Description
A refreshing and flavorful Bruschetta Pasta Salad combining al dente pasta with a vibrant mix of cherry tomatoes, fresh basil, red onion, garlic, and cheeses, all tossed in a tangy balsamic vinaigrette. Perfect for a light lunch or side dish, this chilled salad melds classic bruschetta ingredients with hearty pasta for a satisfying meal.
Ingredients
Scale
Pasta
- 1 pound pasta (bow tie or penne works well)
Vegetables & Herbs
- 3 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
Dressing
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Cheese & Nuts
- 1 cup fresh mozzarella cheese, diced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted (optional)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- Combine Vegetables: In a large bowl, combine the halved cherry tomatoes, finely chopped red onion, chopped fresh basil, and minced garlic, mixing well.
- Make Vinaigrette: In a small bowl, whisk together the balsamic vinegar and olive oil until well combined. Season with salt and pepper to taste.
- Toss Tomato Mixture: Pour the vinaigrette over the tomato mixture and toss to coat. Let the mixture sit for 10-15 minutes to allow the flavors to meld together.
- Mix Pasta and Tomato Mixture: In a large serving bowl, combine the cooked pasta with the tomato mixture and mix until well incorporated.
- Add Cheeses: Gently fold in the fresh mozzarella cubes and grated Parmesan cheese, distributing them evenly throughout the salad.
- Add Pine Nuts: If using, sprinkle the toasted pine nuts on top to add texture and flavor.
- Chill Salad: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to blend perfectly.
- Adjust Seasoning & Serve: Before serving, taste and adjust seasoning with additional salt or pepper if needed.
Notes
- Use bow tie or penne pasta for optimal texture and flavor absorption.
- Rinsing the pasta under cold water stops cooking and prevents it from becoming mushy.
- Letting the tomato mixture sit in the vinaigrette allows the ingredients to marinate and develop richer flavors.
- To toast pine nuts, place them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.
- This salad can be made a few hours ahead and refrigerated for enhanced flavor.
- For a vegan variation, substitute cheeses with vegan alternatives or omit altogether.
