Bruschetta Pasta Salad
Recipe type: Entree
  • 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
  • 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)
  1. Combine tomatoes, onions, garlic, olive oil, olive Bruschetta.
  2. Set aside.
  3. Cook pasta, al dente, and toss with the tomato mixture while the pasta is hot.
  4. Chill in the refrigerator.
  5. In the meantime, combine all marinated mozzarella ingredients and allow to set (at room temperature) for 2 hours while pasta cools.
  6. Toss mozzarella with pasta salad.
  7. Add salt and pepper.
Recipe by Fayette Woman at