Description
A deliciously fresh twist on a pasta salad, the Bruschetta Pasta Salad combines perfectly cooked pasta with ripe tomatoes, fresh basil, and a tangy vinaigrette. It’s a colorful, flavorful dish that’s great for picnics, potlucks, or a light side dish.
Ingredients
For the Bruschetta Pasta Salad:
- 12 oz pasta (penne, rotini, or fusilli are great choices)
- 2 cups cherry or grape tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup (optional, to balance acidity)
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Optional Add-ins:
- 1/2 cup mozzarella balls or shredded mozzarella
- 1/4 cup black olives, sliced
- 1/2 cup grilled chicken, diced
- 1/4 cup pine nuts or chopped walnuts, toasted (for crunch)
- 1 tablespoon Parmesan cheese, grated (for garnish)
Instructions
Start by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions, typically about 10-12 minutes, until it reaches an al dente texture. Be careful not to overcook the pasta to maintain its firmness. Once the pasta is done, drain it in a colander and rinse it under cold water to stop the cooking process. Set the pasta aside to cool for a few minutes.
While the pasta is cooking, take the time to prepare the vegetables. Slice the tomatoes in half (or quarters if they are larger), dice the cucumber, and thinly slice the red onion. Chop the fresh basil leaves into small pieces. These fresh ingredients will add a vibrant color and refreshing crunch to the salad.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, and honey or maple syrup (if using). Add salt and pepper to taste. If you like a bit of extra flavor, you can also add garlic powder or red pepper flakes to the dressing. This dressing will bring all the ingredients together with its tangy, slightly sweet, and savory flavor.
Once the pasta has cooled down slightly, transfer it to a large mixing bowl. Add the prepared tomatoes, cucumber, red onion, and chopped basil to the bowl. Toss everything together gently so the vegetables are evenly distributed throughout the pasta.
Pour the dressing over the pasta and vegetables. Toss the pasta salad gently to ensure everything is evenly coated with the dressing. Taste and adjust the seasoning with more salt, pepper, or a drizzle of balsamic vinegar if necessary.
If you’re adding any optional ingredients like mozzarella, olives, grilled chicken, or nuts, stir them in now. Mozzarella adds a creamy texture that complements the freshness of the vegetables, while grilled chicken can turn the salad into a more filling meal. Toasted pine nuts or walnuts add a delicious crunch and extra flavor to the dish.
Cover the pasta salad with plastic wrap or a lid and place it in the fridge for at least 30 minutes to allow the flavors to meld together. This step is optional, but the pasta salad tastes even better when chilled, and it gives the dressing time to soak into the pasta.
Once chilled, give the salad a quick toss before serving. Garnish with grated Parmesan cheese if desired, and serve with a few extra basil leaves for a pop of color.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 14-18g
- Carbohydrates: 30-35g
- Protein: 6-7g