Bruschetta Pasta Salad
This bruschetta pasta salad is a summer staple! Juicy ripe tomatoes, fresh basil, shaved parmesan and the most delicious balsamic dressing. Serve immediately or make ahead of time and it's perfect. Ideal for a party or just great for dinner - a dish that goes with everything!
Ingredients
- 1 pound short-cut pasta (I used mafaldini from Trader Joe’s)
- 1 ½ cups of halved cherry or grape tomatoes
- ½ white onion diced
- ½ cup of chiffonade fresh basil
- ⅓ cup shaved parmesan cheese
balsamic dressing
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 ½ tablespoons dijon mustard
- 1 tablespoon of sugar
- 1 teaspoon dried oregano
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
- Cook the pasta in salted water according to the directions.
- Combine the tomatoes with half of the basil, the onion and 3 tablespoons of the dressing. Let this sit until the pasta is done and everything is ready to combine.
- Drain the pasta and place it in a large bowl. Toss with half of the dressing - you want every noodle coated well. Add in the whole tomato basil mixture, tossing well to distribute. Add in the rest of the basil and the parmesan cheese. Add in the rest of the dressing and toss.
- Serve! This stays great in the fridge and gets better as it sits, aside from a few wilty herbs. Feel free to add fresh basil when serving!
balsamic dressing
- Whisk together the garlic, vinegar, sugar, mustard, oregano and a big pinch of salt and pepper. Whisk in the olive oil until the mixture is thickened and emulsified. This can be made ahead of time and stored in the fridge until ready to use! Just whisk or shake before using.
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