Let’s break down this Bruschetta Pasta Salad recipe because we all love Italian bruschetta, any sort of feel good pasta and if you add the word “salad” to the end, you’ll automatically feel like this may be a healthier recipe, and so it’s all a win! This bowl really has an authentic Italian flavor palette of orecchiette pasta tossed with olive oil, balsamic vinegar, fresh garlic, colorful cherry tomatoes and topped with some freshly torn basil leaves for garnishing! Great for a Mother’s Day brunch menu idea!
To make Bruschetta Pasta Salad, you will need the following ingredients:
In a large pot of salted boiling water, cook 1 pound of orecchiette pasta according to package instructions until cooked to al dente. Then, drain and set aside to add to the salad.
In a small mixing bowl, whisk ¼ cup of olive oil with 1 tablespoon of balsamic vinegar and season with salt and ground black pepper, to taste, until well combined and incorporated.
In a salad bowl, toss the cooked pasta with 1 clove of minced garlic and 1 pint of colorful cherry tomato halves until well mixed.
Pour the prepared salad dressing over the salad and toss to generously coat.
Garnish with fresh torn basil leaves to serve. Enjoy!
Are you celebrating Mother’s Day? Then we suggest adding this Bruschetta Pasta Salad to your menu. A wonderful, light and fresh pasta dish perfect for brunch, lunch or dinner. Italian food is one of my favorite cuisines. What is yours? Let us know and tag us in some of your Mother’s Day pictures online using our hashtag #cookmerecipes!
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