Vegan Bruschetta Pasta
Last Updated on August 31, 2023 by Annie
Simple, flavorful, and perfect for all your summer tomatoes, this vegan bruschetta pasta comes together in just 20 minutes. Fresh cooked pasta topped with balsamic dressed bruschetta make this a deliciously dairy-free dinner everyone will enjoy.
Towards the end of summer around the start of a new school year, I find myself still craving all of the fresh summer produce while also wanting quick and easy weeknight dinners.
This vegan bruschetta pasta recipe takes the juicy end of summer tomatoes and tosses them into a 20 minute meal that is sure to satisfy even your toughest critics.
Why We Love Bruschetta Pasta
This deliciously flavorful vegan pasta dish has quickly become a weekly staple in our home. Some of the reasons we just can’t get enough of this dish include:
- Quick and easy to make. This recipe comes together in under 20 minutes for a fast and flavorful dish everyone will enjoy.
- Packed with flavors. The fresh pasta, ripe tomatoes, chopped basil, and sharp balsamic vinegar pair together for a flavor-packed pasta.
- Great for summer tomatoes. Use Roma, grape, heirloom tomatoes and more in this delicious vegan pasta.
What is bruschetta pasta?
Typically when you order bruschetta at a restaurant, you expect slices of toasted bread topped with fresh tomato, basil, garlic, olive oil, and a little drizzle of balsamic dressing.
This vegan bruschetta pasta takes the deliciously addictive flavors of the chopped tomato topping and tosses them in a balsamic based dressing with fresh cooked pasta for an unforgettable summer dinner.
Vegan and Dairy-Free Changes to Bruschetta Pasta
This dish is made with simple, naturally vegan ingredients. Some of the ways we kept this dish vegan include:
- No cheese– While many bruschetta recipes include cheeses like mozzarella, burrata, or Parmesan, we omit cheese entirely.
How to Make Vegan Bruschetta Pasta
Ingredients You’ll Need
- Pasta– I find the long noodle pastas like spaghetti, fettuccini, or angel hair to work very well with this dish.
- Roma Tomatoes– Seeded and diced into small bites.
- Balsamic Vinegar– Used in the dressing.
- Olive Oil– Mixed with the vinegar in the dressing.
- Salt– Helps bring out the flavor in the fresh tomatoes.
- Garlic– Fresh garlic, minced or microplaned.
- Basil– Fresh, chopped basil adds a fresh finish to the pasta.
Step-by-Step Directions for Bruschetta Pasta
- Prepare pasta: Cook pasta according to package directions. Once cooked, drain and set aside.
- Chop tomatoes: Seed and dice 4 Roma tomatoes. Place in a large bowl and set aside.
- Make dressing: In a mixing bowl whisk together balsamic vinegar, olive oil, salt, and garlic.
- Mix dressing with tomatoes: Pour the dressing over the diced tomatoes and add chopped basil.
- Add pasta: Toss the tomatoes with the dressing and basil and pour over the cooked pasta.
- Toss + serve: Using tongs, toss together the pasta with the bruschetta and serve with additional basil, salt, and pepper.
Helpful Kitchen Tools
When you gear up to make this 20 minute vegan bruschetta pasta, here are a few kitchen tools you might find helpful with the dish.
- Microplane– Used to finely grate the garlic.
- Tongs– For tossing the pasta with the balsamic dressing.
- Whisk– Used to mix the dressing together.
Serving Suggestions
When you plate up this bruschetta pasta recipe, here are a few different sides you can serve with it. Please note that not all sides are vegan.
- Vegan Garlic Bread
- Oven Baked Chicken* Not a vegan side
- Dairy-Free Wedge Salad* Omit bacon and use vegan mayo to make vegan
Storing and Reheating Tips
This simple bruschetta pasta recipe is great for busy weeknights or making a few days in advance.
- Storing– Keep this vegan bruschetta pasta in the refrigerator in an air-tight container for up to 4 days.
- Reheating– Heat in the microwave in 30-second intervals until desired temperature.
More Vegan Pasta Recipes
If you tried this vegan bruschetta pasta recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Vegan Bruschetta Pasta
Simple, flavorful, and ready in under 20 minutes, this vegan bruschetta pasta is the summer dinner recipe you will crave.
Ingredients
- 8 ounces Pasta
- 4 Roma Tomatoes seeded and diced
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons Olive Oil
- 1 teaspoon Salt
- 2 cloves Garlic minced or microplaned
- 4 Tablespoons Basil chopped
Instructions
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Cook 8 ounces of pasta according to package directions. Once cooked, drain and set aside.
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Seed and dice 4 Roma tomatoes. Place in a large bowl and set aside.
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In a mixing bowl whisk together 2 Tablespoons balsamic vinegar, 3 Tablespoons olive oil, 1 teaspoon salt, and 2 cloves minced garlic.
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Pour the dressing over the diced tomatoes and add 4 Tablespoons chopped basil.
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Toss the tomatoes with the dressing and basil and pour over the cooked pasta.
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Using tongs, toss together the pasta with the bruschetta and serve with additional basil, salt, and pepper.
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