Description
A fresh and flavorful Bruschetta Pasta Salad combining al dente pasta with juicy cherry tomatoes, red onions, garlic, basil, and a tangy balsamic dressing, topped with Parmesan cheese for a perfect light meal or side dish.
Ingredients
Scale
Pasta
- 8 ounces pasta (penne, rotini, or farfalle)
Vegetables and Herbs
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
Dressing
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice (optional)
Toppings (Optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside to cool slightly.
- Prepare vegetables and herbs: In a large bowl, combine the halved cherry tomatoes, finely diced red onion, minced garlic, and chopped fresh basil to create the base of the salad.
- Combine pasta and vegetables: Add the cooled pasta to the bowl containing the vegetable mixture. Toss gently to mix the ingredients evenly without mashing the tomatoes.
- Add dressing: Drizzle the extra virgin olive oil and balsamic vinegar over the pasta and vegetable mixture. Season with salt and pepper to your liking. Optionally, add fresh lemon juice to brighten the flavors.
- Toss salad: Toss all the ingredients thoroughly until everything is well coated with the dressing.
- Finish and serve: Sprinkle the grated Parmesan cheese over the top of the pasta salad if using. Serve immediately or chill in the refrigerator for 30 minutes to serve cold.
Notes
- You can use any short pasta shape like penne, rotini, or farfalle.
- For a vegan version, omit the Parmesan cheese.
- This salad is best served fresh but can be chilled for up to a day.
- Adding lemon juice enhances freshness and brightness of flavors.
- Adjust salt and pepper to taste before serving.
