Bruschetta Pasta Salad
This bruschetta pasta salad features tender pasta, vine-ripened tomatoes, fresh basil, and a tangy balsamic dressing for a refreshing and easy-to-make dish, perfect for any casual gathering.
Ingredients
Main ingredients
- 3 cups cooked pasta
- 5 vine-ripened tomatoes chopped
- 2 green onions chopped
- 1 tablespoon red onion finely chopped
- 1-2 cloves garlic minced
- 1 bunch fresh basil chopped
- 1 tablespoon olive oil
- 2-4 teaspoons balsamic vinegar to your taste
- ⅓ cup shredded parmesan cheese
- salt and fresh ground pepper to taste
Instructions
Instructions
- Cook your pasta in your pressure cooker, following the package instructions but remember to use the quick release. This keeps pasta from getting too soft. Drain well and let it chill a bit.
- In a large mixing bowl, toss together your chopped tomatoes, green onions, red onion, and minced garlic. You spot the colors already mixing good here.
- Add in the chopped fresh basil. You’re gonna love how the smell fills up your kitchen right now.
- Drizzle olive oil and balsamic vinegar over the mix. Give everything a good toss so the flavors blend without drowning. Start with 2 teaspoons vinegar and add more if you want it tangier.
- Fold in your cooked pasta gently. Be careful so you don’t mash everything down.
- Sprinkle on shredded parmesan cheese and season with salt and pepper. Give it one last toss before you serve it chilled or at room temp. The flavor just lifts and sings.
Notes
Pop your bruschetta pasta salad in an airtight container and keep it in the fridge. It stays good for about 2 days but usually you and your friends will finish it faster.
If you gotta store it longer, keep the parmesan separate and toss it in just before serving. That keeps the texture best.
When reheating, avoid the microwave if you can. Just bring it to room temp and stir gently to redistribute juices. Better to have it slightly cool but tasting fresh.