Bruschetta Pasta Salad
I like using a mix of tomatoes (vine, cherry, heirloom) for this easy bruschetta pasta. If packing a picnic or sharing with a crowd as a pasta salad, go with a short-shape pasta. For gluten-free varieties I like this fusilli. The recipe pictured was made with this fresh gluten-free spaghetti. To make it low FODMAP, simply omit the garlic.
Servings 4
Ingredients
- 1 1/2 pounds mixed tomatoes finely diced
- 1 small garlic clove minced
- 1 tablespoon balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt
- 1 cup basil leaves finely chopped
- 12 ounces gluten-free pasta see note
Instructions
- In a large mixing bowl, combine the tomatoes, garlic, balsamic, olive oil, red pepper flakes, salt, and half the basil. Allow to sit for up to an hour at room temperature or longer in the fridge so the tomatoes have time to marinate and absorb all the added flavor.
- Bring a large pot of salted water to boil over high heat. Cook the pasta according to package directions until al dente. Drain and add to the bowl with the tomato mixture.
- Toss the hot pasta with the tomatoes. Taste for seasoning and add the remaining basil right before serving.