One of my favorite summertime flavors is Bruschetta Pasta Salad. When the tomatoes are perfect, this dishes sings summertime. Feel free to add chicken or shrimp to this dish to add protein. Think a little bit ahead and marinate the fresh mozzarella pearls for added flavor. I recommend mixing the tomato base with the warm pasta and adding the mozzarella in when the salad is chilled.
Bruschetta Pasta Salad
Author: Nancy Jaworski
Recipe type: Entree
Ingredients
- 6 tomatoes, chopped
- ½ large Vidalia onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp. B&V Basil Olive Oil
- ½ cup Sable and Rosenfeld Olive Bruschetta (Branch and Vine)
- 8 oz. dry pasta, short cut (such as penne or rotini)
- ½ cup shredded Parmesan
- Salt and pepper to taste
- MARINATED MOZZARELLA
- 8 oz. fresh mozzarella “pearls” or small diced fresh mozzarella
- 1 Tbsp. garlic olive oil
- 2 Tbsp. sliced basil
- 2 Tbsp. traditional Balsamic Vinegar (Branch and Vine)
Instructions
- Combine tomatoes, onions, garlic, olive oil, olive Bruschetta.
- Set aside.
- Cook pasta, al dente, and toss with the tomato mixture while the pasta is hot.
- Chill in the refrigerator.
- In the meantime, combine all marinated mozzarella ingredients and allow to set (at room temperature) for 2 hours while pasta cools.
- Toss mozzarella with pasta salad.
- Add salt and pepper.
