Bruschetta Pasta Salad

Bruschetta Pasta Salad

Pasta is my thing, salads are also my thing…therefore, this mashup recipe of the two is definitely up my alley! The combination of al dente spaghetti pasta with the fresh bruschetta, makes for a tremendously delicious, light, fresh and satisfying meal.

This 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 and is made by combining fresh bruschetta with spaghetti pasta and a heaping drizzle of Balsamic glaze – simple, simple! 

What is Bruschetta?

Bruschetta (pronounced brew-SKET-uh, not brew-SHET-uh) is slices of toast with various toppings, most commonly fresh tomatoes dressed with garlic, basil, olive oil, and salt.

Where Did Bruschetta Originate?

Without doubt, Bruschetta is one of Italy’s most popular and notable appetizers. Although not confirmed, it’s origins is said to be located in an area between two regions, Tuscany and Lazio, Italy.

What is the Difference Between Bruschetta and Caprese Salad?

Caprese salad can easily be confused with bruschetta in which call for very similar fresh ingredients – tomatoes and basil. However, caprese salad is served with fresh slices of mozzarella along with a drizzle of olive oil, balsamic vinegar, salt and fresh cracked black pepper.

Ingredients and Ingredient Notes

Vine Ripen Tomatoes – you’ll want to use the freshest, ripest, most juicy tomatoes in any variety that you can find. Vine ripen roma and grape tomatoes tend to be a great choice.
Red Onion – use this sparingly as too much with the combination of the garlic can lend a very overpowering taste. However, using the recommended amount adds a great layer of flavour!
Fresh Basil – definitely fresh, not dried or dehydrated; the flavour is incomparable in this recipe.
Garlic – I recommend using minced garlic, not chopped as it yields a much more intense flavour.
Dried Oregano – use this dried herb to help pull the flavour combo together.
Fine Sea Salt – helps all the ingredients meld together. Feel free to use regular table salt or whatever you have on hand alternatively.
Fresh Cracked Black Pepper – this add a little kick to the recipe for added flavour along with the salt.
Extra-Virgin Olive Oil – you can use regular olive if that is what you have on hand, however my preference is extra virgin.
Cheese – this is optional, however my preference is to use fresh burrata, parmesan, feta or goat cheese.
Balsamic Glaze – also known as balsamic reduction is an essential ingredient for that authentic bruschetta taste.
Spaghetti Pasta – use this variety of pasta or your preferred pasta of choice.

What is Balsamic Vinegar Glaze (Reduction)

Balsamic Glaze is essentially a reduction of balsamic vinegar. It’s when balsamic vinegar is simmered in a saucepan with brown sugar for around 12 to 15 minutes or until it’s reduced in half and has the consistency of maple syrup or honey.

Is Balsamic Glaze the Same As Balsamic Vinegar?

Essentially, yes as the main ingredient in balsamic glaze is balsamic vinegar. However the difference is in its consistency. Balsamic vinegar is simmered with brown sugar until the consistency resembles that of maple syrup, known as balsamic glaze or reduction.

Recipe Shortcut: Use Store Bought Balsamic Glaze

Save time and effort and opt for store bought balsamic glaze. Nonna Pia’s Balsamic Glaze is so tasty, and my recommendation (this is not sponsored – I genuinely love their product).

What You Need to Make Bruschetta Pasta Salad

Sharp Chef Knife: this makes the prep work of chopping the fresh ingredients much easier. However, use whatever knife you are most comfortable with, just ensure its sharp.

Cutting Board: this is an essential in the kitchen and used for preparing ingredients.

How to Make Fresh Homemade Bruschetta

1. Dice Tomatoes and Onions – chop tomatoes and red onion to an equal size and 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 chopped tomatoes and red onions.

3. Mix and Allow to Marinate – mix all ingredients together until well combined, then set bruschetta aside to allow the flavours to meld.

Step by Step Instructions

1. Cook Pasta – bring a large pot of salted water to a boil. Add the pasta 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

How to Make Your Own Balsamic Glaze (Reduction)

1. Combine 2 cups of a good quality balsamic vinegar with 1/2 cup brown sugar or honey (optional).
2. 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!

Notes for Balsamic Glaze

• Time will vary depending on whether you use the brown sugar/honey (more time without…less time with).
• The glaze will thicken slightly as it cools.

Recipe Variations and Substitutions

This recipe has endless variations and substitutions that you can opt for to either elevate or simply change up this pasta salad. Some of my favourite ways to do this are by adding or substituting:

• Grilled or Roasted Chicken – this is what you’ll call a Chicken Bruschetta Pasta Salad.
• Cheese – such as fresh burrata, parmesan, feta, goat, or mozzarella cheese balls (bocconcini).
• Veggies – roasted or grilled veggies are a great choice, such as red peppers, mushrooms or eggplants.