A vibrant bruschetta pasta salad on a rustic wooden table, featuring al dente pasta tossed with diced tomatoes, fresh basil, garlic, and mozzarella pearls, all drizzled with balsamic glaze and extra virgin olive oil. The salad is served in a large bowl with a wooden spoon, accompanied by a small dish of balsamic glaze, a sprig of fresh basil, and scattered cherry tomatoes. Soft natural lighting enhances the fresh, Mediterranean tones.

Bruschetta pasta salad

Portions:4
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Ingredients

  • 1 lb. orecchiette
  • ¼ c. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • kosher salt
  • Freshly ground black pepper
  • 1 clove garlic minced
  • 1 pt. cherry tomatoes preferably multi-colored, halved
  • ¼ c. torn basil for garnish

Instructions

  • In a large pot of salted boiling water, cook orecchiette according to package directions until al dente.
  • Drain and set aside.
  • In a small bowl, whisk together olive oil and balsamic vinegar, then season with salt and pepper.
  • To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
  • Garnish with basil and serve.
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Recipe Category Pasta / Salad

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