Bruschetta Pasta Salad

This Bruschetta Pasta Salad could not be simpler to make and packs bold flavors to stand up to your summer grilling feasts.

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 15

Cooling Time 1

Total Time 25

Servings

Calories 460kcal

Author Foodtastic Mom

12 oz pasta (small shapes like bow tie or macaroni work well) cooked according to package directions
2 15 oz cans petite cut diced tomatoes drained
1 1/2 cups fresh mozzarella balls each ball cut into about 4 pieces
9 oz Kraft Red Wine Vinaigrette Dressing
1/4 cup fresh basil chopped
1 tsp salt

Cook the pasta according to package directions and rinse in cold water. Add to a large bowl.
Top the cooked and cooled pasta with the drained tomatoes, chopped mozzarella, red wine vinaigrette dressing and salt. Mix well to combine.
Stir in the fresh basil. Allow the salad to chill in the refrigerator for at least one hour before serving.

Pasta salad can be made up to one day in advance. Store in an air-tight container in the refrigerator until ready to serve.

When fresh tomatoes are in season, use fresh, chopped tomatoes instead of the drained, canned ones.

Calories: 460kcal