This bruschetta pasta is a fresh, heart-healthy dinner packed with bold flavor, juicy tomatoes, and simple ingredients—perfect for when you want something quick, nourishing, and satisfying.
For more easy pasta recipes, check out our lemon orzo with zucchini, lentil bolognese, creamy pasta salad, chickpea pasta salad.
Big Flavor, Simple Prep, and Feel-Good Ingredients
If you’re craving a quick, fresh, and feel-good dinner, this bruschetta pasta is for you 🍅. Inspired by classic Italian flavors, it turns simple ingredients into a healthy pasta recipe that’s bursting with freshness—and ready in under 30 minutes.
It’s vegetarian, easy to make high-protein, and packed with heart-healthy olive oil and fiber-rich tomatoes.
Louise and I love making this on warm evenings when we want something light but satisfying. The hot pasta gently melts the mozzarella, and the lemon-garlic dressing ties it all together. It’s perfect for a light summer dinner idea or a crowd-pleasing potluck dish.
The best part? There’s no simmering sauce—just a fresh tomato mix that marinates while the pasta cooks. Less time in the kitchen, more time enjoying real food 😋. Whether you’re following a Mediterranean diet or just looking for a plant-powered favorite, this one’s a keeper 🌿.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Pasta: Any shape works—penne, fusilli, spaghetti. For an even healthier vegetarian pasta dinner, try whole wheat or legume pasta.
- Ripe tomatoes: Heirloom, beefsteak, or any juicy, in-season variety. Cherry tomatoes are great for a pasta with cherry tomatoes and basil version.
- Garlic: One fresh clove adds bold flavor. Substitute with roasted garlic for sweetness or a pinch of garlic powder for ease.
- Mozzarella bocconcini: Use mini mozzarella balls. Swap with torn fresh mozzarella or vegan mozzarella if keeping this dairy-free.
- Parmesan: Adds salty depth. Pecorino romano gives a sharper edge. Use nutritional yeast or a non-dairy parmesan for a vegan option.
- Extra virgin olive oil: Go for high-quality. You can substitute with avocado oil for a milder flavor but EVOO has a much richer taste.
- Lemon zest: Adds brightness. No lemon? Try a splash of red wine vinegar.
- Dried oregano: A Mediterranean classic. Sub with Italian seasoning or dried thyme.
- Salt: Essential for flavor and pasta water. Sea salt or kosher salt are both great.
- Black pepper: Adds mild heat. Try cracked peppercorns or red pepper flakes for more spice.
- Fresh basil leaves: Signature bruschetta flavor. Use parsley, arugula, or a spoonful of pesto if needed.
How to Make Bruschetta Pasta
1. Make the Bruschetta Sauce
In a large bowl, whisk together the olive oil, lemon zest, grated garlic, oregano, salt, and black pepper. This is the base of your fresh tomato pasta sauce, bursting with Mediterranean flavor.
Add the chopped ripe tomatoes, grated parmesan, mozzarella bocconcini, and fresh basil. Toss everything gently, then let it sit and marinate while the pasta cooks. This step brings out the juicy, bold flavors of summer tomatoes.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions. Drain well, but don’t rinse—this recipe is best warm.
3. Combine and Serve
Add the hot pasta directly into the bowl with the tomato mixture. Toss everything together until well coated and glossy.
Serve warm or at room temperature, with extra fresh basil on top. Perfect for an easy lunch, weeknight dinner, or a summer gathering.
Tips
- Use peak-season tomatoes: The flavor of this dish depends on juicy, sweet tomatoes. Summer heirlooms or vine-ripened varieties work best for that easy summer pasta recipe feel.
- Salt your pasta water generously: This is your only chance to season the pasta itself. It should taste like the sea.
- Let the tomato mixture marinate: Give it at least 15 minutes to develop flavor. The salt and lemon will help draw out the juices, making a naturally delicious sauce.
- Don’t rinse the pasta: This is not a cold pasta salad. We want the hot pasta to melt the parmesan, soften the mozzarella, and help the tomatoes release their tasty juice.
- Serve warm or at room temp: This pasta is flexible! It’s great warm, but also makes an excellent leftover for lunch the next day—hello, 15 minute pasta dinner!
- Add more protein if needed: To make it heartier, stir in chickpeas, white beans, or grilled tofu for a plant-based option.
- Use high-quality olive oil: Since the sauce isn’t cooked, a fruity extra virgin olive oil really shines.
