Bruschetta Summer Pasta Salad
by Tavolino
A vibrant and refreshing pasta salad inspired by classic bruschetta. It features al dente pasta tossed in a garlicky balsamic dressing, combined with juicy tomatoes, fresh basil, and savory parmesan.
Ingredients
- Penne pasta 500 g
- Cooking salt 16 g
- Tomatoes 1 kg
- Fresh basil leaves 30 g
- Parmesan cheese 50 g
- Extra virgin olive oil 120 ml
- Balsamic vinegar 60 ml
- Garlic cloves 2
- Black pepper 1 g
- Pine nuts 40 g
- Balsamic glaze 20 ml
Preparation
- 1
Bring a large pot of water to a boil and add 10 g cooking salt.
- 2
Cook 500 g penne for 2 minutes longer than the package instructions until soft.
- 3
Drain the pasta and return it to the pot.
- 4
Combine 120 ml olive oil, 60 ml balsamic vinegar, 2 minced garlic cloves, 1 g black pepper, and 3 g cooking salt in a jar.
- 5
Shake or whisk the dressing ingredients until well combined.
- 6
Pour two-thirds of the dressing over the warm pasta and stir well.
- 7
Set the pasta aside for 15 minutes to cool and absorb the flavors.
- 8
Place 1 kg chopped tomatoes in a bowl and add the remaining dressing.
- 9
Let the tomatoes marinate for 10 minutes.
- 10
Add 3 g cooking salt to the tomatoes and toss gently.
- 11
Pour the tomato juices from the bowl into the pasta and toss to combine.
- 12
Add the tomatoes, 30 g sliced basil, and 50 g shredded parmesan to the pasta.
- 13
Toss everything together gently.
- 14
Serve the salad topped with 40 g toasted pine nuts and a drizzle of balsamic glaze.