Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, fusilli, or rotini)
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze or balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: chopped kalamata olives or roasted red peppers for extra flavor
Instructions
- Cook your pasta in boiling salted water until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta for the salad.
- While the pasta cools, prepare your fresh ingredients. Halve the cherry tomatoes, chop the basil, dice the red onion, and prepare the mozzarella balls. Combine all the chopped vegetables and cheese in a large mixing bowl.
- Add the cooled pasta to the bowl with the vegetables. Drizzle the olive oil and balsamic glaze over the mixture. Gently toss everything together until evenly coated. Season with salt and pepper to enhance the flavors. For a more authentic bruschetta touch, sprinkle extra basil or add some sliced olives.
- Refrigerate the bruschetta pasta salad for at least 30 minutes to allow flavors to meld. Serve chilled as a refreshing summer side or a light main dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. For best flavor, add a fresh drizzle of olive oil or balsamic before serving again. The salad may become watery if stored too long, so enjoy fresh.
- Customize with additional ingredients like kalamata olives or roasted red peppers for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 15 mg