Bruschetta Pasta Salad
The bruschetta sauce from Trader Joe’s is seriously delicious. I don’t even like tomatoes and love their bruschetta. There is so much you can do with it. You can make your own or used the jarred stuff, but this is such a time saver and delicious.
My husband tells me I’m good at cooking gluten free pasta. The trick is to cook it long enough that it’s not al dente, but not too long that it gets mushy. I taste test throughout. If it’s al dente, then a pasta salad won’t be as good the next day. With any pasta salad that is gluten free there is the chance it will dry up the next day. You can add more sauce to help moisten it up. Another trick to cooking pasta is to add oil to the water when you cook. This prevents the pasta from sticking together. This pasta salad was all gone by the second day!
This recipe is naturally vegetarian but can be vegan if you sub vegan feta crumbles. There are so many excellent vegan cheeses out there now. If you aren’t a vegetarian, chopped and sautéed chicken sausage is also great in this!
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Bruschetta Pasta Salad
Ingredients
- 7 marinated quartered artichoke hearts (chopped) (or to taste)
- 15 kalamata olives (chopped) (or to taste)
- 14.5 oz container bruschetta sauce (Trader Joe's)
- 6 oz crumbled feta with mediterranean herbs (Trader Joe's) (gluten free)
- 1 bag of brown rice pasta fusilli (Trader Joe's)
- capers (to taste)
- chopped & cooked chicken sausage (optional)
Instructions
- Cook your pasta through then rinse with cold water.
- Add the pasta to a serving bowl then add the feta and bruschetta sauce. Start with half the container each and add more as needed.
- Chop your artichoke hearts and kalamata olives and toss it in.
- Add capers to taste.
- Toss and enjoy!