Description
Serve this delicious Bruschetta Pasta Salad at your next BBQ or summer party. It’s the perfect light summer dish loaded with in-season plum tomatoes, mozzarella, basil, and a drizzle of balsamic glaze.
Yield: 4servings | Serving Size: 1generous cup
Ingredients
1/4cupshallots, finely chopped
2clovesgarlic, finely chopped
2 1/2tablespoonsred wine vinegar, DeLallo
1tablespoonextra virgin olive oil, I love DeLallo
Kosher salt, and black pepper, to taste
2cupsplum tomatoes, chopped
4ouncesmozzarella, chopped or perlini (about 1 cup)
2cupsDeLallo Mezzi Rigatoni Pasta, or bowties, 8 oz dry
1/4cupfresh basil, finely chopped
1tablespoonBalsamic glaze, DeLallo
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions to al dente.
In a large bowl, combine shallot, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt & 1/8 teaspoon fresh cracked black pepper. Let sit for 5-10 minutes to marinate.
- Add tomato, mozzarella & cooked pasta; mix to combine. Add basil & gently mix.
Top with balsamic glaze.
Last Step:
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Notes
This pasta dish is great made a day in advance, but be sure to cook the pasta even less than al dente as the tomato mixture will saturate the pasta even more.
Alternatively, just the bruschetta aspect can be made up to a day in advance and then mixed with the pasta before serving.
Nutrition
Serving: 1generous cup, Calories: 364kcal, Carbohydrates: 49g, Protein: 15.5g, Fat: 11.5g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 165.5mg, Fiber: 3.5g, Sugar: 4.5g