Frequently Asked Questions
Yes! You can prep the tomato mixture a few hours in advance and store it in the fridge. For best flavor, bring it to room temperature before mixing it with the pasta. This makes it a great weeknight vegetarian dinner option.
Go for the ripest, juiciest tomatoes you can find. Heirloom, Roma, or cherry tomatoes all work.
Absolutely. You can add avocado and chickpeas and skip the mozzarella and parmesan, or use plant-based versions. The dish still shines thanks to the olive oil, garlic, and tomatoes.
It’s best served warm, when the mozzarella gently melts into the pasta and the tomatoes release their full flavor. Room temperature works beautifully too, making this dish perfect for summer dinners, casual potlucks, or any light summer dinner idea.
Short pasta like penne or fusilli holds the sauce well, but spaghetti or linguine also works. Choose your favorite, or what you have in the pantry 😉!
More Easy Pasta Recipes
- Mushroom orzo
- Lentil pasta
- Angel hair pasta
- Marry me orzo
- Greek pasta salad
- Creamy broccoli pasta
- Red pepper pasta
- Cold pasta salad
If you tried this Bruschetta Pasta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Bruschetta Pasta (No-Cook Sauce)
Ingredients
- 10 ounces pasta any
- 1½ pounds ripe tomatoes heirloom, beefsteak, or other varieties
- 1 cup mozzarella bocconcini halved if large – sub fresh mozzarella
- ½ cup grated parmesan
- ¼ cup extra virgin olive oil
- 1 lemon the zest
- 1 clove garlic grated
- 1 teaspoon dried oregano
- ¾ teaspoon salt plus more for pasta water
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves
Instructions
- Make the Sauce: In a large bowl, whisk ¼ cup extra virgin olive oil, the grated zest of 1 lemon, 1 clove garlic (grated), 1 teaspoon dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper.Add 1½ pounds ripe tomatoes (diced), 1 cup mozzarella bocconcini, ½ cup grated parmesan, and ½ cup fresh basil leaves. Toss and let marinate while the pasta cooks.
- Cook the Pasta: Boil pasta in salted water until al dente. Drain well, but don’t rinse.
- Combine and Serve: Toss hot pasta with the tomato mixture until well coated. Serve warm or at room temperature with extra basil.
Notes
- Pasta → Try whole wheat or legume pasta for a healthier twist
- Tomatoes → Swap with cherry or grape tomatoes for a sweeter, bite-sized option
- Garlic → Use roasted garlic or a pinch of garlic powder for ease
- Mozzarella → Sub with torn fresh mozzarella or vegan mozzarella
- Parmesan → Pecorino romano or nutritional yeast for a dairy-free version
- Olive Oil → Avocado oil works, but EVOO gives deeper flavor
- Lemon Zest → No lemon? Use a splash of red wine vinegar
- Oregano → Try Italian seasoning or dried thyme
- Salt → Sea salt or kosher salt are perfect substitutes
- Black Pepper → Add spice with cracked peppercorns or red pepper flakes
- Basil → Sub with parsley, arugula, or a spoon of pesto
- Pick juicy, ripe tomatoes for the best flavor—summer heirlooms or vine-ripened are ideal.
- Salt your pasta water like the sea—it’s your one shot to season the noodles.
- Let the tomato mix sit for 15 minutes to draw out all that delicious, juicy flavor.
- Don’t rinse the pasta—the heat melts the cheese and brings the sauce to life.
- Serve warm or room temp—perfect for dinner tonight and leftovers tomorrow.
- Need more protein? Add chickpeas, white beans, or tofu for a plant-based boost.
- Use good olive oil—a fruity extra virgin variety makes all the difference.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Made this today and had to substitute based on pantry reality. I used herb/chili marinated mozzarella balls and dried basil I had on hand. I mixed heirloom and cherry tomatoes and added the lemon juice from the zested lemon to the marinade as well. It is delicious and I would add this to my rotation. I shared with my family because we liked this so much.
Hi Leslie, Oh wonderful, I like how you made it your own with marinated mozzarella, mixed tomatoes, and that extra lemon juice, and I’m THRILLED it was a hit with your family.
Thanks for taking valuable time to leave a comment here.
Kindest, Louise
Paula ★★★★★
I made this bruschetta pasta last night and it was absolutely delicious. So simple, so fresh. It’s like summer in a bowl. Even my picky kids went back for seconds!
Thanks so much, Paula! I’m thrilled your family loved it—especially the picky eaters! 😊 It’s one of our go-to summer dinners too.
All the best,
Nico