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Bruschetta summer pasta salad with tomatoes, basil, and pasta

Bruschetta Summer Pasta Salad

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A vibrant and refreshing pasta salad featuring fresh tomatoes, basil, and a tangy dressing, perfect for picnics and potlucks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 500 g penne (or ziti or other short pasta) Use gluten-free pasta if needed.
  • 1 kg tomatoes, chopped into 1.25cm pieces Keep all juices.
  • 3/4 cup basil leaves, finely sliced Use fresh basil for best flavor.
  • 1/2 cup parmesan, finely shredded Can substitute with dairy-free cheese if needed.
  • 1/4 cup pinenuts, toasted
For the dressing
  • 1/2 cup extra virgin olive oil Use high-quality olive oil.
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp cooking salt / kosher salt For dressing.
  • 1/4 tsp black pepper

Method
 

Cooking the Pasta
  1. Cook the pasta in a large pot of boiling salted water until al dente, then drain and rinse under cold water.
Preparing Ingredients
  1. While the pasta is cooking, chop the tomatoes, slice the basil, and mince the garlic.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, chopped tomatoes (with their juices), basil, parmesan, and toasted pinenuts.
Making the Dressing
  1. In a separate bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper to create your dressing.
Tossing the Salad
  1. Pour the dressing over the salad and toss everything until well combined.
  2. Drizzle balsamic glaze on top before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 3gSugar: 2g

Notes

Store any leftovers in an airtight container in the refrigerator for 2-3 days. Add the dressing just before serving to maintain the pasta's texture.
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