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Bruschetta Pasta Salad

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Bruschetta Pasta Salad takes the bright, fresh flavors of classic Italian bruschetta and turns them into a refreshing, satisfying pasta dish. With juicy tomatoes, basil, mozzarella, and a balsamic-olive oil dressing, it’s perfect for summer meals, potlucks, or light lunches.

Ingredients

  • 12 oz short pasta (rotini, penne, or farfalle)
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/4 cup red onion, thinly sliced or diced
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 cup fresh mozzarella balls (bocconcini), halved or diced
  • Salt and pepper, to taste
  • Grated Parmesan cheese (optional, for garnish)

Instructions

  1. Cook the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the tomatoes, garlic, red onion, and basil. Add the olive oil and balsamic vinegar. Toss and let sit for 10 minutes.
  3. Add the cooled pasta to the bowl and toss to combine.
  4. Fold in the mozzarella and season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 20 minutes before serving. Garnish with Parmesan if using.

Notes

  • This salad gets better as it sits—prepare it ahead of time for best flavor.
  • Use gluten-free pasta for a gluten-free version.
  • Let the tomatoes marinate for extra flavor before adding the pasta.
  • Add grilled chicken or chickpeas for extra protein.

Nutrition

Find it online: https://thefamilycooking.com/bruschetta-pasta-salad/