Bruschetta Pasta Salad is the perfect light and fresh summer pasta side dish you must try! This pasta uses orzo pasta, fresh tomatoes, fresh mozzarella, basil, and balsamic dressing. Made in less than 20 minutes it will be a great summer staple.
Pasta salads are a summer staple in our house. There are so many varieties that you can create, but one of my favorite summer flavors is bruschetta. You cannot beat fresh tomatoes, fresh mozzarella, and basil all together with balsamic. It creates the yummiest fresh and simple recipe.
Bruschetta pasta salad can be thrown together in less than 20 minutes which makes it a quick and simple side for summer. I like to prep all the ingredients while the pasta cooks so that I can just mix it all together and be done!
Add some Protein to Bruschetta Pasta Salad
This pasta salad would be super yummy with some grilled chicken, shrimp, or even grilled steak added in. Turning this Bruschetta Pasta Salad from a side dish to a main dish is as simple as adding protein to it.
What is in Bruschetta Pasta Salad?
With a few simple ingredients you have a delicious and simple side dish fit for the summer.
- Orzo: I love orzo pasta. It is rice shaped, but has the same texture as pasta. You can use any pasta you like in this recipe though.
- Tomatoes:
- Mozzarella
- Basil
- Balsamic Vinegar: I used the barrel aged balsamic from my favorite shop Ampersand Oil, but your favorite balsamic vinegar will work.
- Olive Oil: I wanted to add a little extra basil flavor so I used the Basil Genovese infused olive oil from Ampersand Oil, but regular olive oil will do the trick here as well!
How do you make Bruschetta Pasta Salad?
This pasta salad is super simple to make! Simply cook your pasta and mix everything together. It is yummy when still a little warm or chilled completely. Check out all of the step by step instructions below.
Bruschetta Pasta Salad
Ingredients
- 1 cup orzo pasta
- 1 cup diced tomatoes I used quartered cherry tomatoes
- 1 cup fresh mozzarella I used marinated pearls
- 3 cloves garlic minced
- 1/2 cup basil chopped
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- salt + pepper to taste
Instructions
- Cook orzo according to package. Drain, rinse and set aside.
- While the pasta is cooking dice your tomatoes, mozzarella, and basil. You want the don't want the tomatoes and mozzarella too large. I quartered cherry tomatoes and quartered the mozzarella pearls.
- In a large bowl combine cooked pasta, tomatoes, mozzarella, and basil. Add in balsamic vinegar, olive oil, and salt and pepper. Mix to combine.
- Serve immediately or place in refrigerator to finish cooking the pasta.
- If I am in a hurry and want the pasta completely cooled I will rinse in cool water and then place some ice cubes in the strainer to help cool faster.
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