Bruschetta Pasta Salad
This fresh and vibrant Bruschetta Pasta Salad blends al dente pasta with juicy tomatoes, basil, red onion, garlic, olive oil, and balsamic vinegar for a simple yet flavorful dish.
6 Servings
Ingredients
- 4 cups cooked pasta of choice e.g., rotini or penne
- 1 to 2 tablespoons olive oil adjust to taste
- 1 to 2 tablespoons balsamic vinegar adjust to taste
- 1 teaspoon minced garlic
- 1½ cups diced fresh tomatoes
- ¼ cup diced red onion
- ½ cup loosely packed fresh basil leaves chiffonade
- Parmesan cheese to taste
- Kosher salt and freshly cracked black pepper to taste
Instructions
Prepare the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process. Set aside to cool completely.
Chiffonade the Basil:
- Stack the basil leaves, roll them into a tight cylinder, and slice into thin ribbons using a sharp knife. Set aside for later use.
Combine Base Ingredients:
- In a large mixing bowl, combine the cooled pasta with olive oil and balsamic vinegar. Stir gently and taste, adjusting the quantities to your personal preference.
Incorporate Garlic and Vegetables:
- Add the minced garlic and mix until evenly distributed. Then fold in the diced tomatoes, red onion, and chiffonade basil. Mix carefully to ensure even distribution without breaking down the vegetables.
Season and Finish:
- Season the salad with freshly grated Parmesan cheese, salt, and cracked black pepper to taste. Toss one final time before serving.
Serve or Store:
- Serve immediately at room temperature or refrigerate in an airtight container for up to two days. Stir gently before serving chilled.
Notes
Substitute the traditional pasta with a certified gluten-free alternative such as rice-based or corn-based pasta. Ensure that the Parmesan cheese and balsamic vinegar used are also certified gluten-free, as some brands may contain trace amounts of gluten.