Description
This vibrant Bruschetta Pasta Salad blends juicy cherry tomatoes, fresh basil, creamy mozzarella, and al dente rotini, all tied together with a tangy balsamic glaze. Perfect for picnics, potlucks, or a quick summer lunch.
Ingredients
Scale
- 12 ounces rotini pasta
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil, torn
- 1 cup mozzarella pearls
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Balsamic glaze for drizzling
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta until al dente. Drain and cool slightly.
- In a large bowl, combine halved cherry tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Let sit for 10 minutes.
- Add the cooled pasta to the tomato mixture and toss gently.
- Fold in mozzarella pearls and torn basil leaves.
- Chill for at least 20 minutes before serving.
- Drizzle with balsamic glaze just before serving and enjoy!
Notes
- Use pasta with ridges like rotini or penne for better dressing cling.
- For best flavor, let the salad rest before serving.
- Add chili flakes or lemon zest for extra zing.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: bruschetta pasta salad, summer pasta salad, tomato basil salad, vegetarian pasta salad