for at least 2 hours before serving. I like to drizzle the balsamic glaze on top and add a sprig of basil to the top for a nice presentation.
- Enjoy!
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