This easy Cherry Tomato Bruschetta Pasta has all the flavors of bruschetta toast in pasta form! Gluten-free spaghetti pasta is tossed with fresh roasted cherry tomatoes, basil, garlic, red onions, and toasted breadcrumbs and then finished off with a balsamic glaze. This delicious vegan pasta dinner is an easy and flavorful weeknight meal!

If you’re a fresh tomato basil bruschetta appetizer fan (which, I don’t know who isn’t! 🤷🏻‍♀️), than you’re going to love this Easy Bruschetta Pasta! It’s so delicious and flavorful, so easy to make, and is a great way to use up cherry tomatoes from your summer garden!

What Is Bruschetta?

Bruschetta is a delicious Italian appetizer, also known as antipasto, that features grilled bread topped with olive oil, fresh tomatoes, salt, and basil. Sometimes traditional bruschetta features other ingredients such as meat, beans, vegetables, or cheese. It’s not uncommon to include garlic and balsamic vinegar in a bruschetta recipe too.

Bruschetta Pasta Ingredients

Gluten-free pasta. For this pasta recipe I used Jovial Foods gluten-free brown rice spaghetti pasta. I would suggest Jovial foods is my favorite gluten-free pasta 👌🏻 (not sponsored).

Cherry tomatoes. I had an ABUNDANCE of cherry tomatoes this year in my garden. In fact, I wasn’t in the mood to even have a garden this year, but these cherry tomatoes decided to re-seed themselves from last year and grew all on their own, lol.

Basil. I am using fresh basil leaves in this recipe. I suppose you could use dried basil or partially dried basil, but I would recommend using fresh basil from your garden or that you buy at the supermarket.

Red onion. You will need 1/2 cup of chopped red onion. You may also use shallot if prefered.

Garlic. This bruschetta pasta recipe calls for 3 large cloves of garlic, chopped. You may use pre-minced garlic instead if you prefer- equivalent to 3 cloves of garlic.

Olive oil. Olive oil is used in the “sauce” and will also be used to toast the breadcrumbs. You will need 1/3 cup plus 1 additional teaspoon of olive oil.

Balsamic glaze or vinegar. 2 tablespoons of balsamic glaze or balsamic vinegar is used in the pasta, and then you will need additional balsamic glaze to drizzle on top of the pasta. If you can find balsamic glaze at the store, you can skip the step where you make your own balsamic glaze at home (included in the recipe directions). Read more about the glaze in the next section.

Gluten-free breadcrumbs. You can use your favorite gluten-free breadcrumbs, I really like Paleo Powder Grain Free Breadless Breading. I use these gluten-free breadcrumbs in my Romaine Caesar Salad with Crispy Chickpea Croutons recipe too!

How To Make Bruschetta Pasta

This quick and simple dinner recipe is so easy to make, you’ll be enjoying it again and again… and the leftovers heat up well also!

If you’re making your own balsamic glaze instead of purchasing it, simply add ½ cup balsamic vinegar to a small saucepan, bring it to a boil, reduce heat to medium and let it simmer for about 20 minutes. The vinegar will reduce by half and should thicken and stick to the spoon. Let it cool and then it’s ready.

To toast the gluten-free breadcrumbs, combine ½ cup breadcrumbs with 1 teaspoon olive oil in a small bowl, stir and then toast in a dry skillet over medium heat, tossing frequently to toast them evenly and to keep them from burning. Remove from heat into a small bowl and set aside.

After you dice the red onion or shallot, garlic, and fresh basil leaves, add them to an oven safe skillet or baking dish along with the whole cherry tomatoes, olive oil, balsamic glaze/vinegar, and salt.

Give it a good stir and then roast in the oven at 450 degrees for 20-22 minutes.

Meanwhile, boil a large pot of salted water and cook the gluten-free noodles according to package directions. Drain, rinse, and then add the cooked noodles to the skillet/dish with the tomatoes. Toss to coat the noodles well in the juicy burst tomato olive oil “sauce” and allow the noodles to really soak up the flavors for a few minutes.

Add ¼ cup of the toasted breadcrumbs and toss. Add salt and pepper to taste, if desired.

Serve the pasta into bowls and drizzle with a little balsamic glaze and sprinkle more breadcrumbs over top.

Why I Love This Pasta

It’s quick & easy. You need simple, minimal ingredients to make this light and fresh pasta dish. It’s also possible to make this meal in just 30 minutes!

Also, by keeping the cherry tomatoes whole, there’s no cutting the 4 cups of tomatoes, which saves time in meal prep.

Satisfies my bruschetta craving. Gluten-free bruschetta can be a little underwhelming. I haven’t really found a great little baguette toast replacement that is gluten-free and vegan. But this pasta has the bread-y taste and the carb-y pasta that tastes like bruschetta pasta!

Nice change to pasta and red sauce. I LOVE pasta and red sauce. I think we enjoy it once a week at my house, but if you’re looking to switch it up, try this Bruschetta pasta instead! Which features a light and fresh sauce made from the burst cherry tomato juices, olive oil, onion, garlic, and fresh basil. YUM!

A full meal. Instead of just an antipasto (appetizer), this bruschetta-inspired dish is a full meal!

Leftovers are great! I love having leftovers for lunch the next day. This Cherry Tomato Bruschetta Pasta heats up great! Pack extra toasted breadcrumbs and you have yourself a delicious lunch.

If you like this pasta recipe, be sure to check out this similar recipe! 😋

Let me know what you think about this flavorful Easy Bruschetta Pasta recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this easy gluten-free, vegan Italian-inspired meal! Tag me on Instagram, Facebook, or Pinterest if you make it!