Description
This bruschetta pasta salad is fresh, garlicky, and bursting with tomato-basil flavor, making it a perfect summer side dish or a light, refreshing meal with classic Italian vibes.
Ingredients
Pasta
- 2 cups rotini or bowtie pasta (uncooked)
Salad
- 1½ cups cherry tomatoes, halved
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- ½ cup mozzarella pearls or cubed mozzarella
Instructions
- Cook pasta: Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare dressing: In a large bowl, combine halved cherry tomatoes, minced garlic, chopped fresh basil, olive oil, balsamic vinegar, salt, and pepper. Mix well to combine the flavors.
- Combine ingredients: Add the cooled pasta and mozzarella pearls or cubes into the bowl with the tomato mixture.
- Toss the salad: Gently toss all ingredients together until the pasta is evenly coated and the mozzarella is well distributed.
- Chill: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and ensure it is refreshing and cool.
Notes
- Add grilled chicken or shrimp to include a protein boost and make it a complete meal.
- Use a balsamic glaze instead of vinegar for a sweeter, more concentrated flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
