This Bruschetta Pasta Salad combines the classic Italian appetizer's fresh flavors with perfectly cooked pasta, making it a deliciously light meal or side dish. It's perfect for summer gatherings, picnics, or even a casual weeknight dinner.
Equipment
Saucepan
Large bowl
Ingredients
8ozdried pastaI used fusilli
4mediumtomatoeschopped
3clovesgarlicminced or grated
¼cupfresh basil leaveschopped
½cupgreen onionsthinly sliced
¼cupextra virgin olive oil
¼teaspoonsalt
¼teaspoonground black pepper
⅓cupparmesan cheesegrated
2cupscroutons
Instructions
Cook the pasta in salted water according to the package instructions until al dente. Drain and rinse and drain again, set aside.
In a large bowl, combine the cooked pasta, chopped tomatoes, minced garlic, chopped basil, green onions, and half of the parmesan cheese. Drizzle with olive oil, season with salt and pepper, and mix well.
Just before serving, add the homemade croutons and give the salad a final toss.
The salad can be served immediately, or refrigerated for a couple hours to allow the flavors to meld further.
Notes
Rinse Pasta: After cooking the pasta, ensure to rinse it under cold water. This stops the cooking process and keeps your pasta al dente. I normally don't recommend rinsing the pasta if we need the starch, but in a recipe like this, it's ok to rinse the pasta.
Quality Olive Oil: Since olive oil is a prominent part of the dressing, choose a good quality extra virgin olive oil for the best taste.
Fresh Herbs: Use fresh basil for this recipe, as it gives the salad a vibrant flavor and aroma. I don't recommend substituting fresh with dried basil.
Add Croutons Just Before Serving: To keep the croutons crunchy, add them just before serving the salad.