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Vegan Bruschetta Pasta
Simple, flavorful, and ready in under 20 minutes, this vegan bruschetta pasta is the summer dinner recipe you will crave.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Ingredients
- 8 ounces Pasta
- 4 Roma Tomatoes seeded and diced
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons Olive Oil
- 1 teaspoon Salt
- 2 cloves Garlic minced or microplaned
- 4 Tablespoons Basil chopped
Instructions
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Cook 8 ounces of pasta according to package directions. Once cooked, drain and set aside.
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Seed and dice 4 Roma tomatoes. Place in a large bowl and set aside.
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In a mixing bowl whisk together 2 Tablespoons balsamic vinegar, 3 Tablespoons olive oil, 1 teaspoon salt, and 2 cloves minced garlic.
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Pour the dressing over the diced tomatoes and add 4 Tablespoons chopped basil.
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Toss the tomatoes with the dressing and basil and pour over the cooked pasta.
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Using tongs, toss together the pasta with the bruschetta and serve with additional basil, salt, and pepper.