Bruschetta Pasta Salad

★★★★★ 4 Reviews
Mikekey avatar
By Mikekey *
from Seattle, WA

The flavors of bruschetta in a salad. Great for picnics or potlucks.

Blue Ribbon Recipe

Fresh tomatoes and basil give this pasta salad a fresh flavor and mimic the flavors of a Caprese salad. Yum! It's different than most pasta salad recipes. Boiling the pasta in the seasoned water adds a ton of flavor to the pasta. There is not a ton of dressing in this salad - just enough to coat the pasta and give everything a nice tang from the balsamic dressing. We loved the nuttiness and slight crunch toasted pine nuts give the pasta salad. You can serve this as a light summer dinner or a BBQ side dish. If you chill this salad, we recommend mixing in a little more oil and vinegar. The pasta really soaks up the dressing.

— The Test Kitchen @kitchencrew
serves 4
prep time 20 Min
cook time 10 Min
method Stove Top


  •   4 qt
  •   1 Tbsp
    garlic powder (not salt)
  •   1 Tbsp
    dried Italian herbs
  •   2 Tbsp
  •   10 oz
    dry pasta (rigatoni, penne, farfalle, etc.)
  •   1/2 c
    roughly chopped fresh basil
  •   3 medium
    fresh tomatoes, seeded and diced
  •   1/2 c
    crumbled Feta cheese
  •   1/4 c
    toasted pine nuts
  •   1/4 c
    chopped sun-dried tomatoes (not in oil)
  •   3 Tbsp
    balsamic vinegar
  •   3 Tbsp
    olive oil
    salt and pepper, to taste

How To Make

  • 1
    Place a pot with 4 quarts of water on high and add garlic powder, dried Italian herbs and salt.
  • 2
    Once the water comes to a boil add the pasta and boil till the pasta is "al dente" (approximately 8-10 minutes). Drain all of the water from the pasta (don't rinse) and place in a bowl to cool.
  • 3
    Chop fresh basil and tomatoes. Then add to the bowl of pasta.
  • 4
    Toss in all remaining ingredients.
  • 5
    Serve warm, cold, or at room temperature.