Description
This Bruschetta Pasta Salad combines the fresh flavors of classic bruschetta ingredients with a hearty pasta base, creating a refreshing and satisfying dish perfect for warm days or as a vibrant side. Featuring cherry tomatoes, mozzarella, fresh basil, and a tangy balsamic dressing, it’s a colorful and easy-to-make salad that can be enjoyed chilled.
Ingredients
Scale
Pasta
- 8 oz pasta
Vegetables & Cheese
- 2 cups cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain well and rinse under cold water to cool down and stop the cooking process.
- Combine fresh ingredients: In a large mixing bowl, add the halved cherry tomatoes, halved mozzarella balls, chopped fresh basil, and minced garlic. Mix gently to combine the flavors.
- Add cooled pasta: Incorporate the cooled pasta into the bowl with the tomato and cheese mixture, ensuring even distribution.
- Dress the salad: Drizzle the olive oil and balsamic vinegar over the pasta and vegetable mixture.
- Season and toss: Add salt and freshly ground black pepper to taste. Toss everything together carefully to ensure all ingredients are coated with the dressing.
- Chill before serving: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill nicely.
Notes
- Use a pasta shape that holds dressing well such as rotini, penne, or farfalle for best results.
- For extra flavor, toast the garlic lightly before adding it to the salad.
- Add a splash of lemon juice for extra brightness if desired.
- This salad can be stored covered in the refrigerator for up to 2 days.
- Optional additions include sliced black olives or diced cucumbers for more texture.
