Bruschetta Pasta Salad is a simple, satisfying meal that combines peak summer tomatoes and fresh herbs with nutrient-dense pasta and grilled chicken. Make it once and enjoy it throughout the week.
Nut free, dairy free, soy free, with a gluten-free option
Every summer I look forward to a few things: ripe farm-stand tomatoes, bright pasta salads, and the occasional campfire treat. This Bruschetta Pasta Salad brings two of those favorites together—fresh summer tomatoes and a pasta salad that holds up all week.
This recipe is easy, versatile, and perfect for meal prep. It’s also a great way to enjoy pasta without overdoing the carbs—pairing it with protein and vegetables keeps meals balanced and satisfying.
What Makes This Bruschetta Pasta Salad Great
- Quick and easy to prepare
- Perfect for meal prep and leftovers
- Bright, fresh, and full of flavor
- Balanced with carbs, protein, and vegetables
- Delicious served chilled or at room temperature
Why pasta can be part of a healthy meal
- Pasta provides fiber (even traditional semolina pasta contains dietary fiber)
- It contributes protein
- It supplies folate
- It contains iron and other nutrients
Ingredients You’ll Need
This dish has three main components:
- The balsamic vinaigrette
- The cooked pasta
- The bruschetta mix
Balsamic Vinaigrette
- Balsamic vinegar
- Good-quality olive oil
- Maple syrup for a natural touch of sweetness
- Garlic
- Seasonings such as oregano, salt, and pepper
Pasta
I used semolina (white) pasta here, but any shape you like works—shells, penne, rotini, or gluten-free varieties. Semolina pasta offers calories for energy along with modest fiber, protein, iron, and folate. If you prefer higher-protein or higher-fiber pastas, feel free to substitute.
Bruschetta Mix
- Fresh tomatoes (Roma or other ripe varieties)
- Finely chopped shallot
- Fresh basil
- Sun-dried tomatoes for added depth
Garlic isn’t listed separately for the bruschetta because it’s included in the vinaigrette, but you can always add extra if you like a stronger garlic flavor.
Protein
I add grilled or rotisserie chicken to round out the meal. Protein helps balance the pasta and keeps you full. Use leftover grilled chicken, pre-cooked strips, rotisserie chicken, or switch to tofu, tempeh, chickpeas, or white beans for a vegetarian option.
How to Make Bruschetta Pasta Salad
The recipe is straightforward and breaks down into simple steps for each component.
1. Boil the pasta
Bring a large pot of salted water to a boil—salt generously to season the pasta. Cook according to package directions until al dente, then drain and let cool slightly.
2. Make the balsamic vinaigrette
Combine balsamic vinegar, olive oil, maple syrup, chopped garlic, oregano, salt, and pepper in a jar with a lid. Shake well and set aside. This dressing also works well on green salads, so make extra if you like.
3. Prepare the bruschetta
Toss chopped tomatoes, finely chopped shallot, fresh basil, and sun-dried tomatoes in a large bowl. Add shredded or chopped grilled chicken and set aside. You can prepare this mixture ahead of time if needed.
4. Assemble the salad
Add the warm (or cooled) pasta to the bowl with the bruschetta and chicken. Drizzle with the balsamic vinaigrette and toss until everything is evenly coated. Taste and adjust seasoning as desired. Serve chilled or at room temperature.
Kitchen Tools
- Large mixing bowls
- Colander for draining pasta
- Stock pot for boiling pasta
Storage and Meal Prep Tips
Pasta salad often tastes better after the flavors meld. Store leftovers covered in the refrigerator for 3–5 days. If you’re bringing it to a picnic or potluck, use a lidded container for easy transport. You can also prep components separately—make the dressing and bruschetta in advance, cook the pasta ahead, and combine when ready to serve.
Quick Recipe Summary
Bruschetta Pasta Salad
Bruschetta Pasta Salad is an easy, balanced meal made with seasonal tomatoes, herbs and spices, plus nutrient-rich pasta and grilled chicken. Cook once and enjoy all week!
Nut free, dairy free, soy free, gluten-free option
- Author: Chelsey
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 4 servings
Ingredients
For the Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- ¼ cup good-quality olive oil
- 1 tablespoon maple syrup
- ½ teaspoon chopped garlic
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta Salad:
- 8 oz pasta (shells suggested)
- 3 cups chopped Roma tomatoes (about 4 tomatoes)
- ½ large shallot, finely chopped
- ½ cup chiffonade basil
- ⅓ cup sun-dried tomatoes
- 1 pound grilled or rotisserie chicken
Instructions
To make the balsamic vinaigrette:
- Combine balsamic vinegar, olive oil, maple syrup, garlic, oregano, salt, and pepper in a lidded container. Shake until combined and set aside.
To make the bruschetta pasta salad:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and let cool slightly.
- In a large bowl, combine tomatoes, shallots, basil, sun-dried tomatoes, and chicken.
- Add the pasta to the bowl, drizzle with the balsamic vinaigrette, and toss to combine. Adjust seasoning and enjoy.
Don’t forget to pin this recipe!
XO