Description
Bruschetta Summer Pasta Salad combines fresh tomatoes, mozzarella, basil, and pasta with a tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 oz (about 2 cups) of pasta (penne or fusilli works best)
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved (or diced mozzarella)
- ¼ cup fresh basil leaves, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Optional: 1 clove garlic, minced (to enhance flavors)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, around 8-10 minutes. Drain and rinse under cold water.
- Halve the cherry tomatoes and place in a large mixing bowl. Cut mozzarella into cubes or halves. Chop fresh basil leaves.
- Once the pasta is cooled, combine it with the tomatoes, mozzarella, and basil in the mixing bowl.
- In a small bowl, whisk olive oil, balsamic vinegar, salt, pepper, and minced garlic. Pour over the pasta salad and toss gently to coat.
- Let the salad chill in the refrigerator for at least 30 minutes before serving. Serve cold or at room temperature.
Notes
- For a dairy-free option, use feta or goat cheese instead of mozzarella.
- Use gluten-free or whole wheat pasta for a healthier alternative.
- Consider adding diced avocado or bell peppers for extra flavor and crunch.
- Toast pine nuts or walnuts for added texture and a nutty flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Bruschetta Summer Pasta Salad, summer pasta salad, bruschetta pasta, fresh pasta salad, Italian pasta salad