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