Bruschetta Summer Pasta Salad
Mar 29, 2025 09:48 AM
This summer pasta salad is everything you want when it’s too hot to cook! Quick, nearly no cook (just boil pasta) and full of bright, fresh, bruschetta-inspired tomato flavours.
Every Christmas break, I have intentions of tackling ambitious bucket list recipes. Pâté en Croûte! Babi guling! Mole!
But instead of a 12 hour charcoal-roasted suckling pig, I find myself planning meals calling for minimal effort. Lazy mini pizzas. 3-minute smash burgers. And anything-goes pasta salads.
Today’s Bruschetta pasta salad was born from fridge scraps – tomatoes, leftover manchego cheese, random pasta, and rocket/arugula, tossed in a garlicky balsamic dressing. Simple yet delicious!
A bit later I made it properly, switching basil for rocket, parmesan for manchego, and it was even better. Low effort, high reward – perfect for easing out of the summer holiday haze. Give it a try!
Ingredients:
- 500g/1 lb penne , ziti or other short pasta
- 2 tsp cooking salt / kosher salt , for cooking pasta
Bruschetta
- 1 kg / 2 lb tomatoes , chopped into 1.25cm / 1/2” pieces, keep all juices
- 1/2 tsp cooking salt / kosher salt
- 3/4 cup tightly packed basil leaves , finely sliced
- 1/2 cup (tightly packed) finely shredded parmesan
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 garlic cloves , minced using garlic press or very finely minced using knife
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Optional Extra Finishes
- 1/4 cup pinenuts , toasted
- Balsamic glaze , for drizzling
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
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