Uploaded January 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/bruschetta-summer-pasta-salad
Bruschetta in pasta salad form - my summer pasta salad anthem! 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. - Nagi x
––––––––––––––––––-
BRUSCHETTA SUMMER PASTA SALAD
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
50g / 1/2 cup (tightly packed) finely shredded parmesan
DRESSING – shake in jar:
1/2 cup extra virgin olive oil (good time to break out the good stuff)
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
1. Boil pasta in salted water until extra soft (I do packet time + 2 min), it firms up when cold so when it’s extra soft hot = perfect texture cold. Drain, toss with 2/3 of Dressing. Leave to cool 15 min.
2. Toss tomato with remaining 1/3 Dressing, leave 10 min. Pour off juices into pasta, toss. Add salt into tomato, toss, then add to pasta with parmesan and basil. Drizzle with balsamic glaze and pine nuts, eat!
Recipe ⬇️ or print: recipetineats.com/bruschetta-summer-pasta-salad
Bruschetta in pasta salad form - my summer pasta salad anthem! 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. - Nagi x
––––––––––––––––––-
BRUSCHETTA SUMMER PASTA SALAD
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
50g / 1/2 cup (tightly packed) finely shredded parmesan
DRESSING – shake in jar:
1/2 cup extra virgin olive oil (good time to break out the good stuff)
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
1. Boil pasta in salted water until extra soft (I do packet time + 2 min), it firms up when cold so when it’s extra soft hot = perfect texture cold. Drain, toss with 2/3 of Dressing. Leave to cool 15 min.
2. Toss tomato with remaining 1/3 Dressing, leave 10 min. Pour off juices into pasta, toss. Add salt into tomato, toss, then add to pasta with parmesan and basil. Drizzle with balsamic glaze and pine nuts, eat!
