Aimee Fortney's bruschetta pasta - WSMV Channel 4

Aimee Fortney's bruschetta pasta

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Love bruschetta but looking for a healthier way to enjoy it? This is an easy way to transform a favorite appetizer into a light, healthy, summer dinner and not using bread! Replace the bread with your favorite pasta. Toss the ingredients all together, chill and serve! Dinner is done!

1 pound ziti or rigatoni pasta, cooked
2 cups cherry tomatoes, chopped
2 cloves of garlic, minced
6-8 fresh basil leaves, chopped
2 1/2 Tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
*optional, feta cheese

Cook and drain your pasta and rinse in cold water. Place in a large bowl, then add tomatoes, basil, garlic, olive oil, salt and pepper. Mix well then chill before serving. If desired, add feta cheese and if you would like a protein, add cooked shrimp or chicken. I found the perfect, delicious, summer wine to pair with this, too. Landmark Vineyards Overlook Chardonnay (from Sonoma County, California) was made to go with this Bruschetta Pasta! Perfect combo for a light, summer meal!

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