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This Fresh Bruschetta Pasta Salad Recipe Is:
- Bright
- Healthy
- Tangy
- Sweet
- Vibrant
- Plant Based
- Vegan and gluten free!
Pasta Recipes with Garden Tomatoes
This bruschetta pasta salad recipe is the perfect way to use those extra garden tomatoes. Throughout the summer our garden is overloaded with all varieties of tomatoes plants all ripening at once. I make this garden fresh bruschetta recipe with my extra tomatoes and a healthy meal is ready in no time. Enjoy that summer garden bounty with this bright and fresh pasta salad recipe all summer long. There’s no better way to make pasta salad than seasonal produce right out of the garden – if not your garden, then get fresh tomatoes at your local farmer’s market stand 🙂
What’s In This Vegan Bruschetta Pasta Salad Recipe?
- Gluten Free Pasta Shells: Use gluten free if avoiding wheat. I used a box of small ridged shells, and I loved the fun texture of these noodles. I like these small shells for salads, they make the perfect bite! I also use gluten free pastas when I am bringing this salad to a BBQ or party, so everyone can enjoy in case there is anyone who doesn’t eat wheat.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic
- Tomatoes
- Aged Balsamic Vinegar: I use this aged balsamic vinegar glaze because it has a really great flavor and a thick consistency perfect for drizzling on this pasta salad recipe!
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.Â
- Fresh Basil: which I grow all year round in my  Aerogarden
- Baby Spinach
Easily Grow Fresh Basil on Your Counter All Year Long
We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter. We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round! I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm. It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time. I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!
How Do I Make Gluten Free Bruschetta Pasta Salad?
- Cook pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, add all bruschetta ingredients to a bowl and toss well to combine.
- To the bruschetta, add the cooked pasta, spinach, and basil. Taste and adjust seasoning as needed… Mangia!
Other Recipes with Summer Tomatoes You’ll Love!
Vegan Mac and Cheese Without Cashews Recipe (Nut Free, Dairy Free)
Pesto Tortellini Salad Recipe (Vegetarian, Summer Side Dish)
Get the Same Ingredients I Use In My Summer Bruschetta Pasta Salad Recipe:
As always, if you make this vegan and gluten free bruschetta pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Bruschetta Pasta Salad (Vegan, GF)
Ingredients
For the Bruschetta
- 1/3 cup olive oil
- 2 cloves garlic minced
- 8 fresh tomatoes diced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup basil chopped
For the Pasta Salad
- 1 16 ounce box pasta
- 4 cups fresh baby spinach
- 1 cup basil chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, add all bruschetta ingredients to a bowl and toss well to combine.
- To the bruschetta, add the cooked pasta, spinach, and basil. Taste and adjust seasoning as needed... Mangia!
Nutrition
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