Bruschetta Pasta Salad
A refreshing pasta salad with a bruschetta-inspired flavor profile.
Equipment
- Large bowl For mixing the salad
- Pot For cooking the pasta
Ingredients
Pasta & Cheese
- 12 oz Orecchiette pasta cooked and cooled
- 0.5 cup Shredded Parmesan cheese
- 0.5 cup Mozzarella pearls
Bruschetta Topping & Dressing
- 3 Roma tomatoes diced
- 0.25 cup Red onion finely chopped
- 0.25 cup Fresh basil chopped
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 1 tbsp White balsamic vinegar or regular if preferred
- Salt to taste
- Ground black pepper to taste
Instructions
- Cook orecchiette pasta according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked and cooled pasta, diced tomatoes, red onion, Parmesan cheese, and mozzarella pearls.
- In a small bowl, whisk together olive oil, white balsamic vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Stir in the chopped fresh basil.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled and enjoy!
Notes
This recipe can be easily customized to your liking. Feel free to add other vegetables, herbs, or cheeses.