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Bruschetta Pasta Salad Recipe

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This recipe for Bruschetta Pasta Salad is from Mignella Family Recipes II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz Orecchiette pasta, cooked and cooled
3 Roma tomatoes, diced
¼ cup finely chopped red onion
½ cup shredded Parmesan cheese
½ cup mozzarella pearls (I used whole round container)
¼ cup fresh basil, chopped
½ tsp garlic powder
2 Tbsp Olive oil
1 Tbsp white balsamic vinegar (or regular if preferred)
Salt and gound black pepper to taste.
Directions:
Directions:
1. Cook the pasta according to package directions. Drain and rinse under cold water
to cool it down. Set aside.
2. Make bruschetta mix: In large bowl combine the diced Roma tomatoes, red onion,
basil, mozzarella pearls, and Parmesan cheese.
3. Make Dressing: In a small bowl, whisk together the olive oil, white balsamic
vinegar, garlic powder, salt and pepper. Pour this over the tomato mixture.
4. Toss it all together: Add the cooled pasta to the bowl and gently toss until
everything is evenly coated and combined.
5. Chill and serve. Let the salad chill in the fridge for at least 30 minutes before
serving to allow the flavors to meld. Give a final toss and adjust seasoning as
needed.
Preparation Time:
Preparation Time:

 

 

 

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