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Ultimate Bruschetta Pasta Salad

This bruschetta pasta salad combines classic Italian bruschetta flavors with pasta, featuring fresh tomatoes, basil, mozzarella, and a tangy balsamic dressing. It's perfect for summer picnics, BBQs, or quick weeknight dinners and improves in flavor as it sits.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz short pasta (penne, fusilli, or farfalle)
  • 2 cups cherry tomatoes, quartered
  • 1 cup fresh mozzarella pearls or diced mozzarella
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped fresh parsley

Method
 

Instructions
  1. Cook the pasta in salted boiling water until al dente, then drain and rinse with cold water
  2. Prepare vegetables by quartering tomatoes, dicing red onion, mincing garlic, and slicing basil
  3. Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper for dressing
  4. Combine cooled pasta, tomatoes, mozzarella, red onion, and basil in large bowl
  5. Pour dressing over salad and toss gently to coat evenly
  6. Refrigerate for at least 30 minutes to allow flavors to meld, then adjust seasoning before serving

Notes

Tastes better the next day as flavors develop; can be made vegan by omitting cheese; pairs well with grilled proteins