Bruschetta Pasta Salad by Geneviève O’Gleman
Prep Time
Cooking Mode
450 g (1 box) lb farfalle
250 mL (1 cup) cup frais basilic
1 can (540 mL) cup red kidney beans
250 mL (1 cup) cup perles bocconcini
750 mL (3 cups) cup bruschetta maison ou achetée en magasin
450 g (1 box) lb farfalle
250 mL (1 cup) cup frais basilic
1 can (540 mL) cup red kidney beans
250 mL (1 cup) cup perles bocconcini
750 mL (3 cups) cup bruschetta maison ou achetée en magasin
Directions
1Bring a large pot of water to a boil. Cook pasta according to package directions.
2Meanwhile, chop basil. Rinse and drain beans. Drain bocconcini.
3Place basil, beans, bocconcini and bruschetta in a large serving bowl (see Notes).
4Drain pasta, rinse with cold water to cool and place in bowl. Toss to combine and serve.
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Personal Note
Personal Note