Bruschetta Pasta Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
364 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Italian, Italian-American Fussion
Bruschetta Pasta Salad
Description
Bruschetta Pasta Salad features finely chopped shallots and garlic marinated in red wine vinegar and extra virgin olive oil, providing a sharp base for the fresh tomatoes and mozzarella. The mezzi rigatoni pasta is cooked al dente to maintain firmness after mixing. Basil is added last to preserve its herbaceous aroma. The salad is garnished with a balsamic glaze that introduces a subtle sweetness to balance the acidity of the tomatoes and vinegar.
The texture combines the juiciness of ripe tomatoes and creaminess of cheese with tender pasta, while the dressing keeps the flavors fresh and pronounced. Serving it chilled allows the ingredients to meld without losing firmness.
This salad pairs well with grilled meats or can stand alone as a refreshing summer meal. For best results, slightly undercook the pasta if preparing in advance to prevent sogginess as the tomatoes’ juices permeate the salad.
The notes suggest preparing the bruschetta mixture ahead of time or making the pasta less done to offset moisture absorption, enhancing the dish's texture and flavor when served later.
Ingredients
- 1/4 cup shallot finely chopped
- 2 cloves garlic (finely chopped)
- 2 1/2 tablespoons red wine vinegar (DeLallo )
- 1 tablespoon extra virgin olive oil (I love DeLallo )
- kosher salt (and black pepper, to taste)
- 2 cups plum tomatoes (chopped)
- 4 ounces mozzarella cheese chopped or perlini (about 1 cup
- 2 cups mezzi rigatoni pasta or bowties, 8 oz dry, DeLallo brand
- 1/4 cup basil finely chopped, fresh
- 1 tablespoon balsamic glaze (DeLallo )
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions to al dente.
- In a large bowl, combine shallot, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt & 1/8 teaspoon fresh cracked black pepper. Let sit for 5-10 minutes to marinate.
- Add tomato, mozzarella & cooked pasta; mix to combine. Add basil & gently mix.
- Top with balsamic glaze.
Notes
- Cook pasta less than al dente if preparing the salad a day ahead to prevent it from becoming too soft.
- Marinate shallots and garlic in vinegar and oil to develop flavor before adding to the salad.
- The bruschetta topping can be made a day in advance and mixed with pasta just before serving to keep textures fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 364kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 15.5g | 31% |
| Fat | 11.5g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 165.5mg | 7% |
| Fiber | 3.5g | 14% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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