Bruschetta Pasta Salad Delight
Fresh tomatoes, basil, and garlicky balsamic dressing meet tender pasta for a lively, make-ahead salad. It’s bright, cheesy, and perfect for picnics or quick dinners.
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Servings:
Ingredients
Main Ingredients
- 12 oz short pasta, such as penne or rotini, dry
- 3 cup cherry or grape tomatoes, halved
- 8 oz fresh mozzarella pearls, drained
- 0.5 cup fresh basil, chopped
- 0.5 cup red onion, finely diced
- 0.33 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1.5 tsp garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano or Italian seasoning
- 1 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 0.25 tsp crushed red pepper flakes optional for heat
- 0.25 cup grated Parmesan cheese for finishing
- 0.25 cup toasted pine nuts optional crunch
Instructions
Preparation Steps
- Boil a large pot of salted water. Cook pasta until al dente, about 10 minutes.
- Drain pasta and rinse briefly under cool water. Shake off excess and let it cool.
- Whisk olive oil, balsamic, lemon juice, garlic, oregano, salt, pepper, and red pepper flakes in a bowl.
- Combine cooled pasta, tomatoes, mozzarella, red onion, and basil in a large mixing bowl.
- Pour the dressing over the salad. Toss until everything is evenly coated.
- Rest 10 minutes to let flavors meld. Adjust salt and pepper to taste.
- Finish with Parmesan and pine nuts before serving. Serve at room temperature or chilled.
Notes
Try adding diced roasted red peppers or a handful of arugula for extra bite. For a heartier version, fold in grilled chicken. Store leftovers in an airtight container for up to 3 days; refresh with a splash of olive oil and a pinch of salt before serving.
This recipe is an original creation inspired by classic Bruschetta Pasta Salad Delight flavors. All ingredient ratios and instructions are independently developed.