Serve this delicious Bruschetta Pasta Salad at your next BBQ or summer party. It’s the perfect light summer dish loaded 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
Directions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions to al dente.
- In a large bowl, combine shallot, garlic, red wine vinegar, olive oil, 1/4 teaspoon salt & 1/8 teaspoon fresh cracked black pepper. Let sit for 5-10 minutes to marinate.
- Add tomato, mozzarella & cooked pasta; mix to combine. Add basil & gently mix.
- Top with balsamic glaze.
