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Bruschetta Pasta Salad

Pasta salad but make it super simple! This Bruschetta Pasta Salad is the perfect dish to make for your next cookout, BBQ, or backyard bash. It comes together in under 20 minutes, so it works like a charm if you're crushed for time. Summer is meant to be spent outdoors and not stuck in your kitchen! The white balsamic in this dressing is so lovely and complements the other ingredients perfectly!

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Bruschetta Pasta Salad: A Summer Staple

Summertime calls for easy, breezy recipes that let you spend more time enjoying the sunshine and less time in the kitchen. That’s why this 20 minute Bruschetta Pasta Salad is the perfect option if you’re craving a vibrant, fresh, and super simple dish. It’s perfect for any cookout, BBQ, or backyard bash as it serves 4 or more and takes little to no effort to make! I’m all about making healthy choices without compromising flavor and this cold pasta salad is no exception. The high-protein Chickapea pasta gives it a nutritious boost, and the texture is absolutely fantastic. You can check out my favorite Chickapea pasta here.

What sets this salad apart is the delightful white balsamic dressing. It’s light, tangy, and elevates the dish to a whole new level. While you could use red wine or regular balsamic vinegar, I truly recommend getting your hands on white balsamic for that extra special touch. It pairs beautifully with cherry tomatoes, fresh basil, and creamy mini bocconcini cheese, creating a flavor explosion in every bite. Get ready to wow your guests and make this Bruschetta Pasta Salad!

Bruschetta Pasta Salad Ingredients

Vinaigrette Ingredients

  • Shallot: This small, bulb-shaped onion has a more delicate and sweet flavour than regular onions. Its finely minced form blends seamlessly into the vinaigrette, providing subtle undertones that enhance the overall taste without overpowering the dressing.
  • Garlic: Known for its strong and distinctive flavor, garlic is a key ingredient in many dressings. When minced, the flavor infuses the vinaigrette and complements the sweetness of the shallots.
  • Dried Oregano: A staple in Mediterranean cooking, dried oregano has a warm, slightly bitter taste that adds depth and complexity to the vinaigrette.
  • White Balsamic Vinegar:  The ingredient that sets this vinaigrette aside from others! I use this white balsamic vinegar and it’s absolutely delicious! This vinegar offers a lighter, slightly sweet alternative to traditional dark balsamic vinegar. Its delicate acidity enhances the vinaigrette without being overpowering, adding a subtle sweetness and a crisp, tangy finish that brightens the entire dish.
  • Olive Oil: Extra virgin olive oil is the backbone of the vinaigrette, providing a rich, smooth texture that helps emulsify the other ingredients. Its fruity and slightly peppery notes add depth to the flavor profile, making the dressing silky and luxurious.
  • Sea Salt and Cracked Pepper: These essential seasonings enhance all the other flavors in the vinaigrette. Sea salt provides a pure, clean saltiness, while cracked pepper adds a hint of heat and complexity, balancing the sweetness and acidity.
  • Chili Flakes: Just a pinch of chili flakes adds subtle heat to the vinaigrette, creating a more dynamic and exciting flavor profile.

For the pasta salad:

  • Gluten-Free Fusilli: This spiral-shaped pasta is perfect for holding onto the vinaigrette and other ingredients. I used Chickapea and its texture and flavor are AMAZING. Usually, I am not a fan of high protein pasta because they don’t hold up well but I am pleasantly surprised with this one! It’s made from chickpeas and takes the nutritional value of this pasta salad to a new high. It’s the perfect gluten-free option for this dish.
  • Mini Bocconcini Cheese: These small, ball-shaped mozzarella cheeses are mild, creamy, and slightly tangy. They add a soft, luscious texture to the salad, creating delightful pockets of creamy flavor that pair well with the fresh vegetables and vinaigrette.
  • Cherry Tomatoes: Bursting with sweetness and juiciness, cherry tomatoes are a vibrant addition to the salad. Their bright red colour and refreshing taste bring a burst of freshness, balancing the creaminess of the cheese and the heartiness of the pasta.
  • Basil Leaves: Fresh basil leaves release a fragrant aroma and a slightly sweet, peppery flavor. This herb is a classic in Italian cuisine, adding a fresh, green element that enhances the overall taste and aroma of the salad.
  • Baby Spinach: Tender and nutrient-rich, baby spinach leaves add a mild, slightly earthy flavor and a vibrant green color to the salad. They provide essential vitamins and minerals, making the salad more nutritious and balanced.
  • Butter Beans: I love butter beans, and if you’ve been around long enough you will know that! Butter beans are also known as lima beans but you can honestly use whatever soft and buttery bean you have on hand. These babies are packed with protein and add a hearty texture and a slightly nutty flavor, making the salad more filling and satisfying.
  • Sea Salt and Cracked Pepper: Rounding the overall flavor of this pasta salad, use these two ingredients as your taste permits!

What’s in Bruschetta Pasta Salad?

This Bruschetta Pasta Salad combines all the classic flavors of traditional bruschetta with the heartiness of pasta salad. Fresh basil, cherry tomatoes, and mini bocconcini cheese are tossed with gluten-free fusilli and a white balsamic vinaigrette. The addition of baby spinach and butter beans adds extra nutrients and texture, making this a filling and delicious dish.

