Bruschetta Pasta
A quick and easy pasta dish featuring fresh tomatoes, basil, and a light balsamic vinaigrette.
Equipment
- Mixing Bowl
- Pot for boiling pasta
Ingredients
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/2 tablespoon Dijon mustard
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 4 Roma tomatoes (finely diced)
- 12 oz penne pasta (or any short pasta you prefer)
- 1/2 cup fresh basil (loosely packed and roughly chopped)
Instructions
- In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper until smooth.
- Dice the Roma tomatoes and place them in a large mixing bowl. Pour the vinaigrette over the tomatoes and stir gently to coat. Let marinate at room temperature.
- Boil the penne pasta according to package directions until tender. Drain and allow to cool slightly.
- Chop the basil and set aside.
- Add the drained pasta and chopped basil to the tomato mixture. Stir gently to combine, ensuring the pasta is well coated.
- Taste and adjust seasoning if necessary. Serve immediately or chill in the fridge for later.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving again.