The 1-Ingredient Pasta Salad Dressing I Wish I'd Tried Sooner (Everyone Goes Back for Seconds)

Yahoo

3 days ago

Nothing brightens a summer day like a last-minute invitation to make a splash with friends. Even when the plans come together at the last minute, there are still plenty of seasonal side dishes and summery sweet treats that you can make with minimal effort. After all, arriving empty-handed is not an option.
One of my favorite summer appetizers is tomato bruschetta. It's a simple mix of chopped fresh tomatoes seasoned with garlic, basil, and good olive oil traditionally served over toasted bread. I bring bruschetta to get-togethers so often that I've had to get creative with new versions like creamy bruschetta dip. This year, I've leaned into a super-simple bruschetta pasta salad that requires just two ingredients for the easiest (but still potluck-worthy) summer side dish.
Just 2 ingredients. Combine bowtie pasta and bruschetta topping for the simplest summer side dish that everyone will love.
It gets better as it sits. Every bite of this pasta salad is packed with herby tomato flavor that continues to flavor the pasta as it sits. Bonus: Because there are no eggs or mayonnaise, it can safely sit at room temperature with other summer side dishes.
Pasta: I love the look of bowtie or farfalle pasta for pasta salads, but you can use your favorite short pasta shape. Cook the pasta until al dente according to package directions, then drain and give it a quick rinse under cold water to cool the pasta.
Refrigerated bruschetta topping: Bruschetta topping is made of chopped tomatoes, garlic, basil, olive oil, and often balsamic vinegar. For the freshest flavor, pick up refrigerated bruschetta topping (not the shelf-stable variety) or make the tomato topping from scratch.
Make this pasta salad taste even more delicious by adding torn fresh basil or a drizzle of balsamic glaze. Stir in crumbled feta cheese or bite-sized pieces of fresh mozzarella to add a cheesy surprise in every bite.
Stir bowtie pasta and bruschetta topping together for the simplest summer pasta salad that everyone will love.
Prep time 5 minutes
Cook time 15 minutes
Makes Makes about 7 cups
Serves 6 to 8
Salt
12 ounces dried bowtie or farfalle pasta
1 (14- to 16-ounce) package refrigerated bruschetta topping
Freshly ground black pepper, for serving
Torn fresh basil leaves, for serving (optional)
Bring a large pot of salted water to a boil. Add 12 ounces dried bowtie pasta and cook according to package directions until al dente. Drain and rinse under cold water until the pasta is no longer hot. Drain well again.
Stir the pasta and 1 1/3 cups refrigerated prepared bruschetta topping together in a large bowl. Top with freshly ground black pepper and torn fresh basil leaves if using. Serve at room temperature.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.