bruschetta pasta salad

Bruschetta Pasta Salad

This Bruschetta Pasta Salad could not be simpler to make and packs bold flavors to stand up to your summer grilling feasts.

Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 25 minutes
Servings 8
Calories 460 kcal
Author Foodtastic Mom


  • 12 oz pasta (small shapes like bow tie or macaroni work well) cooked according to package directions
  • 2 15 oz cans petite cut diced tomatoes drained
  • 1 1/2 cups fresh mozzarella balls each ball cut into about 4 pieces
  • 9 oz Kraft Red Wine Vinaigrette Dressing
  • 1/4 cup fresh basil chopped
  • 1 tsp salt


  1. Cook the pasta according to package directions and rinse in cold water. Add to a large bowl.

  2. Top the cooked and cooled pasta with the drained tomatoes, chopped mozzarella, red wine vinaigrette dressing and salt. Mix well to combine.

  3. Stir in the fresh basil. Allow the salad to chill in the refrigerator for at least one hour before serving.

Recipe Notes

Pasta salad can be made up to one day in advance. Store in an air-tight container in the refrigerator until ready to serve.

When fresh tomatoes are in season, use fresh, chopped tomatoes instead of the drained, canned ones.