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Delicious Bruschetta Pasta Salad: Your New Favorite Summer Side Dish

Transform the classic flavors of tomato bruschetta into a vibrant, refreshing pasta salad that's perfect for warm weather gatherings. This recipe combines juicy tomatoes, fresh basil, tangy balsamic, and wholesome pasta for a dish that's both light and satisfying.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz fusilli or rotini pasta (whole wheat or regular)
  • 4 cups cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup mozzarella pearls or diced fresh mozzarella
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup toasted pine nuts or slivered almonds

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. While the pasta cooks, prepare your bruschetta mixture. In a medium bowl, combine halved cherry tomatoes, chopped basil, diced red onion, minced garlic, and mozzarella pearls.
  3. Whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper in a small bowl. Pour this dressing over the tomato mixture and gently toss to combine.
  4. Add the bruschetta mixture to the cooled pasta. Toss everything together until well combined. If using nuts, stir them in at this point.
  5. Refrigerate for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning before serving. For best results, let it sit for 2-4 hours.

Notes

Use ripe but firm cherry tomatoes, fresh basil is essential (don't substitute dried), short spiral-shaped pastas like fusilli or rotini work best, salad improves with time so prepare ahead and add fresh basil before serving