Bruschetta Pasta Salad
 
Prep time
Cook time
Total time
 
Fresh basil, garlic, and perfectly ripe tomatoes marinated in olive oil and balsamic glaze, then tossed with freshly cooked pasta and fresh mozzarella.
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Recipe type: Side Dish/Salad
Serves: 12 cups
Ingredients
  • 2-3 large vine-ripened tomatoes, chopped
  • 2 cups grape tomatoes, chopped
  • 4 cloves garlic, chopped
  • ⅓ cup basil leaves, rolled and thinly sliced
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup olive oil
  • 2 tbsp balsamic glaze
  • 1 lb pasta of your choice, cooked al dente (Make sure to generously salt the water to give the noodles more flavor.)
  • 1-2 cups baby mozzarella, cut into ½-inch pieces
  • More balsamic glaze for serving
Instructions
  1. Bring a large pot of water to a boil while you prepare the bruschetta. First, make sure to generously salt the water for the pasta. You want the water to taste like salt water. Dip your finger in it to make sure it is salty enough.
  2. In a medium-sized bowl, combine the two different types of chopped tomatoes, garlic, basil, salt, pepper, olive oil, and balsamic glaze. Mix well. Let sit for at least 30-60 minutes while the pasta is cooling. You can also add the chopped-up mozzarella cheese to the bruschetta to help it take on the flavor.
  3. Next, cook the pasta to al dente, drain it, and leave it in the strainer to cool for 30-60 minutes. Stir it every once in a while to release more of the heat.
  4. Once the pasta is mostly cooled, you can combine the bruschetta with cut-up pieces of mozzarella and the pasta. Toss and taste...see if you need more salt or more glaze. Refrigerate for at least 2 hours before serving. I like to drizzle the balsamic glaze on top and add a sprig of basil to the top for a nice presentation.
  5. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/bruschetta-pasta-salad/