Bruschetta Pasta Salad

5 from 1 vote

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). Perfect for picnics, potlucks, or any sunny day.

Prep Time20

Total Time20

Course: Salad

Cuisine: Mediterranean

Keyword: Bruschetta Pasta Salad

Servings: servings

Calories: 326kcal

Author: Ryan Allen

Equipment

Glass Mixing Bowls

Ingredients

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 ounce mini mozzarella cheese balls
1 ounce fresh basil
2 cup cherry tomatoes

Dressing

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

Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water, and set aside.
Chop the basil, purple onion, and artichoke hearts and set aside. Cut the cherry tomatoes in half and set aside.
With a small whisk or fork, mix together balsamic vinegar, honey, minced garlic, Dijon mustard, salt, black pepper, and olive oil. Set aside.
Dump all the salad ingredients into one large bowl. Pour the balsamic dressing evenly over the top and toss the ingredients together until evenly coated.
Cover the salad with a lid or plastic wrap and place it in the refrigerator for about an hour.
Serve and enjoy.

Notes

Add salt to the pasta water before boiling.
Rinse the pasta in cold water and drain well.
Store leftover basil in a jar with water.
Chill the pasta before serving.

Nutrition