Easy Summer Bruschetta Pasta Recipe
This Easy Summer Bruschetta Pasta Recipe is the ultimate warm-weather dish — light, fresh, and bursting with seasonal flavors! Juicy cherry tomatoes, fragrant garlic, fresh basil, and creamy mozzarella are tossed with al dente pasta and drizzled with rich extra-virgin olive oil for a simple yet mouthwatering summer meal. Whether served warm or chilled, this quick 20-minute recipe is perfect for lazy lunches, dinner parties, or even a flavorful picnic. One bite, and you’ll fall in love with the taste of summer!
Ingredients
- 12 oz 340g pasta (penne, spaghetti, or fusilli)
- 2 cups cherry or grape tomatoes halved
- 2 –3 cloves garlic minced
- 1 cup fresh mozzarella balls ciliegine or bocconcini, halved
- 1/4 cup fresh basil chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar optional
- Salt and black pepper to taste
- Pinch of red pepper flakes optional, for heat
- Freshly grated parmesan cheese optional, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Make the bruschetta mix: While the pasta cooks, combine halved cherry tomatoes, minced garlic, chopped basil, olive oil, salt, black pepper, and optional red pepper flakes in a large mixing bowl. Let it sit for 5–10 minutes so the flavors can meld together.
- Combine pasta and bruschetta topping: Add the warm cooked pasta to the tomato mixture. Toss everything together until well coated.
- Add cheese and optional ingredients: Gently stir in the halved mozzarella balls. If using, add balsamic vinegar for a tangy depth of flavor.
- Serve: Serve immediately warm, or refrigerate and serve chilled as a pasta salad. Garnish with more basil, parmesan, or a drizzle of olive oil, if desired.