Bruschetta Pasta Salad
A colorful and inviting pasta salad with fresh tomatoes, basil, and a light balsamic dressing.
Equipment
- Large Pot
- Large Bowl
- Whisk
Ingredients
- 1 lb. short-cut pasta (mafaldini or similar)
- 1½ cups halved cherry or grape tomatoes
- ½ count white onion diced
- ½ cup chiffonade fresh basil
- ⅓ cup shaved parmesan cheese
- 4 cloves garlic minced (for dressing)
- 2 Tbsp. balsamic vinegar
- 1½ Tbsp. dijon mustard
- 1 Tbsp. sugar
- 1 tsp. dried oregano
- Kosher salt and pepper to taste
- ½ cup extra virgin olive oil
Instructions
- Cook pasta in salted water according to package directions. While it cooks, prepare the tomato mixture by combining halved tomatoes, half of the basil, diced onion, and three tablespoons of balsamic dressing in a bowl. Allow to sit.
- Once the pasta is cooked, drain and place in a large serving bowl. Toss with half of the remaining dressing.
- Fold in the tomato mixture, gently tossing to distribute ingredients. Sprinkle in remaining basil and add shaved parmesan.
- Drizzle the rest of the dressing over the salad and toss to combine. Your salad should be vibrant and glossy.
- To make the balsamic dressing, whisk together minced garlic, balsamic vinegar, sugar, dijon mustard, oregano, and salt and pepper. Slowly incorporate olive oil while whisking until emulsified.
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Notes
Store in an airtight container in the refrigerator for up to 3 days. Add fresh basil just before serving to maintain color.