Description
A refreshing and flavorful Bruschetta Pasta Salad that combines al dente pasta with juicy cherry tomatoes, fresh basil, garlic, and a tangy balsamic vinaigrette. This no-cook salad is finished with creamy mozzarella, Parmesan cheese, and optional toasted pine nuts for added texture, making it perfect for warm weather meals or potlucks.
Ingredients
Scale
Pasta and Vegetables
- 1 pound pasta (bow tie or penne works well)
- 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 and Toppings
- 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 package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the vegetable mixture: In a large bowl, combine the halved cherry tomatoes, finely chopped red onion, chopped fresh basil, and minced garlic.
- Make the vinaigrette: In a small bowl, whisk together the balsamic vinegar and extra virgin olive oil until well combined. Season with salt and pepper to taste.
- Toss vegetables with dressing: Pour the vinaigrette over the tomato mixture and toss to coat evenly. Let this sit for 10-15 minutes to allow the flavors to meld together.
- Combine pasta and vegetables: In a large serving bowl, add the cooked and cooled pasta to the tomato mixture. Mix well to incorporate all ingredients.
- Add the cheeses: Gently fold in the diced fresh mozzarella and grated Parmesan cheese until they are evenly distributed through the salad.
- Add pine nuts (optional): If using, sprinkle the toasted pine nuts on top for an added crunch and flavor.
- Chill the salad: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to blend and the salad to chill.
- Final seasoning: Before serving, taste the salad and adjust seasoning with additional salt or pepper if needed.
Notes
- Use bow tie or penne pasta for best texture, but any short pasta will work.
- To toast pine nuts, cook them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- For a vegan version, omit the cheeses or substitute with vegan cheese alternatives.
- This salad can be made a few hours ahead and stored refrigerated, making it ideal for gatherings.
- Make sure to rinse pasta with cold water to stop cooking and prevent it from becoming mushy.
