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Bruschetta Pasta Salad

Bruschetta Pasta Salad with cherry tomatoes and basil
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Fresh, simple, and packed with flavor, this Bruschetta Pasta Salad combines juicy tomatoes, garlic, basil, and balsamic with tender pasta for the ultimate easy side or light meal.

Ingredients

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  • 3 cups dry bow tie pasta
  • ¾ cup canned artichoke hearts
  • ½ cup shredded parmesan cheese
  • 4 cloves garlic, minced
  • ½ cup diced purple onion
  • 6 ounces mini mozzarella cheese balls
  • 1 ounce fresh basil, chopped
  • 2 cups cherry tomatoes, halved
  • ⅓ cup balsamic vinegar
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 tablespoons olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water, and set aside to cool.

2. Chop the basil, purple onion, and artichoke hearts. Cut the cherry tomatoes in half.

3. In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, Dijon mustard, salt, black pepper, and olive oil until well combined.

4. Add the cooked pasta, artichoke hearts, parmesan cheese, garlic, purple onion, mozzarella balls, basil, and cherry tomatoes to a large bowl.

5. Pour the dressing evenly over the salad and toss until everything is well coated.

6. Cover and refrigerate for about 1 hour before serving to allow the flavors to develop.

7. Serve chilled and enjoy.

Notes

Add salt to the pasta water before boiling for better flavor.

Rinse the pasta with cold water and drain thoroughly to stop the cooking process.

Store leftover basil in a jar with water in the refrigerator to keep it fresh.

Chill the pasta salad before serving for best flavor.

Nutrition values are estimates and may vary depending on ingredients used.

Nutrition

Find it online: https://paulakitchen.com/bruschetta-pasta-salad/