Bruschetta Pasta Salad Recipes

BRUSCHETTA PASTA SALAD

Bruschetta Pasta Salad image

Refreshing bruschetta combined with pasta makes for a great side dish or appetizer.

Provided by mauichick01

Categories Side Dish

Time 2h45m

Yield 6

Number Of Ingredients 11

Ingredients

½ (16 ounce) package whole wheat penne pasta
½ cup red wine vinegar
¼ cup extra-virgin olive oil
6 cloves garlic, minced
2 teaspoons white sugar
1 cup finely chopped onion
¼ teaspoon sea salt
1 pinch ground black pepper to taste
4 cups diced tomatoes
2 cups mini fresh mozzarella balls
½ cup fresh basil, coarsely chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 390.3 mg, Sugar 6.9 g

BRUSCHETTA PASTA SALAD WITH CHICKEN

Bruschetta Pasta Salad with Chicken image

Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.

Provided by Kelly Senyei

Categories main-dish

Time 15m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound uncooked short pasta, such as gemelli or bowties
3 cups diced tomatoes (See Cook's Note)
1 cup mini mozzarella balls, halved
2 cups diced cooked chicken (See Cook's Note)
1 cup fresh basil leaves
1/2 cup marinated artichoke hearts, quartered
1/3 cup sliced black olives
1/3 cup shredded Parmesan
1/4 cup balsamic vinegar
2 cloves garlic
1 tablespoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.

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