Bruschetta Pasta Salad
All the flavours of classic bruschetta tossed into a quick, summery pasta salad.
Servings 6
Ingredients
- 1 lb small pasta (I used mini farfalle)
- 5 roma tomatoes diced
- 1 shallot minced
- 1 cup shaved Parmesan
- A big handful of basil torn/chopped
Vinaigrette/Tomato Marinade
- ¼ cup olive oil
- 2 tbsp Balsamic vinegar
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 2 garlic cloves grated
- Salt + black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Drain and rinse with cold water to stop the cooking. Add to a large bowl and toss with a small drizzle of olive oil to prevent sticking.
- While the pasta is boiling, add the diced tomatoes, minced shallot, and all of the vinaigrette ingredients to a bowl to let marinade.
- Assemble: Add the bruschetta mixture, torn basil, and shaved Parmesan to the large bowl of pasta.
- Mix to combine and add more olive oil as needed. Season to taste with more salt and freshly cracked black pepper.