Italian/ Main Dishes & Entrées/ Noodles & Pasta/ Quick, Easy & Under 30/ Summer/ Vegan/ Vegetarian

Bruschetta Pasta Salad

Bruschetta Pasta with Balsamic Drizzle, is a light, fresh and delicious summery pasta salad recipe that you must try! Made by combining fresh bruschetta with spaghetti pasta this recipe uses the freshest ingredients, is one of the easiest to make and comes together in no time. Recipe is vegan and vegetarian friendly, and includes a step-by-step recipe video.

Bruschetta Pasta with Balsamic Drizzle in Large Skillet

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Bruschetta Pasta Salad is a light, fresh and delicious summery pasta salad recipe that you must try! Made by combining fresh bruschetta with spaghetti pasta this recipe uses the freshest ingredients, is one of the easiest to make and comes together in no time. Recipe is vegan and vegetarian friendly, and includes a step-by-step recipe video.

Bruschetta Pasta with Balsamic Drizzle

Bruschetta Pasta Salad

This is summertime or all-year-round Bruschetta Pasta with Balsamic Drizzle is one you must try! Especially when the heat is kicking and the sun is out, it calls for all the light, fresh and delicious recipes! This summery pasta salad is a must try & is made by combining fresh bruschetta with spaghetti pasta & a heaping drizzle of Balsamic glaze – simple, simple! 

Here are some other reasons this is the best Bruschetta Pasta with Balsamic Drizzle recipe:

  • It’s a quick and easy weeknight recipe the family will love – ready in just 30 minutes
  • Vegan and vegetarian friendly
  • Easily add protein – grilled chicken or steak, and even shrimp do well

Bruschetta Pasta Recipe Tips & Notes

This Bruschetta Pasta is super easy to make, super fresh, flavourful, and absolutely delicious but here are some tips to help guide you:

  • Switch up the Pasta, use the pasta of your choice i.e. penne, farfalle, linguine, spaghetti etc. for this recipe, and cook according to package directions or until al dente.
  • Allow your Bruschetta mixture to Marinate, this helps the flavours meld. Mix your chopped tomatoes, olive oil, basil and seasoning, then let the entire mixture rest for at least 10 to 15 minutes. 
  • Add Protein, serve as a light and fresh vegetarian or vegan meal on its own, or add grilled chicken, steak, or shrimp for added protein.
  • Add Cheese, try fresh parmesan, crumbled feta, goat cheese or burrata
Bruschetta Pasta with Large Fork in Skillet

How to Make Fresh Homemade Bruschetta

1. Dice Tomatoes and Onions – dice tomatoes and red onion, set aside in a medium sized bowl.

2. Add Herbs and Spices – add fresh basil, minced garlic, oregano, salt, black pepper, and olive oil to the tomato and red onions.

3. Mix and Marinate – mix together all ingredients until well combined, then set mixture aside to marinate.

How to Make Bruschetta Pasta with Balsamic Drizzle

  1. Cook Pasta – bring a large pot of salted water to a boil. Add the pasta (500g) and cook according to package directions or until al dente.
  2. Make the Bruschetta – dice tomatoes and onion, set aside in a medium bowl. Add fresh basil, minced garlic, oregano, salt, pepper and 3 tbsp olive oil to the serving bowl. Stir to combine, set mixture aside to marinate for 10 to 15 minutes or until pasta has boiled.
  3. Combine Pasta and Bruschetta – when the pasta has finished cooking to al dente, drain, drizzle with 2 tbsp olive oil and transfer to a large heatproof serving bowl or skillet. Add bruschetta to the pasta and toss together until well combined; season to taste if needed.
  4. Drizzle & Garnish – drizzle balsamic glaze, top with extra basil, cheese (optional), and black pepper if desired and serve

Bruschetta Pasta Salad Step-by-Step How to Video

Grab the Grocery List (Screenshot The Recipe Ingredients Below)!

