Bruschetta Pasta Salad


16 oz Pastene Italian Tri-Color Fusilli
¼ cup Pastene Extra Virgin Olive Oil
2 Tbsp Pastene Balsamic Vinegar of Modena
salt and black pepper to taste
1 tsp Pastene Minced Garlic
1 ½ - 2 pints cherry tomatoes, halved
⅓ cup fresh basil, sliced
Pastene Balsamic Glaze


  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, Rinse with cold water and set aside.
  • In a small bowl, whisk together olive oil and balsamic vinegar, garlic, salt, and pepper.
  • In a large bowl, combine, pasta, basil and tomatoes.  Toss with dressing to combine.
  • Drizzle with glaze and serve.

Product Used

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