This vibrant summer pasta salad transforms classic tomato bruschetta into a satisfying main dish or side. Ripe cherry tomatoes are lightly salted to release their juices, then marinated with gently warmed garlic, extra-virgin olive oil, white wine vinegar, and oregano. Ruffled pasta, creamy mozzarella, fresh basil, Parmigiano Reggiano, and crisp sourdough croutons complete the salad. An optional drizzle of balsamic glaze adds a sweet, tangy finish.

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes

Ingredients

Cherry Tomato Bruschetta Pasta Salad

• 8 ounces mafalde corta, short lasagnette, or another short ruffled pasta
• 2 pints cherry tomatoes, halved or quartered
• 3/4 teaspoon kosher salt, divided, plus more for the pasta water
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced or finely minced
• 3 tablespoons white wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 cup mozzarella pearls, drained
• 1/2 cup finely grated Parmigiano Reggiano, plus additional for serving
• 1/3 cup loosely packed fresh basil leaves, cut into chiffonade
• 1 1/2 cups sourdough croutons, divided
• Balsamic glaze, optional, for serving

Sourdough Croutons

• 1 1/2 cups sourdough bread, torn into irregular 1/2-inch pieces
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt

Preparation

1. Place the tomatoes in a large mixing bowl. Season with 1/2 teaspoon of the salt and gently toss to combine. Let the tomatoes stand for 10 minutes to release their juices.
2. Heat 1/4 cup olive oil in a small skillet over low heat. Add the garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant and softened but not browned.
3. Pour the warm garlic oil over the tomatoes. Add the white wine vinegar, oregano, black pepper, and remaining 1/4 teaspoon salt. Gently toss and let the tomatoes marinate at room temperature for at least 20 minutes.
4. Heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat. Add the torn sourdough bread and 1/4 teaspoon salt. Cook, stirring frequently, until the croutons are crisp and golden brown, 6 to 8 minutes. Transfer them to a plate and let cool.
5. Bring a large pot of generously salted water to a boil. When using long lasagnette or lasagna sheets, break them into rustic, irregular pieces. Add the pasta and cook until al dente according to the package directions.
6. Before draining the pasta, reserve 1/2 cup of the pasta cooking water. Drain the pasta thoroughly but do not rinse it.
7. Spread the pasta on a rimmed sheet pan or transfer it to a wide bowl. Spoon approximately 2 tablespoons of the tomato marinade over the warm pasta and toss gently. Let the pasta cool for 10 to 15 minutes.
8. Add the slightly warm pasta to the bowl with the tomatoes and their accumulated juices. Add the mozzarella, Parmigiano Reggiano, basil, and 3/4 cup of the croutons.
9. Toss gently until everything is evenly combined. Let the salad stand for 5 to 10 minutes so the pasta can absorb the tomato juices and the flavors can meld.
10. Add reserved pasta water, 1 tablespoon at a time, only when the salad appears dry.
11. Taste and adjust the salt, pepper, or vinegar as needed.
12. Transfer the pasta salad to a serving bowl. Top with the remaining croutons and additional Parmigiano Reggiano.
13. Finish with a light drizzle of balsamic glaze, when desired.

Cook’s Notes

• Use the ripest, sweetest cherry tomatoes available because their juices form the foundation of the dressing.
• Do not brown the garlic. Browning can make it bitter and overpower the fresh tomato flavor.
• Dressing the pasta while it is still slightly warm helps it absorb the tomato marinade without becoming gummy.
• The tomatoes will usually release enough liquid to dress the pasta, so add reserved pasta water only when the salad appears dry.
• Use balsamic glaze sparingly. It should accent the tomatoes rather than make the salad noticeably sweet.
• Add only half of the croutons during assembly. The remaining croutons provide fresh crunch at serving time.
• When preparing the salad in advance, refrigerate it without the basil, croutons, or balsamic glaze. Bring it toward room temperature and add those ingredients immediately before serving.
• The salad is most flavorful when served at room temperature rather than directly from the refrigerator.

Serving Suggestions

• Grilled chicken
• Italian sausage
• Grilled shrimp
• Salmon
• Steak
• Arugula salad with lemon and olive oil
• Antipasto platter

Beverage Suggestions

• Pinot Grigio
• Sauvignon Blanc
• Vermentino
• Dry rosé
• Prosecco
• Sparkling water with lemon and fresh basil