Vine Ripen Tomatoes or any variety
Small Red or White Onion
Fresh Basil
Garlic
Dried Oregano
Fine Sea Salt
Fresh Cracked Black Pepper
Extra-Virgin Olive Oil
Fresh Parmesan, Crumbled Feta or Goat Cheese, optional
Balsamic Vinegar Glaze
Spaghetti Pasta, or pasta of choice

Bruschetta Pasta Balsamic Drizzle_Overhead Shot

Try this Bruschetta Pasta with These Add-Ons

  1. Steaked, sliced
  2. Grilled Chicken, sliced
  3. Jumbo Shrimp
  4. Fresh Parmesan, Crumbled Feta or Goat Cheese

See My Story Below for Step-by-Step Instructions

Other Fresh and Delicious Summery Recipes

Tomato Basil Bruschetta Bites & Jerk Burgers with Pineapple Mango Salsa

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Bruschetta Pasta with Balsamic Drizzle

Bruschetta Pasta with Balsamic Drizzle

Bruschetta Pasta Salad, is a light, fresh and delicious summery pasta salad recipe that you must try! Made by combining fresh bruschetta with spaghetti pasta this recipe uses the freshest ingredients, is one of the easiest to make and comes together in no time. Recipe is vegan and vegetarian friendly, and includes a step-by-step recipe video.
4 from 7 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Italian, Main Dishes & Entrees, Noodles & Pasta, Quick, Easy & Under 30, Summer, Vegan, Vegetarian
Cuisine Italian
Servings 4 servings
Calories 494 kcal

Ingredients
  

  • 4 Vine Ripen Tomatoes or any variety, diced
  • 1/2 small Red Onion diced
  • 2 tbsp Fresh Basil chopped, plus more for garnish
  • 1 Clove Garlic minced
  • 1/2 tsp Oregano
  • 1/4 tsp Fine Sea Salt more or less to taste
  • 1/4 tsp Black Pepper
  • 5 tbsp Extra-Virgin Olive Oil divided
  • Parmesan Cheese Crumbled Feta or Goat Cheese, as desired, optional
  • 3 tbsp Balsamic Vinegar Glaze as desired
  • 500 g Spaghetti Pasta or pasta of choice

Instructions
 

  • Bring a large pot of salted water to a boil. Add the pasta (500g) and cook according to package directions or until al dente.
  • In the meantime, make the bruschetta. Dice tomatoes and onion, set aside in a medium bowl. Add fresh basil, minced garlic, oregano, salt, pepper and 3 tbsp olive oil to the serving bowl. Stir to combine, set mixture aside to marinate for 10 to 15 minutes or until pasta has boiled.
  • When the pasta has finished cooking to al dente, drain, drizzle with 2 tbsp olive oil and transfer to a large heatproof serving bowl or skillet. Add bruschetta to the pasta and toss together until well combined; season to taste if needed. Drizzle with balsamic glaze, top with extra basil, cheese (optional), and black pepper if desired and serve immediately!

Notes

Make Your Own Balsamic Glaze – 1 cup of a good quality balsamic vinegar and 1/4 cup brown sugar or honey (optional). Bring to a low boil and reduce heat to keep at a simmer for 12-15 minutes, stirring occasionally until reduced by half and lightly coats the back of a spoon! Time will vary depending on whether you use the brown sugar/honey (more time without…less time with).

Nutrition

Calories: 494kcalCarbohydrates: 100gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 160mgPotassium: 601mgFiber: 6gSugar: 7gVitamin A: 1083IUVitamin C: 18mgCalcium: 49mgIron: 2mg
DID YOU MAKE THIS RECIPE?If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below I always love hearing from you! You can also tag @theseasoned.skillet and use #theseasonedskillet on Instagram!
Bruschetta Pasta with Balsamic Drizzle Up Close with Pasta Swirl

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3 Comments

  • Reply
    Ginger Kowski
    August 28, 2021 at 5:49 pm

    Just wondering about the balsamic vinegar glaze. Is there a recipe? Thanks, Ginger

    • Reply
      Taneisha Morris
      January 9, 2022 at 11:30 pm

      Hi Ginger, I don’t have a published balsamic vinegar glaze recipe on the site just yet however, I will be posting one shortly and updating the post with a link to it. In the meantime I do 1 cup of a good quality balsamic vinegar and 1/4 cup brown sugar or honey (optional). I then bring to a low boil and reduce heat to keep at a simmer for 12-15 minutes, stirring occasionally until reduced by half and lightly coats the back of a spoon! Time will vary depending on whether you use the brown sugar/honey (more time without…less time with).

  • Reply
    Denis
    December 6, 2021 at 5:44 pm

    Yes! My experiments with spaghetti have shown that only fresh vegetables go to them. In my salad there were only red onions and tomatoes and black pepper and olive oil and vinegar was table vinegar – your recipe is improved, we think on the same wavelength. I am from Russia, the city of Vladimir, I am gray (white)

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