Bruschetta Pasta Salad

Serving Size:  4-6


16 ounces Italian Pesto Blend pasta
5 medium vine-ripened tomatoes (chopped)
1-2 cloves of garlic (minced)
1/2 ounce fresh basil (chopped)
1 tablespoon extra-virgin olive oil
2-4 teaspoons Bella Sol Modena Barrel-Aged Balsamic Vinegar
1/3 cup shredded Parmesan cheese
Salt & Pepper (to taste)


  1. In a bowl, combine tomatoes, garlic, basil, olive oil, balsamic vinegar, and parmesan cheese.
  2. Let mixture rest for 15 minutes.
  3. Bring 4 quarts of lightly salted water to a boil.
  4. Add pasta to water, return water to a gentle boil and cook for 12-14 minutes or until al dente, stirring intermittently.
  5. Strain pasta.
  6. Toss tomato mixture with cooked pasta.
  7. Season with salt and pepper to taste.
  8. Let cool for 1 hour, then serve.