What Kind of Pasta to Use

For this Bruschetta Pasta Salad, I recommend using this Gluten-Free Fusilli from Chickapea. Its high-protein content makes it an excellent choice for those looking to add more protein to their diet without resorting to meat or fish. The texture and flavor of this pasta complement the other ingredients perfectly. If you don’t have this pasta on hand, I suggest using any noodle that has some texture so it can capture all the goodies in this salad!

How To Make Bruschetta Pasta Salad

Start by preparing the vinaigrette. In a small bowl, whisk together finely minced shallot and garlic, dried oregano, white balsamic vinegar, olive oil, sea salt, cracked pepper, and a pinch of chili flakes until well combined. Put this aside until it’s time to combine everything.

Next, cook the gluten-free fusilli according to the package instructions. Once cooked, drain the pasta and let it cool. In a large bowl, combine the cooled pasta with halved cherry tomatoes, mini bocconcini cheese, and rinsed butter beans. Toss these ingredients together to evenly distribute them.

Finally, add baby spinach, chiffonade basil leaves, and Parmigiano cheese to the bowl. Toss the salad again to mix in the greens and cheese. Pour the prepared vinaigrette over the pasta salad, and season with additional sea salt and cracked pepper to taste. Allow the salad to rest for a bit before serving, as the flavors will meld and improve with time.

Make-Ahead Tips for Bruschetta Pasta Salad

This Bruschetta Pasta Salad is perfect for making ahead. Prepare the salad as directed and store it in an airtight container in the refrigerator. The flavors will continue to develop, making it even more delicious the next day. Just give it a good toss before serving. I’ve made this salad as a meal prep previously and it is such a great solution because it doesn’t need to be heated up and arguably taste better after it’s had some time to sit.

What to Serve with Bruschetta Pasta

Bruschetta Pasta Salad pairs well with grilled meats, fish, crispy tofu or even as a standalone main course. It’s a versatile dish that complements a variety of summer favorites. Serve it with grilled chicken, steak, or fish for a complete meal, or enjoy it on its own as a light and refreshing lunch.

Why You’re Going to Love This Cold Pasta Salad

You’re going to fall head over heels for this Bruschetta Pasta Salad because it checks all the boxes for a perfect summer dish. It’s incredibly easy to make, coming together in under 20 minutes, which means less time in the kitchen and more time enjoying the sun. The combination of high-protein Chickapea pasta, juicy cherry tomatoes, fresh basil, and creamy mini bocconcini cheese makes every bite a burst of flavor and nutrition. The white balsamic vinaigrette adds a tangy, sophisticated touch that elevates the whole dish. It’s versatile enough to be served as a main dish, side dish, or even a light lunch and is always impressive!

Other Amazing Summer Dishes to Try

Summer is all about fresh, vibrant flavors, and there are plenty of other amazing dishes you should try to make the most of the season. If you liked this recipe don’t forget to leave a comment and rate below. Check out these recipes before you go!

High Protein Mediterranean Pasta Salad

Both Things Can Be True Salad

BBQ Tofu Salad

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Bruschetta Pasta Salad

Pasta salad but make it super simple! This Bruschetta Pasta Salad is the perfect dish to make for your next cookout, BBQ, or backyard bash. It comes together in under 20 minutes, so it works like a charm if you're crushed for time. Summer is meant to be spent outdoors and not stuck in your kitchen! The white balsamic in this dressing is so lovely and complements the other ingredients perfectly!
5 from 1 vote
Print Pin Rate
Servings: 4
Author: Teri-Ann Carty
Prep Time: 20 minutes
Total Time: 20 minutes

Equipment

  • stovetop
  • pot
  • big bowl

Ingredients

Vinaigrette Ingredients

  • 1 shallot finely minced
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 3 tbsp white balsamic vinegar
  • 4 tbsp olive oil
  • sea salt and cracked pepper
  • 1 pinch chili flakes

Pasta Salad Ingredients

  • 227 grams gluten free fusilli
  • 200 grams mini bocconcini cheese drained
  • 3 cups cherry tomatoes halved
  • 7-8 basil leaves chiffonade
  • 4 cups baby spinach
  • 1 can butter beans drained and rinsed
  • sea salt and cracked pepper
  • Parmigiano cheese
US Customary - Metric

Instructions

  • Whisk vinaigrette ingredients into a small bowl.
  • Add cooked pasta, tomatoes, mini bocconcini and butter beans into a large bowl and toss to combine.
  • Add spinach, basil and parmigiano and toss again.
  • Pour over dressing and season with salt and cracked pepper.
  • Set aside to rest until ready to eat. The longer it sits, the better.

Nutrition

Serving: 1serving | Calories: 562kcal | Carbohydrates: 64g | Protein: 21g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 18mg | Sodium: 109mg | Potassium: 778mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3413IU | Vitamin C: 35mg | Calcium: 249mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

4 Responses

  2. Hi, I love your recipes!
    I notice in the instructions is says in step 2 to add fiore de latte and in step 3 it says add parmigiana and neither are listed in the ingredients list. Can you please clarify?
    Thank you!

    Reply

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