Bruschetta Pasta Salad, the Bowl That Disappears First at Every Cookout (Print Version)
A fresh bruschetta pasta salad with tomatoes, mozzarella, basil, Parmesan, and a glossy balsamic dressing for cookouts and easy lunches.
# Ingredients:
For the pasta salad
01 -
12 oz (340 g) farfalle, rotini, or fusilli pasta
02 -
2 cups (300 g) cherry tomatoes, halved
03 -
8 oz (225 g) fresh mozzarella pearls, drained, or diced fresh mozzarella
04 -
1/2 cup (40 g) shaved Parmesan ribbons
05 -
1/3 cup packed fresh basil leaves, thinly sliced or torn
For the balsamic dressing
06 -
1/3 cup (80 ml) extra virgin olive oil
07 -
2 tablespoons balsamic vinegar
08 -
1 tablespoon balsamic glaze, plus more for serving
09 -
2 cloves garlic, finely minced
10 -
2 tablespoons finely minced shallot
11 -
1 teaspoon Italian seasoning
12 -
3/4 teaspoon kosher salt, plus more to taste
13 -
1/4 teaspoon freshly ground black pepper, plus more to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, then drain and rinse briefly under cool water. Shake off excess water well.
02 -
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, balsamic glaze, garlic, shallot, Italian seasoning, salt, and pepper.
03 -
Add the halved cherry tomatoes to the dressing and toss gently. Let them stand for 10 minutes so their juices season the dressing.
04 -
Add the cooled pasta, mozzarella pearls, and shaved Parmesan to the bowl. Toss gently until everything is coated, taking care not to break up the cheese.
05 -
Cover and refrigerate for at least 30 minutes, or up to 24 hours without the basil. The pasta should taste cool, glossy, and well seasoned.
06 -
Fold in the fresh basil right before serving. Taste and adjust with more salt, pepper, balsamic vinegar, or a drizzle of balsamic glaze.
# Notes:
01 -
Best served chilled or cool room temperature.
02 -
Hold basil until serving if making the salad ahead.
03 -
Leftovers keep refrigerated in an airtight container for up to 3 days.