Bruschetta Pasta Salad
10 min
Prep Time
10 min
Cook Time
20 min
Total Time
6
Servings
Ingredients
- 16 oz penne pasta
- 1 cup fresh cherry tomatoes
- 1 (10 oz) can diced tomatoes with green chilis, drained
- 6 stalks fresh basil
- ½ teaspoon dried basil
- ⅓ cup chopped red onion
- 1 tablespoon minced garlic
- ½ cup olive oil, divided
- ⅔ cup shaved Parmesan
- ½ teaspoon red pepper flakes
Instructions
- Bring a pot of water to a boil and cook the penne according to the box. Drain, rinse with cold water, and let it cool.
- While the pasta cooks, dice the cherry tomatoes and red onion. Cut the fresh basil into thin strips. Drain the canned tomatoes.
- In a large bowl, combine ¼ cup of the olive oil with the garlic, canned tomatoes, cherry tomatoes, and dried basil. Stir.
- Add the cooled pasta to the tomato mixture.
- Add the remaining olive oil, red onion, shaved Parmesan, red pepper flakes, and fresh basil. Toss and serve cold.
Notes
- Better the next day. Keeps up to 5 days in the fridge. Add a splash more olive oil if the noodles soak up the dressing.
- Serve cold so the tomatoes and basil stay fresh. Fusilli, bowtie, or rotini work instead of penne.