Bruschetta-Inspired Pasta Salad

For the Pasta Salad

• 8 ounces short pasta (such as penne or fussili)
• 2 cups quartered cherry tomatoes
• ½ cup diced red onion
• ½ cup thinly sliced basil (plus more for garnish)
• ½ cup vegan parmesan shreds (plus more for garnish)
• Balsamic glaze (for garnish, optional)

For the Dressing

• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 4 cloves fresh minced garlic
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper (to taste)

1. 1

   Cook the pasta until tender, according to package directions.

2. 2

   Drain, but do not rinse.

3. 3

   Place the cooked pasta in a large bowl with the tomatoes, red onion, basil, and parmesan.

4. 4

   Meanwhile, prepare the dressing. In small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard and maple syrup until emulsified.

5. 5

   Taste and adjust seasonings, adding salt and pepper, if needed.

6. 6

   Pour the dressing over the pasta and tomato mixture, tossing to combine.

7. 7

   Place in the refrigerator to chill for at least an hour before serving for best flavor!

8. 8

   When ready, garnish with garlicky breadcrumbs, shredded parmesan, balsamic glaze, and fresh basil. Enjoy!