Description
A vibrant and refreshing pasta salad inspired by the classic Italian bruschetta, featuring tomatoes, fresh basil, garlic, and balsamic vinegar tossed with pasta for a light and flavorful dish.
Ingredients
Scale
- 8 ounces pasta (penne, rotini, or farfalle work well)
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon fresh lemon juice (optional, for extra brightness)
Instructions
- Cook the pasta according to the package instructions. Drain and set aside to cool slightly.
- In a large bowl, combine the halved cherry tomatoes, red onion, minced garlic, and fresh basil.
- Add the cooled pasta to the bowl with the vegetables. Toss gently to combine.
- Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. If desired, add fresh lemon juice for extra brightness.
- Toss everything together until well coated.
- Top the pasta salad with grated Parmesan cheese, if using. Serve immediately or chill in the fridge for 30 minutes for a colder salad.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- If you prefer a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.
- For extra flavor, add a sprinkle of red pepper flakes for a bit of heat or mix in some toasted pine nuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 230 kcal
- Sugar: 6g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg