Bruschetta Pasta Salad

When summer rolls around, we can’t get enough of the fresh flavors of bruschetta. With sweet cherry tomatoes and fresh basil, this classic snack has inspired many of our favorite summer recipes, from our bruschetta pasta to grilled bruschetta chicken. To create an easy side dish worthy of any summer potluck, we returned to the flavors of the tried-and-tried dish. The result? This bruschetta pasta salad, loaded with multi-colored cherry tomatoes, fresh basil, and tangy balsamic vinegar. Here’s how to make it the best it can be:

The best pasta for pasta salad:
We chose orecchiette for its small, curved shape that perfectly catches the dressing in this pasta salad. But, you can really use any small pasta shape that you’d like! Farfalle, penne, or fusilli would all be great choices, but feel free to take inspo from some of our favorite pasta salad recipes. 

Top tips for making bruschetta pasta salad:
— The tomatoes. We suggest using multi-colored cherry tomatoes for the most eye-catching presentation, but feel free to use regular cherry tomatoes if that’s all you can find! Alternatively, you can also use diced Roma tomatoes.
— Make it cheesy. If you prefer a cheesy component in your pasta salad (we don’t blame you), add in some freshly grated Parmesan cheese, or even mozzarella pearls.
— Let it rest. While you can enjoy this pasta salad right away, if you really want the flavors to develop, let it rest in the fridge for up to an hour before serving. 

Storage.
If you have any leftovers, store them in an airtight container in the fridge for around 4 days.

Made this recipe? Let us know how it went in the comments below!