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Bruschetta Pasta Salad

5 from 7 votes

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.

Prep Time: 10

Cook Time: 10

marinade time: 5

Total Time: 25

Yield: 4 servings

Course: BBQ Side dish, Dinner, main dish, Side Dish

Cuisine: American-Italian, Italian, Italian-American

Ingredients

1/4 cup shallots (finely chopped)
2 cloves garlic (finely chopped)
2 1/2 tablespoons red wine vinegar (DeLallo )
1 tablespoon extra virgin olive oil (I love DeLallo )
Kosher salt (and black pepper, to taste)
2 cups plum tomatoes (chopped)
4 ounces mozzarella (chopped or perlini (about 1 cup))
2 cups DeLallo Mezzi Rigatoni Pasta (or bowties, 8 oz dry )
1/4 cup fresh basil (finely chopped)
1 tablespoon Balsamic 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.

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

- WW Points: 9

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