This Bruschetta Pasta is everything I crave when the weather warms up - bright Roma tomatoes, fresh basil, and a tangy balsamic vinaigrette that coats every bite of tender penne. I first made this on a sticky July evening when I didn't want to turn on the stove for long, and it's been my go-to ever since. The best part? It comes together in just 25 minutes with ingredients you probably already have.
If you're looking for more quick dinner recipes, you might also love this Delicious Marry Me Chicken Recipe or this Easy Chicken Cacciatore Recipe.
Why You'll Love This Bruschetta Pasta
This pasta feels fancy but couldn't be simpler. You're basically making a quick vinaigrette, tossing it with fresh tomatoes and basil, and stirring in cooked pasta. No complicated techniques, no hard-to-find ingredients. It works beautifully as a light main dish on hot evenings, and it's just as good served cold the next day. The flavors actually get better as everything sits together in the fridge. Kids love it because it's not too heavy, and adults appreciate how fresh and bright it tastes without being boring.
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Bruschetta Pasta Ingredients
Here's what you'll need to make this fresh and flavorful Bruschetta Pasta.
See Recipe Card Below This Post For Ingredient Quantities
Olive oil: Creates the base of the vinaigrette and adds richness. Use a good quality olive oil since you'll really taste it here.
Balsamic vinegar: Brings tangy sweetness and depth to the dressing. It balances the richness of the olive oil perfectly.
Dijon mustard: Helps emulsify the vinaigrette so it clings to the pasta instead of separating. Also adds a subtle kick.
Garlic: Minced fresh garlic infuses the dressing with that classic Italian flavor. Don't skip this - it's essential.
Salt: Enhances all the other flavors and keeps the dish from tasting flat.
Freshly cracked pepper: Adds a gentle heat and aromatic quality. Freshly cracked tastes so much better than pre-ground.
Roma tomatoes: These meaty tomatoes have fewer seeds and less water, so your pasta won't get watery. Finely dicing them helps them mix evenly.
Penne pasta: The ridges and tube shape catch the vinaigrette and bits of tomato. Any short pasta shape works, though.
Fresh basil: Chopped basil adds that unmistakable fresh, slightly peppery flavor. Dried basil just won't give you the same bright taste.
How To Make Bruschetta Pasta
This comes together quickly with just a few simple steps.
Make the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until the mixture looks smooth and slightly thickened, about 30 seconds.
Prepare the tomatoes: Finely dice the Roma tomatoes into small, even pieces. Add them to a large mixing bowl and pour the vinaigrette over top. Stir everything together, then set the bowl aside to let the tomatoes marinate for a few minutes. This helps the flavors meld together.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions, usually about 7 to 8 minutes, until it's al dente with a slight bite. Drain the pasta well in a colander and set it aside to cool to room temperature.
Prepare the basil: While the pasta cools, roughly chop the fresh basil into thin ribbons. You want the pieces small enough to distribute evenly but not so tiny that they disappear.
Combine everything: Once the pasta has cooled down, add it to the bowl with the marinated tomatoes. Toss in the chopped basil. Stir everything together gently until the pasta is evenly coated in the dressing and the tomatoes and basil are distributed throughout. Taste and adjust the seasoning with more salt or pepper if needed.
Serve: Serve immediately at room temperature, or cover and refrigerate for later. This pasta tastes great either way.
Substitutions and Variations
You can easily adapt this Bruschetta Pasta to what you have on hand.
Different pasta shapes: Try rotini, farfalle, or fusilli instead of penne. Any short pasta with ridges or curves works well because it holds onto the dressing.
Swap the vinegar: Red wine vinegar or white wine vinegar can replace the balsamic if that's what you have. The flavor will be a bit less sweet but still delicious.
Add protein: Toss in cooked chicken, grilled shrimp, or white beans to make this more filling. A bruschetta chicken pasta is especially popular.
Make it creamy: Stir in some fresh mozzarella pearls or a splash of heavy cream for a creamy bruschetta pasta version.
Cherry tomatoes: Use halved cherry tomatoes instead of Roma tomatoes if you prefer. They're sweeter and add nice pops of color.
Extra vegetables: Diced cucumber, sliced olives, or roasted red peppers would all fit right in.
Equipment For Bruschetta Pasta
This Bruschetta Pasta keeps things simple with basic kitchen tools.
Mixing bowl: You'll need a large one for combining the tomatoes and pasta.
Small bowl for vinaigrette: A small bowl makes it easy to whisk the dressing together smoothly.
Colander: Essential for draining the cooked pasta.
Knife and cutting board: For dicing tomatoes and chopping basil.
