Description
This Bruschetta Pasta Salad combines the vibrant flavors of a classic bruschetta topping with tender orecchiette pasta, making a fresh, colorful, and easy-to-make dish perfect for summer gatherings or light meals.
Ingredients
Scale
Pasta
- 1 lb. orecchiette
Dressing
- 1/4 cup extra-virgin olive oil
- 1 tbsp. balsamic vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 clove garlic, minced
Vegetables and Garnish
- 1 pint cherry tomatoes, preferably multi-colored, halved
- 1/4 cup torn fresh basil, for garnish
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the orecchiette according to package directions until al dente. Drain the pasta thoroughly and set aside to cool slightly.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Combine ingredients: Place the cooked pasta in a large bowl. Add the minced garlic and halved cherry tomatoes, then pour the dressing over the top. Toss everything gently until well combined and evenly coated with the dressing.
- Garnish and serve: Sprinkle the torn fresh basil over the pasta salad just before serving to add a fresh herbal aroma and vibrant color.
Notes
- For best results, use good quality extra-virgin olive oil and fresh basil.
- You can add some diced fresh mozzarella or Parmesan shavings for extra flavor if desired.
- The salad can be served immediately or chilled for 30 minutes to enhance the flavors.
- This dish is perfect for meal prep and can be stored in the refrigerator for up to 2 days.
- Adjust garlic quantity based on your preference for intensity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Bruschetta pasta salad, orecchiette pasta salad, Italian pasta salad, summer salad, vegetarian pasta salad, tomato basil pasta
