Ingredients
Method
Cook and cool the pasta
- Bring a pot of salted water to a boil, then cook penne or bowtie pasta according to package directions until al dente. Drain and rinse with cold water so it stops cooking and cools down quickly.
Marinate the bruschetta topping
- In a bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Let it marinate for 15 minutes so the tomatoes release juices and the garlic softens.
Toss and season
- Add the cooled pasta and diced mozzarella to the tomato mixture, then toss to evenly coat every piece of pasta.
Add the Parmesan
- Sprinkle the grated Parmesan cheese over the pasta and toss again so the cheese disperses.
Chill
- Refrigerate the pasta salad for at least 1 hour to allow flavors to develop. Keep it covered to prevent drying out.
Serve
- Toss the pasta salad again before serving and adjust seasoning with more salt and pepper as needed.
Notes
Pro tip: rinse the pasta with cold water to keep it from turning mushy during chilling. Refrigerate in an airtight container for up to 3 days; the texture softens slightly over time. Freezing is not recommended. For a lighter option, use part-skim mozzarella and reduce Parmesan to 1/4 cup while keeping the tomato-basil base the same.