Bruschetta Pasta
This bruschetta pasta is inspired by your favorite Italian appetizer. The pasta is tossed with fresh cherry tomatoes, basil, onion, tangy sun-dried tomatoes, garlic, and sprinkled with creamy parmesan. This dish takes only 20 minutes to make and is a great lunch, light dinner or side dish!
What you’ll love about this:
If you’ve never had bruschetta, you may be wondering what the heck this recipe is all about. This bruschetta pasta is inspired by the classic Italian appetizer that consists of toasted bread, and is topped with ripe tomatoes, fresh basil, garlic, and olive oil.
Instead of bread, we are using our other favorite carb – pasta! This dish is a refreshing favorite that is perfect for the summertime. I love it for a quick lunch or a side dish at a party or dinner.
Bruschetta Pasta Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of pasta works best for bruschetta pasta?
I like a small short cut pasta like penne, farfalle, ziti, and more. You can also use a gluten-free pasta, if desired.
Are there vegan parmesan options?
Yes! I used Follow Your Heart parmesan shreds for this recipe.
How to Make Bruschetta Pasta
Prep your Veggies, Pasta, and Sauce
Heat a pot of salted water over high heat until it boils. Cook your pasta to package instructions. While your pasta cooks, chop up your veggies and combine them in a large bowl. In a measuring cup or bowl, add your pasta sauce ingredients and whisk until combined.
Marinate Veggies & Add Pasta
Pour the sauce over your veggies, stir, and let it sit until your pasta is ready. Once the pasta is cooked, rinse it and add it to the marinated veggies. Toss until well combined.
Add Parmesan & Serve
Add your parmesan cheese and toss again. Serve right away or chill for 1 hour. Optional: top with a garnish of more fresh basil or parmesan.
How do I store leftovers?
This dish is best enjoyed within the first day, but can be stored in an airtight container for up to 2-3 days. The pasta can become a tad dry if it sits for multiple days (it absorbs the olive oil). Feel free to drizzle with a touch of extra oil if it dries out.
Enjoy this dish either warm or chilled. You can warm in the microwave for 30-45 seconds (depending on size of the serving).
What can I serve with Bruschetta Pasta?
You can definitely enjoy this as a main dish, but you may want to add a little protein if enjoying for dinner. You can add in Gardein chicken strips, crispy tofu cubes , chickpeas or white beans.
This would be great as a side at a summer party served with a delicious homemade black bean burger, crispy buffalo tofu wrap, or some tasty vegan gyro sliders.
Other additions to the pasta:
- Other cheeses: cubed mozzarella, cheddar cheese shreds (You can find vegan versions of these too!)
- Other veggies: Black olives, spinach, diced red pepper, other herbs (parsley, mint, dill).
I know you must be a pasta lover like me…so make sure you try out these other incredible recipes:
Pro Tips
- Use a high quality extra virgin olive oil for this recipe – it makes all the difference since the start of bruschetta is the crisp, fresh flavors!
- Heavily salt your pasta water – this will add lots of flavor!
- Add plant-based protein to this dish:
- Gardein chicken strips
- Crispy tofu cubes
- Chickpeas or white beans
Bruschetta Pasta
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Ingredients
- 12 oz small pasta of choice such as penne or rotini*
- 1.5 cups halved cherry tomatoes
- 1/3 cup diced onion red or yellow
- 1/2 cup diced sun-dried tomatoes in oil
- 1/2 cup chopped (or chiffonade) fresh basil plus more for topping
- 1/3 cup high quality extra virgin olive oil
- 1 tbsp balsamic vinegar
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup grated or shredded parmesan choose a df version if vegan
Instructions
- Boil your pasta: Heat a pot of salted water over high heat until it boils. Cook your pasta to package instructions.12 oz small pasta of choice
- Combine your veggies: While your pasta cooks, chop up your veggies (cherry tomatoes, onion, sun-dried tomatoes, and basil) and combine them in a large bowl.1.5 cups halved cherry tomatoes, 1/3 cup diced onion, 1/2 cup diced sun-dried tomatoes, 1/2 cup chopped (or chiffonade) fresh basil
- Make your sauce: In a small/medium bowl, add your pasta sauce ingredients and whisk until combined.1/3 cup high quality extra virgin olive oil, 1 tbsp balsamic vinegar, 2 cloves minced garlic, 1/2 tsp salt, 1/4 tsp freshly ground black pepper
- Marinate your veggies: Add your sauce to the veggies and toss. Allow to marinate until the pasta is ready.Add your pasta: Rinse your pasta after it is cooked. Add it to your marinated veggies. Toss until combined. Finish it off with the parmesan cheese and give it a few more tosses.1/2 cup grated or shredded parmesan
- Serve: You can finish off the dish with a little extra parmesan and basil on top for garnish. Enjoy right away or chill for 1 hour.
Notes
- Use a high quality extra virgin olive oil for this recipe – it makes all the difference since the start of bruschetta is the crisp, fresh flavors!
- Heavily salt your pasta water – this will add lots of flavor!
- Add plant-based protein to this dish:
- Gardein chicken strips
- Crispy tofu cubes
- Chickpeas or white beans
This is a very refreshing pasta dish. Tastes just like bruschetta- but better!