Ingredients
Method
Cook and rinse the pasta
- Bring a large pot of salted water to a boil and cook the penne or bowtie pasta according to package directions. Drain and rinse with cold water to stop the cooking, then set aside until cool to the touch.
Make the bruschetta topping
- Combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper in a bowl and stir until evenly coated. Let it marinate for 15 minutes to soften the tomatoes and bloom the garlic aroma.
Toss and season
- Add the cooked pasta and diced mozzarella to the tomato mixture and toss to combine. Make sure the pasta is well coated and the mozzarella is distributed throughout.
Add Parmesan and chill
- Sprinkle the Parmesan cheese over the pasta salad and toss again to spread it evenly. Refrigerate for at least 1 hour so the flavors develop and the salad thickens slightly as it chills.
Finish before serving
- Toss the pasta salad again before serving and adjust seasoning with more salt and pepper if needed. Serve cold or at cool room temperature.
Notes
Pro tip: rinse the pasta well with cold water so the pasta stays springy and won’t keep cooking as it cools. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the tomatoes and mozzarella can soften. For a lighter option, use part-skim mozzarella and reduce Parmesan to 1/4 cup while keeping the balsamic and olive oil the same for flavor balance.