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 my Gluten Free Bruschetta Pasta Salad with your favorite grilled chicken recipe for the perfect meal!
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 8
Ingredients:
2 Heirloom Tomatoes
1/2 Yellow Onion
4 cloves Garlic, minced
1/4 cup Fresh Basil, thinly sliced
1 cup Fresh Mozzarella, cubed
2 Tbsp Olive Oil
1/4 cup Balsamic Vinegar
1 tsp Salt
1 tsp Black Pepper
12 oz Gluten Free Pasta (I like the farfalle from Jovial!)
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!
