Serve this delectable Bruschetta Pasta Salad at your next barbecue or summer gathering. It’s the ideal light summer dinner, complete with in-season plum tomatoes, mozzarella, basil, and a drizzle of balsamic glaze.
Ingredients:
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 1/2 tablespoons red wine vinegar, DeLallo
- 1 tablespoon extra virgin olive oil, I love DeLallo
- Kosher salt, and black pepper, to taste
- 2 cups plum tomatoes, chopped
- 4 ounces mozzarella, chopped or perlini (about 1 cup)
- 2 cups DeLallo Mezzi Rigatoni Pasta, or bowties, 8 oz dry
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon Balsamic glaze, DeLallo
Instructions:
Step No.01
Heat a big saucepan of salted water to a boil. Once the water has boiled, add the pasta and cook until al dente, as directed on the package.
Step No.02
In a large mixing bowl, add shallots, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly cracked black pepper. Allow 5-10 minutes to marinate.
Step No.03
Mix in the tomato, mozzarella, and cooked pasta until combined. Add the basil and gently stir.
Step No.04
Finish with balsamic glaze.
Full Recipes:https://www.skinnytaste.com/bruschetta-pasta-salad/