Bruschetta Pasta Salad
User Reviews
5
Bruschetta Pasta Salad
Description
The Bruschetta Pasta Salad recipe combines cooked and cooled penne pasta with a bruschetta mix made from finely diced fresh cherry tomatoes, canned diced tomatoes with green chilis, minced garlic, fresh basil (julienned), dried basil, and red onion. Olive oil is incorporated in two stages to enhance the flavor and texture, while shaved Parmesan cheese and red pepper flakes add savory and slight heat notes.
The salad is tossed thoroughly and served cold, allowing the flavors to meld. The fresh basil and tomatoes provide a bright and tangy profile, balanced by the richness of olive oil and sharpness of Parmesan. The red pepper flakes introduce a mild kick.
This dish is well suited for meal prep since the flavors develop over time; it can be refrigerated for up to five days. Serving it cold maintains freshness and prevents wilting of herbs and tomatoes.
For best texture, rinsing the pasta to cool after cooking is recommended, and additional olive oil may be needed as the noodles absorb moisture over time.
Ingredients
- 16 oz penne pasta
- 1 cup cherry tomatoes fresh
- 1 can diced tomatoes with green chilis 10 oz
- 6 talks basil fresh
- ½ tsp basil dried
- ⅓ cup onion red, chopped
- 1 tbsp garlic minced
- ½ cup olive oil divided
- ⅔ cup Parmesan Cheese shaved
- ½ tsp red pepper flakes
Instructions
- Heat a sauce pan with water to medium-high heat. Cook the noodles according to box instructions.
- While the noodles cook, make the bruschetta. Dice the cherry tomatoes and red onion finely. Julianne the basil into small strips. Drain the canned tomatoes from the juice.
- Pour ¼ cup olive oil into a large mixing bowl. Add minced garlic, canned and fresh tomatoes, and dried basil into the bowl. Stir.
- Once the noodles are cooked, drained and cooled, add them to the bruschetta mixture.
- Add the additional olive oil, onions, shaved parmesan cheese, red pepper flakes, and fresh basil.
- Toss together and serve cold!
Notes
- This salad keeps well in the fridge for up to 5 days, allowing flavors to develop further.
- Rinsing the pasta after cooking cools it down and prevents it from becoming mushy in the salad.
- Add more olive oil as needed during storage as the pasta may absorb liquid and dry out.
- Serve chilled to keep the fresh tomatoes and basil from wilting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 360kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 328mg | 14% |
| Potassium | 455mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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