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Macaroni Bruschetta

Macaroni Bruschetta
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 box Banza Elbows
  • 1 lb fresh mozzarella, diced
  • 1 qt grape tomatoes, halved
  • 1 handful basil leaves, chopped + some for garnish
  • 5-6 tbsp Extra Virgin olive oil (just enough to coat pasta)
  • 4-5 tbsp (or to taste) balsamic vinegar
  • 2 tsp garlic powder
  • Salt & pepper to taste
  1. As per pasta packaging instructions, bring a large pot of water to boil over high heat. Add Banza Elbows in and reduce heat a bit until it reaches a low boil. Cook for 4-6 minutes, then drain and rinse macaroni immediately with lukewarm water. Drain completely and pour pasta in a large mixing bowl.
  2. Add mozzarella, tomatoes, chopped basil to pasta in large mixing bowl. Drizzle olive oil on pasta, mix to coat. Sprinkle garlic powder, salt, and pepper, and mix well.
  3. Plate pasta mixture, then finish with drizzles of balsamic vinegar and garnish with basil to finish.

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