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Cherry Tomato Bruschetta Pasta Salad

Cherry tomato bruschetta pasta salad with juicy halved tomatoes, fresh basil, garlic, and al dente pasta tossed in an olive oil–balsamic dressing. It’s built like bruschetta but served chilled, so the flavors mingle after a short rest.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

short pasta
  • 1 lb short pasta Cook to al dente, then cool completely so it doesn’t steam the tomatoes.
cherry tomatoes
  • 3 cup cherry tomatoes Halve them so their juices distribute through the salad.
fresh basil
  • 0.5 cup fresh basil Chop fresh leaves for a bright, herbal finish.
garlic
  • 3 garlic Minced cloves for even flavor in every bite.
olive oil and balsamic
  • 0.25 cup olive oil Use extra-virgin for the best bruschetta-style aroma.
  • 2 tbsp balsamic vinegar Whisked with olive oil to coat pasta and tomatoes.
mozzarella pearls
  • 1 cup mozzarella pearls Add for creamy pops of cheese throughout the salad.
salt and pepper
  • 0.25 Salt and pepper Season to taste at the end, after chilling.

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.
  2. Arrange the cooled pasta on a sheet pan in an even layer so it stops steaming before mixing.
Build the tomato mixture
  1. In a large bowl, combine the halved cherry tomatoes, chopped fresh basil, and minced garlic.
Dress and combine
  1. Whisk the olive oil and balsamic vinegar together, then pour over the tomato mixture.
  2. Add the cooled pasta and mozzarella pearls to the bowl.
  3. Toss everything gently until evenly coated with the dressing and tomatoes.
Chill and serve
  1. Season with salt and pepper to taste, then chill for at least 30 minutes before serving.

Notes

Pro tip: salt the halved tomatoes lightly and let them sit for 10 minutes to draw out extra juice before mixing, so your salad stays glossy instead of watery. Refrigerate in an airtight container up to 3 days. Freezer: no, pasta and fresh tomatoes won’t hold texture well. Dietary swap: use fresh mozzarella pearls or omit the cheese for a lighter vegetarian variation (still uses eggs-free ingredients if you choose a dairy-free mozzarella).