Bruschetta Pasta
Bruschetta pasta is super light and fresh, featuring ripe tomatoes, aromatic basil, and a quick and easy balsamic vinaigrette.
Servings: 6 1.5 cups each
Ingredients
- 1/3 cup olive oil $1.10
- 3 Tbsp balsamic vinegar $0.73
- 1/2 Tbsp Dijon mustard $0.03
- 2 cloves garlic, minced $0.08
- 1/2 tsp salt $0.03
- 1/2 tsp freshly cracked pepper $0.08
- 4 Roma tomatoes $0.96
- 12 oz. penne pasta* $0.88
- 1/2 cup fresh basil, loosely packed $0.67
Instructions
- Make the vinaigrette first. Add the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to a bowl, then whisk until smooth.
- Finely dice the tomatoes. Add the tomatoes to a large bowl, then pour the dressing over top. Stir the combine the tomatoes and dressing, then set them aside to marinate.
- Cook the penne pasta according to the package directions (boil 7-8 minutes, or until tender), then drain well in a colander. Allow the pasta to cool.
- While the pasta is cooling, roughly chop the basil.
- Give the tomatoes another stir, then add the drained and cooled pasta and chopped basil to the bowl. Stir until everything is evenly combined and coated in dressing. Taste the pasta and add more salt or pepper if needed. Serve immediately or refrigerate until ready to eat.
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Notes
*I used penne pasta for this recipe because I had some on hand, but I think any short-shaped pasta would be great here. Bowtie or campanelle would also be great. Longer pasta, like spaghetti, would work in a pinch, but I suggest breaking it in half to help the pieces of tomato mix into the pasta instead of having it all clump on the outside of the bowl.
Nutrition
Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Sodium: 215mg | Fiber: 2g