Bruschetta Pasta Salad

5 from 2 votes

This bruschetta pasta salad is a fresh twist on the classic appetizer. Made with heirloom tomatoes, mozzarella, basil, pine nuts and balsamic vinaigrette, it's the perfect summer recipe.

Prep Time5

Cook Time10

Total Time15

Course: Salads

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For tomatoes and dressing

4 garlic cloves, minced
1 tablespoon whole grain mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 pint cherry tomatoes, halved
1 1/4 pounds heirloom tomatoes, cored and diced
1/4 cup chopped basil

For pasta salad

8 ounces gemelli, fusilli or rotini pasta
4 ounces fresh mozzarella, torn
1/3 cup toasted pine nuts

Instructions

In a large bowl, whisk the garlic, mustard, salt, pepper, balsamic vinegar and olive oil.
Stir the tomatoes and half the basil into the dressing.
Cook the pasta in salted boiling water until al dente according to package directions. Drain and rinse with cold water in a colander.
Stir the pasta, mozzarella, toasted pine nuts and the remaining basil into the tomatoes.

Notes

If you need the recipe to be gluten free, use chickpea pasta.

You can make the salad dressing up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before you stir in the tomatoes, pasta and the other ingredients.

Leftover pasta salad can be kept in an airtight container in the refrigerator up to 3 days. Let it sit out at room temperature for 15 minutes before serving.

Nutrition