Love bruschetta but looking for a healthier way to enjoy it? This is an easy way to transform a favorite appetizer into a light, healthy, summer dinner and not using bread. Replace the bread with your favorite pasta. Toss the ingredients all together, chill and serve.
AIMEE'S BRUSCHETTA PASTA
- 1 pound ziti or rigatoni pasta, cooked
- 2 cups cherry tomatoes, chopped
- 2 cloves of garlic, minced
- 6-8 fresh basil leaves, chopped
- 2 1/2 Tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- *optional, feta cheese
Cook and drain your pasta and rinse in cold water. Place in a large bowl, then add tomatoes, basil, garlic, olive oil, salt and pepper. Mix well then chill before serving. If desired, add feta cheese and if you would like a protein, add cooked shrimp or chicken. I found the perfect, delicious, summer wine to pair with this, too. Landmark Vineyards Overlook Chardonnay (from Sonoma County, California) was made to go with this Bruschetta Pasta! Perfect combo for a light, summer meal!