Marinated Bruschetta Pasta

This is the ultimate summer pasta salad! Fresh tomatoes are marinated with olive oil, garlic, red onions, and balsamic vinegar before being tossed with cooked pasta and fresh basil. A terrific way to use your best summer fresh tomatoes!

📝 Ingredients

• 1/2 cup olive oil
• 3 cloves garlic, (finely minced)
• 10 whole tomatoes, (diced into 1/2 inch cubes)
• 1/4 cup red onion, (thinly sliced)
• 1 tablespoon balsamic vinegar
• 1 teaspoon sea salt, (plus more for seasoning pasta water)
• 1/2 teaspoon ground black pepper
• 450 grams pasta, (cooked and drained)
• 1/2 cup fresh basil, (sliced into ribbons)
• parmesan cheese, (optional)

👨‍🍳 Instructions

1. 1Add the olive oil to a sauce pan along with the garlic. Over medium heat, cook the garlic just until it is really fragrant and just starting to lose it’s creamy colour. You don’t want to brown it, just cook it.
2. 2Pour the oil and garlic into a glass bowl to cool.
3. 3While the oil cools, chop the tomatoes into a small dice – about 1/2 inch. Transfer them to a bowl.
4. 4Next, add in the thinly sliced red onions.
5. 5Finally, add the salt, ground black pepper, and balsamic vinegar. Toss to coat.
6. 6Pour the cooled oil and garlic into the tomatoes. Toss to coat. Cover and refrigerate for 12-24 hours.
7. 7Once the tomatoes have marinated, cook the pasta according to the package instructions. (See blog post for tips.)
8. 8Drain the pasta and toss it with the chilled and marinated tomato mixture. You can enjoy it now with fresh basil stirred in, or you can set it back into the fridge until ready to serve.
9. 9Either way, do not add the basil until you are ready to plate up the Marinated Bruschetta Pasta! Top with parmesan if desired.