Heirloom Tomato Bruschetta Pasta Salad
Give the tomatoes enough time to marinate with garlic and olive oil, so the flavors develop in this simple heirloom tomato bruschetta pasta salad with basil.
Servings: 4
Ingredients
- 2 pounds heirloom tomatoes roughly chopped
- 1 garlic clove peeled and smashed
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
- 8 ounces fusilli
- 1/4 cup torn basil leaves
Instructions
- In a medium bowl, combine the tomatoes, garlic, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and red pepper flakes. Let the mixture sit for at least 30 minutes.
- Bring a large saucepan of salted water to a boil. Cook the fusilli according to package instructions. Drain the pasta in a colander and rinse with cold water.
- Transfer the pasta to a large bowl. Use a slotted spoon to add the tomatoes to the pasta. Stir in enough of the juices from the tomato bowl to coat the pasta, about 2-3 tablespoons. Fold in the basil and remaining salt and pepper before serving.
Nutrition
Calories: 373kcal | Carbohydrates: 52g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 597mg | Potassium: 675mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1970IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 2mg