Bruschetta Pasta Salad (Edit recipe)

One of my favorite summer meals is bruschetta -- and yes I treat it as a meal because I could eat by the spoonful all day every day! I can't say I make it the traditional way, but below you'll find the recipe I grew up on with a little twist! With how much I love bruschetta, I figured I might as well come up with as many ways to eat it as possible so I turned it into a pasta salad! Pair it with my Balsamic Grilled Chicken for the perfect lunch!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	282
Fat:	11 g
Carbohydrates:	37 g
Protein:	9 g
Cholesterol:	21 g
Sodium:	327 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by leahxglutenfree

Serves: 8

Ingredients

2 whole Heirloom Tomato, large
0.5 Vidalia Onion
4 cloves Garlic, minced
0.25 cup fresh Basil, thinly sliced
1 cup Fresh Mozzarella, cubed
2 Tbsp Olive Oil
0.25 cup Balsamic Vinegar
1 tsp Salt
1 tsp Black Pepper
12 oz Gluten Free Farfalle Pasta (Jovial)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and prep your produce. Dice the tomato and onion, mince the garlic, thinly slice the basil, and cube the mozzarella.
In a large bowl, combine the produce with the olive oil, balsamic vinegar, salt, and black pepper. Set aside in the fridge to let all the wonderful flavors come together!
Cook your pasta according to the instructions on the box.
While still warm, add the freshly cooked pasta to your bowl with the bruschetta and combine.
Serve as is for the perfect side dish or with your favorite protein!