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Bruschetta Pasta with Bocconcini 

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This Bruschetta Pasta recipe is bursting with traditional bruschetta toppings and bocconcini. Full of flavor and incredibly tasty, it’s ready in under 30 minutes!

Be sure to try my Easy Pesto Pasta and Creamy Broccoli Pasta recipes next!

Bruschetta pasta on plate with tomatoes behind.

Wait until you taste this simple bruschetta pasta. You’ll place it on your main course rotation over the summer as refreshing and healthy pasta dish.

It’s bursting with chopped tomatoes, diced onion, fresh basil and oregano, garlic, olive oil, parmesan and heavy on the balsamic vinegar.

Bruschetta Pasta Recipe

Achieving the robust, distinctive flavors of bruschetta in a pasta dish can be challenging, often leaving one searching for that signature taste of bruschetta. I’m pleased to tell you this bruschetta pasta ticks all the boxes.

Serve it with crunchy grilled bread or my easy garlic herb bread to round of the dish.

Pasta on plate next to whole tomatoes.

What is Bruschetta Pasta? 

Bruschetta pasta merges the key flavors of classic Italian bruschetta — garlic, ripe tomatoes, fresh basil, balsamic vinegar and olive oil with spaghetti. Resulting in a refreshing dish that bursts with flavor and vibrancy.

Ingredient Notes & Substitutions

Ingredients to make bruschetta pasta on white wooden background.
  • Parmesan: For the best flavor use fresh parmesan, not frozen, either freshly grated or already grated or shredded. To make your pasta dairy-free, use a sharp dairy-free cheese.
  • Spaghetti: Use regular spaghetti, not angel hair, which is much finer than spaghetti. To make your pasta gluten-free, use gluten-free spaghetti.
  • Bocconcini: Also known as mozzarella balls or pearls, are small round cheese balls. You can substitute these with regular mozzarella by slicing it up and sprinkling it over your finished pasta. Can use a dairy-free alternative.

How to Make Bruschetta Pasta (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a large mixing bowl, combine all bruschetta mixture ingredients. Mix with a wooden spoon or rubber spatula until well combined. 

Bruschetta mixture in glass mixing bowl.

Step two: Bring a large pot of water to a boil, add 1 tablespoon of fine salt and cook the spaghetti to al dente (firm to the bite) or according to the packet instructions. Drain.

Spaghetti cooking in pot of boiling water on stovetop.

Step three: Immediately place the cooked spaghetti into the bowl with the bruschetta mixture and use tongs to gently mix together until the spaghetti is coated in the bruschetta. 

Step four: Scatter over bocconcini and fresh basil leaves. Serve right away while still warm or serve cold. Enjoy!

Cooked spaghetti added to bruschetta mixture in bowl.

Expert Tips

  • Use quality ingredients: The quality of your ingredients will significantly impact the overall taste of your dish as the bruschetta mixture is not cooked, only the spaghetti is.
  • Salt the boiling water: Be sure to add a generous amount of salt, 1 tablespoon, once your water for the pasta comes to a boil.
  • Mix gently: After adding your cooked spaghetti to the bruschetta mixture, gently mix everything together using tongs to prevent the spaghetti from breaking up and turning mushy.
  • Serve it immediately: After adding the cooked spaghetti to your bruschetta mixture and mixing it through, serve it right away while it’s warm as it turns cold soon after.

Which Type of Pasta Works Best for Bruschetta Pasta?

Most long and short pasta types like spaghetti, fettuccine, linguine, rotini, penne or farfalle (bow-tie pasta) are suitable for this recipe.

Can I Add Protein?

Absolutely! Grilled chicken, steak, shrimp, or even chickpeas make great additions to this dish for that extra hit of protein.

Is It Best Served Hot or Cold?

Bruschetta pasta can be served either way. Typically, it’s served warm (not hot), but it’s also delicious as a cold pasta salad.

Fork picking up pasta from plate below.

Storage Instructions

Store leftovers: In an airtight container, refrigerated, for 2-3 days.

I find this bruschetta pasta tastes amazing when it’s cold, like a cold pasta salad. Or you can reheat it following the steps below.

Re-heat leftovers in a skillet with some warm water over medium heat, stirring occasionally until it’s heated through.

Oven reheat: In a preheated oven at 350ºF (175ºC) for 15-20 minutes until warmed.

Microwave reheat: In a microwave-safe bowl with some extra water in 30-second increments until heated through.

Freeze: I do not recommend freezing this bruschetta pasta.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Bruschetta pasta on plate.

Bruschetta Pasta with Bocconcini

Samantha Pickthall
This Bruschetta Pasta, bursting with traditional toppings and bocconcini, is delicious, refreshing, and ready in under 30 minutes!
5 from 3 votes
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Main Course
Cuisine Italian
Servings 4 serves
Calories 752 kcal

Ingredients
 
 

Bruschetta Mixture

  • 3/4 cup red onion, (about 1/2 onion), peeled and finely diced
  • 3 cloves garlic, peeled and minced
  • 2 cups cherry tomatoes, cut in half, or whole tomatoes, chopped
  • 1 cup fresh basil leaves, roughly chopped
  • 1/2 cup fresh oregano leaves, finely chopped
  • 1 cup grated parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • Salt and pepper, to season

Pasta

  • 1 Tbsp fine salt, for boiling water
  • 16 oz. (450g/1 lb.) spaghetti

Garnish

  • 3/4 cup bocconcini, about 5 oz.
  • Fresh basil, to garnish

Instructions
 

Bruschetta Mixture

  • In a large mixing bowl, combine all bruschetta mixture ingredients.
  • Mix with a wooden spoon or rubber spatula until well combined. Set aside.

Pasta

  • Bring a large pot of water to a boil, add 1 tablespoon of fine salt and cook the spaghetti to al dente (firm to the bite) or according to the packet instructions. I cook mine for 9 minutes.
  • Drain through a colander, don’t run it under cold water.
  • Immediately place the cooked spaghetti into the bowl with the bruschetta mixture and use tongs to gently mix together until the spaghetti is coated in the bruschetta.
  • Scatter over bocconcini and fresh basil leaves.
  • Serve right away while still warm or serve cold.
  • Enjoy!

Notes

  • Make it gluten-free: By using a gluten-free spaghetti. Gluten-free versions typically come in smaller weight packets, this ok, it will still work.
 
  • Make it dairy-free: By using dairy-free parmesan cheese and dairy-free bocconcini or mozzarella balls.  
 
  • Store leftovers: In an airtight container, refrigerated, for 1-3 days.
 
  • Reheat: In a saucepan, oven or microwave with some extra water to avoid sticking. It’s amazing served cold too!
 
  • Freeze: I do not recommend freezing this pasta.

Nutrition

Calories: 752kcalCarbohydrates: 101gProtein: 28gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 29mgSodium: 2217mgPotassium: 626mgFiber: 7gSugar: 9gVitamin A: 1000IUVitamin C: 21mgCalcium: 443mgIron: 5mg
Keyword bruschetta, creamy pasta
Tried this recipe? Let us know how it was!
5 from 3 votes (3 ratings without comment)

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