Bruschetta Pasta Salad
Created by Mikekey on March 22, 2016
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #23198
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon dried Italian herbs (oregano, basil or a mix of both)
- 2 tablespoons salt
- 10 ounces dry pasta (3 cups dry rigatoni, penne, farfalle, etc.)
- 1/2 cup fresh basil, roughly chopped
- 15 ounces tomatoes (3 tomatoes, diced)
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts (toasted)
- 15 grams sun-dried tomatoes (1/4 cup roughly chopped, not in oil)
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper, to taste
How to Make
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Step 1: Place a pot with 4 quarts of water on high and add garlic powder, dried Italian herbs and salt. Once the water comes to a boil add the pasta and boil till the pasta is "al dente" (approximately 8-10 minutes). Drain all of the water from the pasta (don't rinse) and place in a bowl to cool.
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Step 2: Chop fresh basil and tomatoes then add to pasta bowl. Toss in all remaining ingredients.
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Step 3: Serve warm, cold or at room temperature.
Nutritional Facts
- Serving Size: 1 (243.3 g)
- Calories 481.8
- Total Fat - 21.3 g
- Saturated Fat - 3.9 g
- Cholesterol - 10.4 mg
- Sodium - 3601.5 mg
- Total Carbohydrate - 64.4 g
- Dietary Fiber - 9.7 g
- Sugars - 3.7 g
- Protein - 11.8 g
- Calcium - 153.5 mg
- Iron - 1.8 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.3 mg