Description
A refreshing and vibrant Bruschetta Summer Pasta Salad combining al dente penne pasta with juicy tomatoes, fresh basil, shredded parmesan, and toasted pine nuts, all tossed in a flavorful olive oil and balsamic vinegar dressing. Perfect as a light meal or side dish during the summer months.
Ingredients
Scale
Pasta
- 500g / 1 lb penne, ziti or other short pasta
- 2 tsp kosher salt (for cooking pasta)
Salad
- 1 kg / 2 lb tomatoes, chopped into 1.25cm / 1/2” pieces, keep all juices
- 1/2 tsp kosher salt
- 3/4 cup tightly packed basil leaves, finely sliced
- 1/2 cup finely shredded parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup pine nuts, toasted
- Balsamic glaze, for drizzling
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add 2 teaspoons kosher salt to the water and then add the pasta. Cook the pasta until al dente according to package instructions, about 11-13 minutes. Drain the pasta, reserving a small amount of pasta water if needed, and set aside to cool.
- Prepare the salad mixture: In a large mixing bowl, combine the chopped tomatoes with all their juices, 1/2 teaspoon kosher salt, minced garlic, finely sliced basil leaves, shredded parmesan, extra virgin olive oil, balsamic vinegar, 3/4 teaspoon kosher salt, and black pepper. Stir well to combine the flavors.
- Combine pasta and salad: Add the cooled pasta to the tomato mixture and gently toss everything together until well combined. Adjust seasoning to taste, adding more salt or pepper if desired.
- Add toasted pine nuts and finish: Sprinkle the toasted pine nuts over the salad and gently fold them in. Just before serving, drizzle balsamic glaze on top for an extra touch of sweetness and tang.
- Serve: Serve the Bruschetta Summer Pasta Salad chilled or at room temperature. It can be enjoyed as a hearty side dish for up to 10 servings or as a main meal for 6 servings.
Notes
- Note 1: Use fresh basil leaves and slice finely for best flavor and texture.
- Note 2: Make sure to keep all the juices from the tomatoes as they add a lot of freshness to the salad.
- Note 3: The salt is added in stages to enhance the flavors throughout the salad.
- Note 6: Balsamic glaze adds a sweet and tangy finishing touch; you can purchase it or reduce balsamic vinegar to make your own.
- Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant to bring out their flavor.
