Bruschetta Pasta Salad
Present this delightful Bruschetta Pasta Salad at your upcoming barbecue or summer gathering. It’s an ideal light dish for the season, bursting with fresh plum tomatoes, creamy mozzarella, fragrant basil, and a touch of balsamic glaze to tie it all together.
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Ingredients
- 1/4 cup shallots
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- Kosher salt
- 2 cups plum tomatoes
- 4 ounces mozzarella
- 2 cups DeLallo Mezzi Rigatoni Pasta
- 1/4 cup fresh basil
- 1 tablespoon Balsamic glaze
- 2 1/2 tablespoons red wine vinegar
Instructions
- 1
Fill a sizable pot with water, adding a generous amount of salt, and bring it to a rolling boil. Once it reaches a boil, introduce the pasta and cook it according to the instructions on the package until it is al dente.
- 2
In a spacious mixing bowl, whisk together the shallot, garlic, red wine vinegar, olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly cracked black pepper. Allow this mixture to rest for 5-10 minutes to enhance the flavors.
- 3
Incorporate the diced tomato, mozzarella, and the cooked pasta into the bowl; stir everything together until well combined. Gently fold in the basil.
- 4
Drizzle the mixture with balsamic glaze before serving.
Nutrition Information
Notes & Tips
- 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.