I’m sharing a vibrant, summer-ready pasta salad that celebrates juicy cherry tomatoes, aromatic basil, zesty lemon, and garlicky goodness—all tossed with ear-shaped orecchiette for a delightful, meatless dish I adore.

Why I’ll Love This Recipe

I love how the bright flavors of fresh tomatoes, fragrant basil, and lemon mingle with garlic as the pasta cooks—it creates an effortless but impressive dish. The orecchiette shape is perfect for catching all those juices, and this salad adapts beautifully from a light solo dinner to a standout side at gatherings. I’ve already made it numerous times for picnics, barbecues, and casual weeknight meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb orecchiette pasta
4 cups cherry tomatoes
½ cup fresh basil (thinly sliced or torn)
4–6 cloves garlic (grated into a paste)
2 lemons (zested and juiced)
¼ cup extra virgin olive oil (plus more as needed)
Optional garnish: 2 tablespoons fresh parsley, finely chopped

directions

I slice the cherry tomatoes in half and mix them with garlic paste, olive oil, lemon juice, and optional lemon zest. I let them sit at room temperature to marinate.
I bring a large, well-salted pot of water to a boil, cook the orecchiette until al dente following the package directions, then drain and rinse immediately under cold water.
I combine the pasta with the tomato mixture in a large bowl, gently toss in the basil, and taste to adjust—adding more lemon juice, olive oil, or salt as needed. A sprinkle of red chili flakes adds a nice kick if desired.

Servings and timing

This recipe serves about 4 people.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I often experiment with this recipe—adding mini mozzarella balls for a Caprese twist, tossing in marinated artichoke hearts, black olives, or roasted peppers. If I’m in a hurry, I might swap orecchiette for other small pasta like shells or fusilli; whole wheat options also work beautifully.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to meld and deepen over time. This salad is best enjoyed cold or at room temperature, so I don’t reheat it.

FAQs

How long can I leave this pasta salad out at room temperature?

I usually keep it out for no longer than 2 hours. If I’m serving it outdoors, I make sure to keep it shaded and cool.

Can I use a different pasta shape?

Absolutely. I often swap in shells, fusilli, or other small pasta shapes when orecchiette isn’t available.

Can I make it spicy?

Yes, I like to add red chili flakes or even finely chopped fresh chili to give it a little heat.

Should I rinse the pasta after cooking?

Yes, I rinse it under cold water to stop the cooking process and prevent it from becoming mushy. It also helps the pasta cool down quickly before mixing with the tomato mixture.

Can I make it a day ahead?

Definitely. I often make this pasta salad the day before I need it—it actually tastes better the next day after the flavors have had more time to blend.

Conclusion

This Orecchiette Bruschetta Pasta Salad is a go-to for me when I want something fresh, flavorful, and easy to throw together. It’s great for meal prep, perfect for sharing, and endlessly customizable. I love how every bite bursts with summer flavor and comforting pasta goodness.