Bruschetta Pasta Salad: The Best Fresh Twist on a Classic
Enjoy the vibrant flavors of summer with this Bruschetta Pasta Salad, a fresh twist on the classic Italian appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces penne pasta
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup fresh basil, chopped
- 1/4 cup red onion, finely chopped
- 8 ounces mozzarella balls, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- salt to taste
- pepper to taste
Instructions
- Cook the penne pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cherry tomatoes, cucumber, basil, red onion, and mozzarella.
- Add the cooled pasta to the vegetable mixture.
- In a small bowl, whisk together the balsamic vinegar and olive oil. Pour over the salad.
- Toss the salad gently to combine and season with salt and pepper.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- This salad can be made gluten-free by using gluten-free pasta.
- Feel free to add grilled chicken or shrimp for added protein.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Bruschetta pasta salad, summer salad, Italian pasta salad