I can’t get enough of this Bruschetta Pasta, packed with juicy cherry tomatoes, basil, lemon, garlic, and tender orecchiette in every fresh, summery bite. It’s the meatless pasta salad that makes peak tomato season feel like the main event.

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I’m obsessed with Bruschetta Pasta because it tastes like summer got loud in the best way. I love the way juicy cherry tomatoes spill into the curves of orecchiette pasta, making every bite fresh, tangy, and ridiculously satisfying.

No heavy sauce. No fuss.

Just that bright, garlicky, lemony bite I crave when the market is stacked with tomatoes and I want dinner that still feels light. And honestly, I could eat this cold straight from the fridge and be thrilled.

But at the table, piled high in a bowl? Even better.

Meatless, colorful, filling, and completely addictive. My summer staple.

Ingredients

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Orecchiette catches all the juicy tomato bits, so every bite feels loaded.
Cherry tomatoes bring that sweet, fresh bruschetta vibe without trying too hard.
Fresh mozzarella makes it creamy and snacky, like pasta met caprese salad.
Red onion adds a little bite, but it doesn’t take over.
Garlic gives the whole bowl that “okay, one more bite” energy.
Olive oil makes everything glossy, rich, and honestly way more satisfying.
Parmesan adds salty depth, because pasta always wants a little cheese backup.
Basil keeps it fresh and summery, even if you’re eating inside.
Lemon juice wakes everything up, so it doesn’t taste flat.
Plus lemon zest adds a bright little pop if you’re feeling fancy.
Red pepper flakes bring gentle heat, not full drama.
Salt and black pepper pull the flavors together like they belong.
Basically, balsamic adds tangy sweetness that makes the tomatoes taste even better.

Ingredient Quantities

12 ounces orecchiette pasta

1.5 to 2 pints cherry or grape tomatoes, halved

8 ounces fresh mozzarella ciliegine, halved or 1 cup diced fresh mozzarella (optional)

1/2 small red onion, very thinly sliced or finely chopped

3 large garlic cloves, minced

1/2 cup extra virgin olive oil

1/4 cup freshly grated Parmesan cheese, plus more for serving

1/4 cup fresh basil leaves, torn or thinly sliced

Juice of 1 lemon (about 2 tablespoons)

Zest of 1 lemon (optional)

1/2 teaspoon red pepper flakes (optional)

Salt, to taste (about 1 to 1 1/2 teaspoons kosher salt)

Freshly ground black pepper, to taste

1 to 2 teaspoons balsamic vinegar or a drizzle of balsamic glaze (optional)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces orecchiette until al dente according to package instructions; reserve 1 cup pasta water, then drain and transfer pasta to a large bowl to cool slightly.

2. While pasta cooks, halve
1.5 to 2 pints cherry or grape tomatoes and place in a mixing bowl with 1/2 small red onion, very thinly sliced or finely chopped.

3. Add 3 large minced garlic cloves, 1/2 cup extra virgin olive oil, juice of 1 lemon, 1/4 cup freshly grated Parmesan, 1/2 teaspoon red pepper flakes if using, 1 to 2 teaspoons balsamic vinegar or a drizzle of balsamic glaze if using, and salt and freshly ground black pepper to taste; whisk to combine into a dressing.

4. Stir the dressing into the tomato and onion mixture and let sit 5 to 10 minutes so the tomatoes macerate and flavors meld.

5. Add the warm orecchiette to the tomato mixture and toss gently to combine, adding reserved pasta water a tablespoon at a time if you need to loosen the sauce.

6. Fold in 8 ounces fresh mozzarella ciliegine halved or 1 cup diced fresh mozzarella, 1/4 cup fresh basil leaves torn or thinly sliced, and the optional lemon zest; taste and adjust salt, pepper, lemon juice, or olive oil as needed.

7. Sprinkle additional Parmesan over the pasta and toss once more to incorporate.

8. Serve immediately at room temperature or chill in the refrigerator for 30 minutes to serve as a refreshing pasta salad; garnish with extra basil and a final drizzle of olive oil or balsamic glaze if desired.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta
3. Two mixing bowls (one large for pasta, one for tomatoes and dressing)
4. Chef knife
5. Cutting board
6. Whisk
7. Measuring cups and spoons
8. Tongs or large spoon for tossing pasta
9. Microplane or grater for Parmesan and lemon zest

FAQ

Can I make this ahead of time? Yes. Prepare the tomato, onion, garlic and oil mixture up to 8 hours ahead and refrigerate; bring to room temperature before tossing with freshly cooked pasta. If mixing earlier than a few hours, keep the mozzarella separate and add just before serving.

How should I reheat leftovers? For best texture, gently warm leftovers in a skillet over low heat with a splash of olive oil or pasta water until just heated. You can also serve cold as a pasta salad.

