Bruschetta Pasta Salad Recipe
Enjoy your Bruschetta Pasta Salad! It’s perfect for a light lunch, a side dish at barbecues, or even a picnic treat.
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Large mixing bowl
- Cutting board and knife
- Wooden spoon or spatula
- Measuring Spoons
Ingredients
- 8 oz 225g pasta (such as rotini, penne, or fusilli)
- 2 cups cherry tomatoes halved
- 1 cup fresh mozzarella cubed or mozzarella balls (bocconcini)
- 1/2 cup fresh basil leaves chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey optional
- Salt and pepper to taste
- Optional: 1/4 teaspoon garlic powder for extra flavor
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Veggies:
- While the pasta cooks, halve the cherry tomatoes and chop the fresh basil. If using mozzarella balls, halve them or cube the larger mozzarella block.
Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, and honey (if using). Add salt, pepper, and garlic powder (optional) to taste.
Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. Pour the dressing over the salad and toss gently to coat all ingredients.
Serve:
- Taste and adjust the seasoning with more salt, pepper, or balsamic vinegar if desired. Serve immediately or refrigerate for 30 minutes for a chilled version.