What if my tomatoes aren't very flavorful or are out of season?

If you're stuck with less-than-stellar tomatoes, roast them first! Cut in half, place on a baking sheet, drizzle with olive oil and a pinch of salt, then roast at 400°F for about 20 minutes. Let cool before chopping and proceeding with the recipe. The roasting concentrates the flavors and adds a lovely depth.

Can I make this pasta salad gluten-free?

Absolutely! Simply substitute your favorite gluten-free pasta. Just be aware that some gluten-free pastas may need slightly different cooking times to achieve that perfect texture, so test for doneness rather than strictly following package directions.

Why is my pasta salad dry the next day?

Pasta naturally absorbs liquid as it sits. For next-day enjoyment, you can revive the salad with a small splash of olive oil and a squeeze of lemon juice, gently tossing to distribute. This will bring back the moisture without diluting the flavors.

Can I add other vegetables to this pasta salad?

Definitely! Diced cucumbers, bell peppers, or red onions work beautifully. Just remember that watery vegetables will release liquid as they sit, so you might want to salt and drain them before adding, or simply add them just before serving.

Bruschetta Summer Pasta Salad Recipe

Description

This Bruschetta Summer Pasta Salad combines juicy chopped tomatoes, fragrant basil, and parmesan tossed with overcooked penne and a zesty balsamic-olive oil dressing. It’s a vibrant, flavor-packed dish perfect for summer gatherings, picnics, and potlucks, served cold and easily customizable with optional pine nuts and balsamic glaze.

Ingredients

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Pasta

- 500g (1 lb) penne, ziti, or other short pasta
- 2 tsp cooking salt or kosher salt (for cooking pasta)

Bruschetta

- 1 kg (2 lb) tomatoes, chopped into 1.25cm (1/2”) pieces, with all juices reserved
- 1/2 tsp cooking salt or kosher salt
- 3/4 cup tightly packed basil leaves, finely sliced
- 1/2 cup finely shredded parmesan (tightly packed)

Dressing

- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 3/4 tsp cooking salt or kosher salt
- 1/4 tsp black pepper

Optional Finishes

1/4 cup pine nuts, toasted
Balsamic glaze, for drizzling

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Instructions

Prepare the Dressing: In a jar or small jug, combine the extra virgin olive oil, balsamic vinegar, minced garlic, 3/4 tsp salt, and black pepper. Shake well or whisk until emulsified.
Cook the Pasta: Bring a large pot of water to a boil with 2 tsp salt. Cook the pasta 2 minutes longer than package instructions for an extra soft texture. Drain well and return to the pot.
Season the Pasta: Give the dressing another good shake and pour 2/3 of it over the hot drained pasta. Stir thoroughly and let the pasta cool for 15 minutes, allowing it to absorb the dressing and flavors.
Prepare the Bruschetta: Meanwhile, place chopped tomatoes (with their juices) in a large bowl. Pour over the remaining dressing and gently toss. Set aside for 10 minutes while the pasta continues to cool, so the flavors meld.
Combine Tomato Juices and Pasta: Pour any juices that have accumulated in the tomato bowl into the pasta and toss well. This step adds extra flavor and moisture to the salad.
Add Tomatoes, Basil, and Parmesan: Sprinkle the 1/2 tsp salt over the tomatoes, gently toss, then add the tomatoes (and their juices), basil, and parmesan to the pasta. Gently toss everything together until well mixed.
Finish and Serve: Transfer to a serving bowl. Drizzle with balsamic glaze, if using, and sprinkle with toasted pine nuts. Serve and enjoy, either as a meal or side dish.

Notes

Basil substitutes: Use 1 1/2 tsp dried Italian herbs or other fresh herbs if basil is unavailable.
Tomatoes: For the best flavor, use ripe, sweet tomatoes; roast them if they’re bland.
Salt: If using table salt, halve the quantities. For salt flakes, increase by 25%.
Optional Extras: Balsamic glaze and pine nuts add flavor but are not essential for a tasty salad.
Pasta texture: Extra soft when hot ensures the right bite after chilling.
Homemade balsamic glaze: Simmer 1 cup balsamic vinegar with 1 tbsp brown sugar until syrupy; it thickens as it cools.
Storage: Keeps for up to 2 days in the fridge. Not suitable for freezing.

Nutrition

Serving Size: 1/6 of recipe
Calories: 506
Sugar: 8g
Sodium: 918mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 14g
Cholesterol: 9mg