Bruschetta Pasta Salad
Bruschetta Pasta Salad is so scrumptious and amazing. This mouthwatering pasta salad combines the best of pasta with homemade bruschetta. It's absolutely divine! Perfect for tailgating parties, potlucks and summer holiday venues.
Equipment
- 1 large stock pot
- 1 colander
- measuring cups
- measuring spoons
- 1 mixing bowl
- 1 wooden spoon
- 1 sharp knife to cut vegetables and herbs
Ingredients
- 5 vine-ripe tomatoes chopped
- 2 green onions sliced
- 1 tbsp. red onion very finely diced
- 1 large clove garlic minced (or 2 small)
- 1/2 cup parmesan cheese
- 1 bunch fresh basil chopped, (about ¼ to 1/3 cup)
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper or more to taste
- 1 tbsp. olive oil
- 2-4 tsp. balsamic vinegar to taste
- 8 oz. box sea shell or other pasta cooked and drained, (approximately 3 cups cooked pasta)
- 2 tbsp. parmesan cheese for garnish, if desired
- 1 tbsp. fresh basil leaves for garnish, if desired
Instructions
- Cook pasta according to package directions using the shorter amount of time required (or al dente).
- Drain, rinse with cool water to prevent pasta from continuing to cook.
- In a mixing bowl, place tomatoes, green onions, red onion, garlic, parmesan cheese, basil, salt, pepper, olive oil and balsamic vinegar.
- Stir to combine and allow mixture to rest for 15 minutes so the flavors infuse.
- Add cooked pasta and stir to combine.
- Refrigerate until ready to serve.
- Garnish with additional parmesan cheese and fresh basil leaves, if desired.
Notes
Recipe adapted from A Pretty Life in the Suburbs.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 180kcalCarbohydrates: 27gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 301mgPotassium: 287mgFiber: 2gSugar: 3gVitamin A: 907IUVitamin C: 12mgCalcium: 111mgIron: 1mg
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