Bruschetta Pasta Salad
Looking for a quick and easy side dish for all your summer parties? This Bruschetta Pasta Salad transforms the classic flavors of bruschetta—ripe tomatoes, fresh basil, a hint of balsamic, and more—into a delicious pasta dish that’s ideal for any gathering!
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Makes: 8 -10 servings
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Ingredients
- 1 lb medium shells (or the pasta of your choice)
- 1 ½ lbs grape or cherry tomatoes halved
- 8 oz mozzarella pearls (or sliced ciliegine or bocconcini)
- 1 cup grated parmesan cheese
- ⅓ cup diced red onion
- ⅓ cup chopped basil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes optional
- ⅓ cup extra-virgin olive oil (use as high-quality oil as possible)
- 2 tablespoon balsamic vinegar
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package instructions to al dente. Drain pasta and rinse under cold water to stop the cooking process and cool it down.
- In a large mixing bowl, combine the cooled pasta, sliced tomatoes, mozzarella, parmesan, diced onion, basil, garlic, salt, pepper, and red pepper flakes.
- Add in extra-virgin olive oil and balsamic vinegar. Toss together to combine.
- Keep pasta salad in an airtight container in the fridge until ready to serve (the flavors get even better as it sits!).
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