I’ve always pronounced bruschetta as broo-shetta. Like forever. Then I watched a random episode of The Mindy Project and the male love interest pronounced it (come to find out, correctly) as brus-ketta. My whole life was a lie! Nah, but it did make me feel strange finally pronouncing it correctly. It’s like Steve Buscemi, whose name I’d also been mispronouncing all these years. Sigh. Anyway, on to this totally-worth-that-boring-story bruschetta pasta salad.
Tomatoes, red onions, olive oil, balsamic… it’s all about making the bruschetta topping taste like its amazing self. It doesn’t take much since the ingredients are so good alone, combined, in bed, for breakfast… anytime is a good time for bruschetta pasta salad.
I’ve made a couple of similar salads before, too. I love me some Italian pasta salads. And any excuse to eat more tomatoes and balsamic, amirite? Here are the others so far:
So many easy, weeknight salad choices!
- 3 cups pasta (I used farfalle, like this)
- 5 tomatoes, chopped (I used medium-sized Roma)
- 2 green onions, finely chopped
- 1 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 1 handful basil, chopped or chiffonade
- 1 Tbsp olive oil
- 4 tsp balsamic vinegar
- 1/3 cup shredded or grated Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- Boil water to cook the pasta according to the package directions. Set aside and let cool completely.
- In a large bowl, combine the tomatoes, onions, garlic, basil, and Parmesan cheese.
- In a smaller, separate bowl, mix olive oil, balsamic vinegar, salt, and pepper and mix well. Drizzle oil mixture on top of the veggies and toss well to cover.
- Let this mixture rest for about 15 minutes to let the flavors meld.
- Toss the tomato mixture with the cooked pasta.
- Season with more salt and pepper to taste, if you prefer and enjoy!
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!