Bruschetta Pasta Salad recipe

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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

Nutrition Info

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
servingSize: -
sodium: 390.3 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper, mix well.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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

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