All the tomatoes and basil

It's the season of tomatoes and basil at our house - which means we need to either dry the herbs - which I've done or can the tomatoes - which I've also done. So let's use it fresh and find a way to enjoy it. I saw this recipe for Bruschetta Pasta Salad and figured I couldn't go too wrong on it. I love bruschetta and add it to pasta? Yes. Andy grilled some chicken, we picked up some fresh picked corn in out neighborhood - a local farmer sets it out extra for people to take, and we had a fresh delicious dinner! I used different shaped pasta because I could. Why not mix it up a bit? I did not use cheese in this - Bronwyn isn't always a super fan of cheese so I left it out. I think we could have used more olive oil but to be honest - I went to have some a few days later and it was all gone - Andy enjoyed all the left overs. I did add Red Wine Vinegar too because that's how I make my bruschetta. Now I think I should make regular bruschetta... ALL the garlic and basil! Either way... on toasted bread or with pasta - both delicious and worth the fresh grown ingredients.

Bruschetta Pasta Salad
4 Vine Ripen Tomatoes, or any variety, diced
1/2 small Red Onion, diced
2 tbsp Fresh Basil, chopped, plus more for garnish
1 Clove Garlic, minced
1/2 tsp Oregano
1/4 tsp Fine Sea Salt, more or less to taste
1/4 tsp Black Pepper
5 tbsp Extra-Virgin Olive Oil, divided
Parmesan Cheese, Burrata, Crumbled Feta or Goat Cheese, as desired, optional
3 tbsp Balsamic Vinegar Glaze, as desired
500 g Spaghetti Pasta, or pasta of choice

Instructions
Bring a large pot of salted water to a boil. Add the pasta (500g) and cook according to package directions or until al dente.
In the meantime, make the bruschetta. Dice tomatoes and onion, set aside in a medium bowl. Add fresh basil, minced garlic, oregano, salt, pepper and 3 tbsp olive oil to the serving bowl. Stir to combine, set mixture aside to marinate for 10 to 15 minutes or until pasta has boiled.
When the pasta has finished cooking to al dente, drain, drizzle with 2 tbsp olive oil and transfer to a large heatproof serving bowl or skillet. Add bruschetta to the pasta and toss together until well combined; season to taste if needed. Drizzle with balsamic glaze, top with extra basil, cheese (optional), and black pepper if desired and serve immediately!