Description
A refreshing and flavorful Bruschetta Pasta Salad combining al dente pasta with juicy cherry tomatoes, fresh basil, tangy balsamic vinaigrette, and creamy mozzarella. Perfect for a light lunch or a side dish at gatherings, this recipe blends traditional bruschetta ingredients into a satisfying cold pasta salad.
Ingredients
Scale
Pasta
- 1 pound pasta (bow tie or penne)
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 the Pasta: Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare Vegetable Mixture: In a large bowl, combine the halved cherry tomatoes, finely chopped red onion, chopped fresh basil, and minced garlic. Mix gently to combine.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar and extra virgin olive oil until fully blended. Season with salt and pepper according to taste.
- Toss Tomato Mixture with Dressing: Pour the vinaigrette over the tomato mixture and toss well to coat all ingredients evenly. Let it sit at room temperature for 10 to 15 minutes to allow the flavors to meld.
- Combine Pasta and Tomato Mixture: In a large serving bowl, add the cooked and cooled pasta to the tomato mixture. Toss carefully to evenly incorporate all components.
- Add Cheeses: Gently fold in the diced fresh mozzarella and grated Parmesan cheese until they are evenly distributed throughout the salad.
- Add Pine Nuts (Optional): If desired, sprinkle toasted pine nuts on top to add extra texture and a nutty flavor.
- Refrigerate: Cover the salad and refrigerate for at least 30 minutes. This chilling time helps the flavors to blend and the salad to chill thoroughly.
- Final Seasoning: Before serving, taste the salad and adjust seasoning with additional salt or pepper if needed. Serve chilled for best flavor.
Notes
- Use bow tie or penne pasta for the best texture that holds the dressing well.
- To toast pine nuts, dry roast them in a skillet over medium heat until golden and fragrant, about 2-3 minutes.
- Make sure to rinse the pasta under cold water after cooking to stop further cooking and to keep the pasta from sticking.
- This salad can be prepared a few hours ahead of time and stored in the refrigerator.
- For a vegan option, omit the mozzarella and Parmesan or substitute with vegan cheese alternatives.
- Add a splash of lemon juice for extra brightness in the vinaigrette if desired.