Storage Your Bruschetta Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta actually tastes even better the next day after the flavors have had more time to blend together. The basil might darken slightly, but it won't affect the taste. If the pasta seems dry after refrigeration, drizzle a little extra olive oil over it before serving. This dish is meant to be served cold or at room temperature, so there's no need to reheat it.
Serving Suggestions
This Bruschetta Pasta is versatile and pairs well with so many things.
Serve it alongside grilled chicken or fish for a complete summer meal. The fresh, tangy flavors complement smoky grilled meats beautifully. It also works wonderfully as a potluck dish or picnic side - just keep it chilled in a cooler until you're ready to serve. For a simple lunch, enjoy it on its own with some crusty bread for scooping up any extra vinaigrette at the bottom of the bowl. You could also serve it with this Best Vegan Red Lentil Stew Recipe for a Mediterranean-inspired spread.
Expert Tips
Let the tomatoes marinate in the vinaigrette for at least 5 to 10 minutes before adding the pasta. This step makes a huge difference in the final flavor.
Use room temperature or slightly cooled pasta rather than hot pasta. If you add hot pasta to the tomatoes, it can make them mushy and watery.
Don't rinse your pasta after draining. The light coating of starch helps the dressing cling better.
Taste before serving and adjust the seasoning. Depending on your tomatoes and how salty your pasta water was, you might need a little more salt or a splash more vinegar.
For the best flavor, use ripe, in-season tomatoes. Off-season tomatoes won't have the same sweetness and can make the dish taste dull.
If you're making this ahead, wait to add the basil until just before serving. This keeps it from wilting and turning dark.
What Makes This Bruschetta Pasta Special
Bruschetta pasta takes the classic Italian appetizer - those crispy toasted bread slices topped with tomatoes and basil - and turns it into a full meal. Instead of bread, you get pasta coated in the same fresh, garlicky tomato mixture. The vinaigrette does double duty here, marinating the tomatoes while they sit and then dressing the pasta when everything comes together. It's like a Mediterranean pasta salad, but lighter and more refreshing.
FAQ
Can you put bruschetta on pasta?
Yes, absolutely! Bruschetta Pasta combines the classic tomato, basil, and garlic topping traditionally served on toasted bread with cooked pasta instead. The fresh ingredients coat the pasta beautifully, and you get all those bright Italian flavors in every bite. My sister Sarah loves it served cold from the fridge.
What is bruschetta sauce for?
Bruschetta sauce - the mixture of tomatoes, olive oil, garlic, and herbs - is traditionally spooned onto toasted bread as an appetizer. But it's incredibly versatile and works beautifully tossed with pasta, spooned over grilled chicken or fish, or even served with crackers as a dip. The tangy, garlicky flavor brightens up just about anything.
What is usually on a Bruschetta Pasta?
Classic Bruschetta Pasta features diced fresh tomatoes, minced garlic, fresh basil, olive oil, and sometimes a splash of balsamic vinegar, all piled on top of toasted bread rubbed with garlic. Some versions add mozzarella or Parmesan cheese. The key is using ripe, flavorful tomatoes and good quality olive oil.
How to make an Italian Bruschetta Pasta?
Traditional Italian Bruschetta Pasta starts with good crusty bread, sliced and toasted until golden. Rub the warm toast with a cut garlic clove, then top with a mixture of diced ripe tomatoes, fresh basil, olive oil, salt, and pepper. Keep it simple and let the quality of the ingredients shine through. For this pasta version, we skip the bread and toss everything with penne instead.
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Pairing
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Bruschetta Pasta
Ingredients
- ⅓ cup olive oil for vinaigrette
- 3 tablespoon balsamic vinegar adds tanginess
- ½ tablespoon Dijon mustard helps emulsify the dressing
- 2 cloves garlic minced (for flavor)
- ½ teaspoon salt seasoning
- ½ teaspoon freshly cracked black pepper seasoning
- 4 Roma tomatoes for dicing
- 12 oz. penne pasta or any short pasta
- ½ cup fresh basil loosely packed (for freshness)
Instructions
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Whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a bowl until smooth.
- Dice the Roma tomatoes into small pieces.
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Combine the tomatoes with the vinaigrette in a large bowl, stirring gently to mix. set aside to marinate.
- Cook the penne pasta according to the package instructions (typically 7-8 minutes until al dente). Drain well and allow the pasta to cool.
- While the pasta is cooling, roughly chop the basil leaves.
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Give the marinated tomatoes a final stir before adding the cooled pasta and chopped basil to the bowl. Toss everything together until well combined. Taste and adjust seasoning with more salt or pepper if needed.
- Serve immediately, or refrigerate until ready to serve.
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