Bruschetta Pasta Salad Recipes

BRUSCHETTA PASTA SALAD

Refreshing bruschetta combined with pasta makes for a great side dish or appetizer.

Provided by mauichick01

Categories Side Dish

Time 2h45m

Yield 6

Number Of Ingredients 11

Bruschetta Pasta Salad image

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 390.3 mg, Sugar 6.9 g

Ingredients

½ (16 ounce) package whole wheat penne pasta
½ cup red wine vinegar
¼ cup extra-virgin olive oil
6 cloves garlic, minced
2 teaspoons white sugar
1 cup finely chopped onion
¼ teaspoon sea salt
1 pinch ground black pepper to taste
4 cups diced tomatoes
2 cups mini fresh mozzarella balls
½ cup fresh basil, coarsely chopped

BRUSCHETTA SALAD

This salad tastes just like bruschetta, but in a bowl. If you like bruschetta, you will love this salad!

Provided by Stephanie Moyle Barber

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Bruschetta Salad image

Steps:

Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 31.1 g, Cholesterol 36.3 mg, Fat 28.9 g, Fiber 4.2 g, Protein 19 g, SaturatedFat 9 g, Sodium 746 mg, Sugar 5 g

Ingredients

6 Roma tomatoes, sliced into rounds
½ pound mozzarella cheese, cut into bite-size cubes
1 cup crushed garlic-flavored bagel chips
½ cup torn fresh basil leaves
½ red onion, chopped
¼ cup light olive oil
3 tablespoons red wine vinegar
2 large cloves garlic, minced
1 tablespoon dried basil
salt and ground black pepper to taste

BRUSCHETTA PASTA

This is heaven, being able to sit down and eat a whole bowl of bruschetta! It is pasta though so there isn't the browned factor unless you put it in a casserole and broil it for a minute. It is awesome served with blackened chicken or garlic shrimp as well.

Provided by startnover

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Bruschetta Pasta image

Steps:

Cook linguine per directions.
While it is cooking dice the tomatoes and thinly slice the onions.
Place tomatoes (and their juice), onions, basil, garlic, oil, and salt and pepper (to taste) in a large bowl.
When noodles are al dente remove from heat, drain and pour the hot noodles onto the other ingredients. Toss together with tongs and then grate in as much fresh parmesan as desired, tossing well to coat all.
Serve with a little thinly sliced basil and a bit of fresh grated parmesan to garnish.
To make a meal of it serve with grilled blackened chicken or garlic shrimp.

Ingredients

1 lb linguine
5 -6 large ripe roma tomatoes
4 green onions
2 -4 large minced garlic cloves (if you don't like large amounts go with two)
12 large basil leaves, thinly sliced
2 tablespoons olive oil
parmesan cheese
salt and pepper

BRUSCHETTA PASTA SALAD WITH CHICKEN

Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.

Provided by Kelly Senyei

Categories main-dish

Time 15m

Yield 8 servings

Number Of Ingredients 13

Bruschetta Pasta Salad with Chicken image

Steps:

Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.

Ingredients

1 pound uncooked short pasta, such as gemelli or bowties
3 cups diced tomatoes (See Cook's Note)
1 cup mini mozzarella balls, halved
2 cups diced cooked chicken (See Cook's Note)
1 cup fresh basil leaves
1/2 cup marinated artichoke hearts, quartered
1/3 cup sliced black olives
1/3 cup shredded Parmesan
1/4 cup balsamic vinegar
2 cloves garlic
1 tablespoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

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