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Bruschetta Pasta

Bright tomato-basil pasta tossed in a tangy olive-oil vinaigrette.
Sweet balsamic, a hint of Dijon, and garlicky peppery bite in every forkful.
Comforting penne that’s glossy, fresh, and irresistibly flavorful cold or warm.

dinner ⏱ 25 min 320 kcal / portion 45.0 g carbs / portion (estimated) vegan glutenmustardsulphites 🔗 Original source

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Bruschetta Pasta
v3 · rb0e705f985 20260727Z1751 4 pieces tomato 340 g penne pasta 118 ml basil 🌀 whisk the vinaigrette until smooth 🔪 finely dice the tomatoes ⏳ pour the vinaigrette over the tomatoes and marinate 🍳 ⏱ 7-8 min boil the penne pasta until tender ⏳ drain and cool the pasta 🔪 roughly chop the basil 🌀 give the tomatoes another stir 🌀 stir in the cooled pasta and basil until evenly combined and coated taste and adjust with salt or pepper as needed Bruschetta Pasta 🎉 78.1 ml olive oil 3 tbsp balsamic vinegar ½ tbsp dijon mustard 2 pieces garlic ½ tsp salt ½ tsp pepper
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Preparation steps

  1. whisk the vinaigrette until smooth
  2. finely dice the tomatoes
  3. pour the vinaigrette over the tomatoes and marinate
  4. boil the penne pasta 7-8 minutes until tender
  5. drain and cool the pasta
  6. roughly chop the basil
  7. give the tomatoes another stir
  8. stir in the cooled pasta and basil until evenly combined and coated
  9. taste and adjust with salt or pepper as needed

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