Bruschetta Pasta Salad
Your taste buds are about to be singing an Italian opera! This salad is like a symphony of flavors with each bite. The Bruschetta Sauce, composed of juicy tomatoes, fresh basil and tangy balsamic vinegar, provides a perfectly harmonious dressing. Tossed with al dente pasta and drizzled with olive oil, this salad hits all the right notes. It’s a true pasta-pella masterpiece!
Notes
• Scoop some of the herbs out of the marinated mozzarella container for extra flavor!
• Sometimes, I like to add Grilled Balsamic Vinegar & Rosemary Chicken to this pasta salad.
Makes5 servings
Preparation Time5 min
Cooking Time15 min
Ingredients
- 1 (17.6-oz [500-g]) package Organic Italian Artisan Gigli Pasta
- 2 tablespoons (30 ml) extra virgin olive oil
- 30 ounces (850 g) Bruschetta Sauce
- 8 ounces (115 g) Marinated Fresh Mozzarella Cheese balls, sliced in half
- 1/2 cup (20 g) chopped fresh basil
Instructions
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Cook the pasta according to the package instructions.
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When the pasta has finished cooking, reserve ¼ cup (120 ml) of the pasta water, then drain and rinse the pasta with cool water.
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Transfer the pasta to a large serving dish and toss with the olive oil, mix in the Bruschetta Sauce and some of the reserved pasta water to thin to your desired consistency, then top with the mozzarella balls and basil.
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Serve cold, warm or at room temperature.
