Ingredients
Method
Instructions
- Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Drain well and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
- In a separate bowl, combine the halved cherry tomatoes, red onion, minced garlic, and chopped basil. Gently stir to combine without crushing the tomatoes.
- Whisk together olive oil, balsamic vinegar, lemon juice, dried oregano, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- Add the bruschetta mixture and mozzarella pearls to the cooled pasta. Pour the dressing over everything and toss gently to coat. If using, sprinkle toasted pine nuts on top.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, let it chill for 2-3 hours before serving.
Notes
Cook pasta al dente for salads to prevent mushiness. Use ripe tomatoes for best flavor. Salad gets better as it sits - can be made 24 hours in advance. Fresh basil is essential for authentic flavor.
