Bruschetta Pasta Salad (Print Version)
A refreshing Italian-inspired dish combining pasta, cherry tomatoes, and fresh mozzarella in a zesty balsamic vinaigrette.
# Ingredients:
→ Main Ingredients
01 -
8 ounces penne or rotini pasta
02 -
1 cup cherry tomatoes, halved
03 -
1 cup fresh basil leaves, chopped
04 -
1/2 cup red onion, finely diced
05 -
1/2 cup fresh mozzarella balls (bocconcini), halved
→ Dressing Ingredients
06 -
1/4 cup extra virgin olive oil
07 -
3 tablespoons balsamic vinegar
08 -
1 teaspoon garlic powder
09 -
Salt to taste
10 -
Black pepper to taste
# Steps to Follow:
01 -
Boil a large pot of salted water. Add the pasta and cook until al dente according to packaging instructions. Drain and rinse under cold water to stop further cooking.
02 -
Chop the cherry tomatoes, fresh basil leaves, red onion, and mozzarella balls while the pasta is cooking.
03 -
In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, chopped basil, diced red onion, and halved mozzarella balls.
04 -
Prepare the dressing by whisking together olive oil, balsamic vinegar, garlic powder, salt, and black pepper in a small bowl.
05 -
Pour the prepared dressing over the pasta mixture. Gently toss until all ingredients are evenly coated.
06 -
Taste the salad and adjust the seasoning if necessary by adding more salt, pepper, or balsamic vinegar according to preference.
07 -
Place the salad in the refrigerator for at least 15 minutes for optimal flavor.
08 -
Give the salad another toss after chilling, then serve in a large bowl or individual portions.
# Additional Notes:
01 -
To prevent the pasta from sticking together, rinse it under cold water immediately after draining.
02 -
For a more robust flavor, let the salad chill longer, up to 1 hour, before serving.