Bruschetta Pasta with Balsamic
Light, fresh, summery pasta salad.
When the heat is kicking and the sun is out, it calls for all the light, fresh and delicious. This summery pasta salad is a must try & is made by combining fresh bruschetta with spaghetti pasta & a heaping drizzle of Balsamic glaze – super simple!
Ingredients
- Vine Ripen Tomatoes or any variety
- Small Red or White Onion
- Fresh Basil
- Garlic
- Dried Oregano
- Fine Sea Salt
- Fresh Cracked Black Pepper
- Extra-Virgin Olive Oil
- Fresh Parmesan, Crumbled Feta or Goat Cheese, optional
- Balsamic Vinegar Glaze
- Spaghetti Pasta, or pasta of choice
Directions
- Bring a large pot of salted water to a boil. Add the pasta (500g) and cook according to package directions or until al dente.
- Dice tomatoes and onion, set aside in a medium bowl. Add fresh basil, minced garlic, oregano, salt, pepper and 3 tbsp olive oil to the serving bowl. Stir to combine, set mixture aside to marinate for 10 to 15 minutes or until pasta has boiled.
- When the pasta has finished cooking to al dente, drain, drizzle with 2 tbsp olive oil and transfer to a large heatproof serving bowl or skillet. Add bruschetta to the pasta and toss together until well combined; season to taste if needed.
- Drizzle with balsamic, top with extra basil, cheese (optional), and black pepper (if desired)
