Bruschetta is one of my all-time favorite appetizers to make. It was one of my dad’s famous recipes that people would request whenever we had a get-together or party. Since he passed away a year ago, I have found myself making it quite often. I think it makes me feel close to him and when I go to parties, it is like I am bringing a piece of him with me in some way.
This week I was going to a potluck dinner. It was a BBQ theme and instead of bringing an appetizer like usual, I wanted to make a side dish, like a traditional summer pasta salad, potato salad, or macaroni salad. Then it hit me…why not try and incorporate the bruschetta you are known for with a pasta salad.
I ordered the ingredients from the grocery store and decided I would play with the ratios and let my friends at this party be my guinea pigs.
Bruschetta ingredients to me are a way to feel fancy without the oodles amount of ingredients and time.
The obvious main ingredient of bruschetta is tomatoes. I prefer using tomato on the vine because I think it ensures that you will be using tomatoes that are as fresh as possible. Since I live in an apartment, picking from my own garden is not an option!
For this recipe, I started with the noodles. I only had about 2 hours before the party, so I needed some time for the noodles to cool. Even though there was going to be about 20 people, there is always so much food, that I only made a box and a half of pasta (24 ounces dry).
Next, I chopped up the tomatoes and the basil and added them to the finish serving bowl. I added olive oil, minced garlic, salt and pepper to the bowl and let it marinade together in the refrigerator for about 45 minutes.
After draining the pasta and letting it cool, I added it to the bowl with the other ingredients. I also thought it would be fun to add some fresh mozzarella balls. I don’t normally like to add cheese to my appetizer bruschetta, but thought it could add some flavor to the pasta salad.
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I played with the ratio of tomato versus basil versus pasta and came up with the below recipe. I added more olive oil and topped with balsamic vinegar glaze…which is the best. I never even attempt to make a reduction out of balsamic vinegar anymore and always have this in my pantry.
Overall I am please with how this turned out and it was a hit at the party! I am excited to experiment with different things in the future. If you try the recipe, let me know how it was!
Bruschetta Pasta Salad
Ingredients
- 24 ounces Dry Pasta (I prefer farfalle)
- 5 Diced Vine Tomatoes
- 1 ounce Fresh Basil Leaves
- 1 tbsp Minced Garlic
- 4 tbsp Olive Oil
- Drizzle Balsamic Vinegar Glaze
- Salt and Pepper to taste
Instructions
- Take a large pot and start boiling water for noodles and follow the instructions for cooking on the box
- Meanwhile, dice up the tomato and basil and add to bowl
- To the same bowl, add minced garlic, salt, pepper, and 2 tbsp of olive oil
- Mix and put bowl in the refrigerator for 45 minutes
- Once noodles are finished cooking, drain and let cool
- After the 45 minutes are up, add the noodles to the bowl with the other ingredients and mix
- Add the other 2 tbsp of olive oil, a squirt or 2 of balsamic vinegar glaze and stir
- To finish drizzle the glaze on the top to make a pretty presentation
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