Description
Discover the bright flavors of summer with this Bruschetta Summer Pasta Salad, featuring al dente penne tossed with juicy tomatoes, fresh basil, and creamy Parmesan, all drizzled with a tangy balsamic vinaigrette. Ideal for picnics, potlucks, or a light lunch.
Ingredients
Scale
- 500 g (1 lb) penne or ziti pasta
- 2 tsp kosher salt (for cooking pasta)
- 1 kg (2 lb) tomatoes, chopped into 1.25 cm pieces, reserving juices
- ½ tsp kosher salt
- ¾ cup tightly packed fresh basil leaves, finely sliced
- ½ cup grated Parmesan cheese
- ½ cup extra‑virgin olive oil
- ¼ cup balsamic vinegar
- 2 garlic cloves, minced
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup pine nuts, toasted (optional)
- Balsamic glaze, for drizzling (optional)
Instructions
- Cook the penne in a large pot of boiling, salted water until al dente, about 10‑12 minutes. Drain and rinse briefly under cold water to stop cooking; set aside.
- While the pasta cooks, prepare the bruschetta mixture: in a bowl combine the chopped tomatoes, ½ tsp salt, sliced basil, and grated Parmesan. Toss gently.
- In a separate small bowl whisk together olive oil, balsamic vinegar, minced garlic, ¾ tsp salt, and black pepper.
- Pour the dressing over the tomato mixture and stir to combine.
- Transfer the cooked pasta to a large serving bowl and add the bruschetta mixture. Toss everything together until the pasta is evenly coated.
- Adjust seasoning if needed, then sprinkle toasted pine nuts on top and drizzle with balsamic glaze if desired.
- Serve the salad chilled or at room temperature.
Notes
Tip: Use ripe heirloom tomatoes for extra sweetness. Substitute mozzarella for Parmesan if you prefer a milder flavor. Store in an airtight container in the refrigerator for up to 2 days; the pasta may absorb more dressing over time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: B
- Method: Cold salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 15mg
Keywords: pasta salad, bruschetta, summer, vegetarian