1. Bring a large pot of water to a boil. Cook pasta according to package directions.
2. Meanwhile, chop basil. Rinse and drain beans. Drain bocconcini.
3. Place basil, beans, bocconcini and bruschetta in a large serving bowl (see Notes).
4. Drain pasta, rinse with cold water to cool and place in bowl. Toss to combine and serve.
Keeps in the refrigerator for 4 days. Do not freeze.
Notes
Do not drain bruschetta before adding it to the bowl, as the liquid serves as dressing.
This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.
Photo Credit: Maude Chauvin