This bruschetta pasta salad has a twist of my own from the original recipe. The original recipe called for one pound of orecchiette pasta, 1/4 cup extra-virgin olive oil, 1 tablespoon of balsamic vinegar, 1 clove of minced garlic, 1 pint of cherry tomatoes, halved, 1/4 cup of torn basil, kosher salt, freshly ground black pepper. The twist off this recipe is adding more balsamic vinegar and olive oil, adding onions, and garlic powder rather than minced garlic, and Italian seasoning.
To begin, in a large pot bring water to boil and cook 1 pound orecchiette pasta according to the directions on the package. In a small bowl combine 1/2 cup of extra-virgin olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of garlic powder, 1 tablespoon of salt, 1 tablespoon of freshly ground black pepper, 1 tablespoon of Italian seasoning. Feather cut half of a red onion and soak in the small bowl of the vinaigrette to caramelize. While the onions are marinating halve a pint of cherry tomatoes. In a large bowl combine the cooked orecchiette pasta, cherry tomatoes, onions, and vinaigrette. Mix well and add salt or garlic powder as needed. Add 1/4 cup of fresh torn basil for garnish. Let sit for 15 minutes. Serve cold.
Make sure to add enough olive oil and balsamic vinegar, the seasonings will stick to the pasta. If this happens you will taste the individual seasoning itself rather than the seasonings as a whole.
This is a great side dish to almost any meal. I usually serve this dish at a barbeque during the warmer months. A refreshing colder dish that pairs well with good burger.
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