Bruschetta Pasta Salad

This wholesome bruschetta pasta salad combines perfectly cooked pasta with fresh cherry tomatoes, basil, lentils and a flavorful dressing. A vegan pasta salad recipe, this dish comes together in less than 30 minutes! Try it as a weeknight main dish, or for meal prep to enjoy throughout the week.

Okay friends, Bruschetta is one of my favorite things to eat, so when I had the idea to make a Bruschetta Pasta Salad with lentils, I knew I had to make it immediately, especially because adding beans turned out so well in my healthy Vegan Pesto and Chickpea Pasta Salad!

And guess what? It somehow tastes even better than I imagined it would. Plus, it only takes 20-minutes and basically no effort to make, meaning it’s the perfect weeknight meal.

While quick and easy meals are a huge priority for me, as a Registered Dietitian, I also want them to be well-rounded, too!

This means that I typically look for ones with a good source of plant-based protein, carbohydrates, veggies and healthy fats to keep me full, and vegan pasta salad totally checks all the boxes, much like my flavor-packed Vegan Sundried Tomato and Pesto Pasta Salad!

One of the best parts about this cold pasta salad is it can be prepped ahead of a busy week since it keeps so well in the fridge. It also makes a great packable lunch option since it doesn’t need to be reheated! If you have a hard time motivating yourself to meal prep ahead of the week, try this recipe!

Adding legumes to pasta salads, like in my healthy, creamy, dairy-free Macaroni Pasta Salad, is kind of my thing! They add protein and fiber and I swear, you hardly even notice them!

Let’s Round Up the Ingredients!

I call this an ‘inspired’ recipe because it obviously isn’t authentic bruschetta, but is my spin on the classic in pasta salad form!

We use sweet cherry tomatoes, fresh basil, garlic, and of course, a homemade balsamic vinaigrette to get that delicious bruschetta taste. We pair it with cooked bowtie pasta (the best pasta shape, in my opinion!) and lentils for a well-rounded, healthy main meal.

And the secret ingredient? Nutritional yeast! It adds a slightly cheesy, umami-packed flavor WITHOUT the dairy.

But if you don’t have it on hand, don’t worry! I tested this recipe both with and without the nutritional yeast and it’s still absolutely delicious without.

Now Let’s Make Some Pasta Salad!

1. Cook your pasta as per package instructions. Meanwhile, whisk (or shake in a mason jar) together all of the balsamic vinaigrette ingredients.
   
2. Combine the cooked pasta, drained and rinsed lentils, sliced cherry tomatoes, julienned basil and balsamic vinaigrette in a large bowl. Add the nutritional yeast, plus additional salt and pepper to taste, if desired. Mix well to combine and enjoy!

Connect with Lauren

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen! 

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post!

Did you try this recipe? Make sure to leave a review, take a photo and tag me at @tastingtothrive_rd so I can see!