Can I use a different pasta shape? Yes. Any short pasta that catches sauce, such as penne, rigatoni, shells or fusilli, works well. Adjust cooking time to the package directions for al dente.

Do I have to use fresh mozzarella? No. Fresh mozzarella is traditional for the creamy, milky contrast, but you can omit it or substitute diced bocconcini, burrata for extra richness, or feta for a tangy twist.

How do I adjust seasoning and acidity? Taste after tossing the pasta and add salt, pepper, lemon juice or a splash of balsamic vinegar gradually until it is balanced. Tomatoes vary in sweetness and acidity, so adjust to taste.

How long will leftovers keep? Store in an airtight container in the refrigerator for 3 to 4 days. If the pasta absorbs too much liquid, refresh with a drizzle of olive oil and a squeeze of lemon before serving.

Bruschetta Pasta Recipe Substitutions and Variations

Orecchiette substitutions
- Penne
- Farfalle
- Fusilli
- Rigatoni
Mozzarella ciliegine substitutions
- Bocconcini
- Burrata (torn, added just before serving)
- Diced provolone or fontina
- Crumbled feta for a tangier finish
Red onion substitutions
- Shallot, finely minced
- Green onions, thinly sliced
- Sweet onion, thinly sliced
- Chives, for a milder onion note
Balsamic vinegar substitutions
- Red wine vinegar with a touch of honey
- Aged sherry vinegar
- Fresh lemon juice for brightness
- Balsamic glaze or reduction for sweetness

Pro Tips

1. Salt the pasta water well so the orecchiette has seasoning from the inside out. The water should taste like sea water, because some of that seasoning stays with the pasta even after you drain it.

2. Let the tomato mixture sit at least 10 minutes before mixing with the pasta so the tomatoes release juices and the garlic and onion mellow. If you have time, make it an hour ahead and chill for brighter, more melded flavors.

3. If the dressing seems tight or the pasta looks dry, add reserved pasta water a tablespoon at a time until the sauce clings gently to the orecchiette. The starchy water helps emulsify the oil and Parmesan for a silkier finish.

4. Use high quality olive oil and fresh lemon juice rather than bottled lemon. Finish with basil added last so it stays vibrant, and only add mozzarella right before serving if you want it to keep its shape and not turn too soft.

Bruschetta Pasta Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

873

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining pasta
3. Two mixing bowls (one large for pasta, one for tomatoes and dressing)
4. Chef knife
5. Cutting board
6. Whisk
7. Measuring cups and spoons
8. Tongs or large spoon for tossing pasta
9. Microplane or grater for Parmesan and lemon zest

Ingredients

12 ounces orecchiette pasta
1.5 to 2 pints cherry or grape tomatoes, halved
8 ounces fresh mozzarella ciliegine, halved or 1 cup diced fresh mozzarella (optional)
1/2 small red onion, very thinly sliced or finely chopped
3 large garlic cloves, minced
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, torn or thinly sliced
Juice of 1 lemon (about 2 tablespoons)
Zest of 1 lemon (optional)
1/2 teaspoon red pepper flakes (optional)
Salt, to taste (about 1 to 1 1/2 teaspoons kosher salt)
Freshly ground black pepper, to taste
1 to 2 teaspoons balsamic vinegar or a drizzle of balsamic glaze (optional)

Directions

Bring a large pot of salted water to a boil and cook 12 ounces orecchiette until al dente according to package instructions; reserve 1 cup pasta water, then drain and transfer pasta to a large bowl to cool slightly.
While pasta cooks, halve
5 to 2 pints cherry or grape tomatoes and place in a mixing bowl with 1/2 small red onion, very thinly sliced or finely chopped.
Add 3 large minced garlic cloves, 1/2 cup extra virgin olive oil, juice of 1 lemon, 1/4 cup freshly grated Parmesan, 1/2 teaspoon red pepper flakes if using, 1 to 2 teaspoons balsamic vinegar or a drizzle of balsamic glaze if using, and salt and freshly ground black pepper to taste; whisk to combine into a dressing.
Stir the dressing into the tomato and onion mixture and let sit 5 to 10 minutes so the tomatoes macerate and flavors meld.
Add the warm orecchiette to the tomato mixture and toss gently to combine, adding reserved pasta water a tablespoon at a time if you need to loosen the sauce.
Fold in 8 ounces fresh mozzarella ciliegine halved or 1 cup diced fresh mozzarella, 1/4 cup fresh basil leaves torn or thinly sliced, and the optional lemon zest; taste and adjust salt, pepper, lemon juice, or olive oil as needed.
Sprinkle additional Parmesan over the pasta and toss once more to incorporate.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes to serve as a refreshing pasta salad; garnish with extra basil and a final drizzle of olive oil or balsamic glaze if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.