Bruschetta Pasta Salad
A refreshing Bruschetta Pasta Salad that's easy to make and perfect for any gathering. Made with short-cut pasta, cherry tomatoes, fresh basil, and a zesty dressing.
Equipment
- Large Bowl
- cooking pot
- Whisk
Ingredients
- 1 pound short-cut pasta (mafaldini from Trader Joe’s)
- 1 ½ cups halved cherry or grape tomatoes (225g)
- ½ white onion diced
- ½ cup chiffonade fresh basil (15g)
- ⅓ cup shaved parmesan cheese (30g)
- 4 cloves garlic minced
- 2 tablespoons balsamic vinegar (30ml)
- 1 ½ tablespoons Dijon mustard (22.5g)
- 1 tablespoon sugar (12.5g)
- 1 teaspoon dried oregano (1g)
- kosher salt to taste
- pepper to taste
- ½ cup extra virgin olive oil (120ml)
Instructions
- Start by boiling some water in a pot. Once it is bubbling, toss in the short-cut pasta and cook it until tender yet slightly firm. You want it al dente for that perfect bite. Keep an eye on it; overcooked pasta can ruin the whole vibe.
- In a mixing bowl, whisk together minced garlic, balsamic vinegar, Dijon mustard, sugar, dried oregano, kosher salt, and pepper. When you get that garlicky aroma, slowly drizzle in the olive oil to create a lovely dressing. Do not skip the whisking; chunky dressing will not coat the salad nicely.
- In a large bowl, add the cooked pasta, cherry tomatoes, diced onion, and shredded basil. Drizzle the dressing over it all and give it a good toss until everything is evenly coated. Make sure not to be too gentle; you want each bite to be flavorful, but do not overdo it to avoid mushy tomatoes.
- Sprinkle the shaved parmesan cheese across the salad. As it lands, you will see how it adds a cheesy charm. The warmth from the pasta will slightly melt the cheese, which is just divine. Be careful not to dump it all at once; you want an even distribution.
- Allow the salad to rest in the fridge for a while. This helps the flavors meld together beautifully. You might notice a stronger balsamic scent wafting out as it chills. Just remember to leave some dressing aside; if it looks dry when serving, you will want to refresh it.
- When you are ready to serve, give the salad another gentle toss for good measure. A quick taste test will tell you if it needs a sprinkle of salt or pepper. It is all about adjusting to your liking, and adding that fresh basil just before serving keeps it vibrant and bright.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This stays great in the fridge and gets better as it sits, aside from a few wilty herbs. Feel free to add fresh basil when serving.