Description
Bruschetta Pasta Salad is a light and fresh summer pasta dish combining fresh bruschetta ingredients with spaghetti for a quick and satisfying meal.
Ingredients
Scale
- 4 vine ripen tomatoes, diced
- 1/2 small red onion, diced
- 2 tbsp fresh basil, chopped, plus more for garnish
- 1 clove garlic, minced
- 1/2 tsp oregano
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 5 tbsp extra-virgin olive oil, divided
- Parmesan, Burrata, Feta or Goat cheese (microbial-rennet), optional
- 3 tbsp balsamic vinegar glaze
- 500 g spaghetti pasta
Instructions
- Step: Bring a large pot of salted water to a boil, add the pasta and cook according to package directions or until al dente.
- Step: Dice tomatoes and onion in a medium bowl, then add fresh basil, minced garlic, oregano, salt, pepper and 3 tbsp olive oil; stir and marinate for 10 to 15 minutes.
- Step: Drain the cooked pasta, drizzle with 2 tbsp olive oil and transfer to a large heatproof serving bowl or skillet.
- Step: Add the marinated bruschetta to the pasta and toss until well combined; season to taste, then drizzle with balsamic glaze and top with extra basil and optional cheese.
Notes
Allow the bruschetta mixture to marinate for at least 10-15 minutes to let the flavors meld. If making ahead, keep the pasta and bruschetta separate until serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dishes & Entrees
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 494 kcal
- Sugar: 7 g
- Sodium: 160 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 100 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: bruschetta pasta salad, summer pasta, Italian pasta salad, vegan pasta, fresh tomato pasta