Bruschetta Pasta Salad
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Bruschetta Pasta Salad is an easy recipe that you can serve as a side salad, light meal or appetizer. It takes only minutes to make and lasts for days in the fridge as the flavors intensify. Feel free to add your own touches to the recipe including a squeeze of fresh lemon, your favorite fresh herbs or substitute a different type of vinegar. If cheese is omitted, serve the salad with a cooked boneless chicken breast for an easy lunch or light dinner.
Ingredients:
- 4 cups diced tomatoes (canned, drained diced tomatoes are OK if fresh are not available)
- 1 cup finely chopped onion (I like Vidalia or red onions)
- 1/2 cup fresh basil, coarsely chopped
- 4 cups cooked pasta (angel hair, spaghettini, linguine or your favorite type)(note: it takes about 7-8 oz. dried pasta to make 4 cups cooked pasta)
- 1-2 cups shredded mozzarella cheese, to taste (you can omit the cheese, if desired)
Dressing Ingredients:
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp. sugar
Prepare pasta according to directions on box and set aside to cool.
Combine dressing ingredients and whisk until blended.
In a large bowl, add cooled off pasta, tomatoes, onion and basil. Pour dressing over top and mix lightly. Stir in cheese and mix only until incorporated.
Cover bowl and chill in refrigerator for 2-3 hours. Serve at room temperature.
This salad serves 6-8 depending on whether served as an appetizer or main course.
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