Bruschetta Pasta Salad

This Bruschetta Pasta Salad is one of those recipes that feels fancy but is actually ridiculously simple. It works in the middle of summer, at a spring shower, next to grilled chicken, or honestly on a random Tuesday when you want something fresh but filling.

You can serve it as a side… or toss in grilled chicken and call it dinner. Use a protein pasta and suddenly you’ve covered all the food groups without overthinking it.

It’s bright. It’s fresh. It tastes like something you’d order at a little neighborhood café.

Bruschetta Pasta Salad

Serves 4–5

Ingredients

• 1 lb penne pasta

• 3 pints cherry tomatoes, quartered

• 1 large clove garlic, finely minced

• ½ cup good olive oil

• 1 tsp salt

• ½ tsp freshly ground black pepper

• 1 cup fresh basil, cut into ribbons

• 8 oz mozzarella, cut into small cubes

• Flaked sea salt, for finishing

Directions

1. In a large bowl, gently toss together the tomatoes, garlic, basil, mozzarella, olive oil, salt, and pepper. Let it sit on the counter for 30 minutes to an hour so everything gets juicy and flavorful. Don’t skip this part. This is where the magic happens.

2. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain.

3. While the pasta is still warm, toss it with the marinated tomato mixture. The heat helps everything soak in.

4. Finish with a generous sprinkle of flaked sea salt and another crack of black pepper. Serve warm or at room temperature.

Simple. Fresh. And always a hit!