Home
Recipes
Dinners
Bruschetta Summer Pasta Salad

Bruschetta Summer Pasta Salad

Name: Bruschetta Summer Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Western
Ingredients: 500 g (1 lb) penne, or 1 lb; ziti or other short pasta also works; 2 tsp cooking salt, or kosher salt; for cooking pasta; 1 kg (2 lb) tomatoes, or 2 lb; chopped into 1.25 cm / 1/2-inch pieces, keep all juices; ½ tsp cooking salt, or kosher salt; ¾ cup basil leaves, tightly packed, finely sliced; ½ cup Parmesan, tightly packed, finely shredded; ½ cup extra virgin olive oil; ¼ cup balsamic vinegar; 2 garlic cloves, minced using a garlic press or very finely minced with a knife; ¾ tsp cooking salt, or kosher salt; ¼ tsp black pepper; ¼ cup pine nuts, toasted; balsamic glaze, for drizzling

A bowl of penne pasta salad with chopped tomatoes, basil, pine nuts and balsamic glaze. — Bruschetta-inspired pasta salad topped with basil, pine nuts and balsamic glaze.

Penne, ripe tomatoes, basil, Parmesan and a garlic-balsamic dressing make a bright summer pasta salad. Serve it as a meal or a side, with optional pine nuts and balsamic glaze.

By Cookin' KitchenOctober 11, 2026Updated October 19, 2026

Be the first to rate it Leave a comment

Total: 45 minutes
Servings: 6 servings

Prep: 15 minutes
Cook: 15 minutes
Rest: 15 minutes
Total: 45 minutes
Servings: 6

Jump to recipe

Recipe

Bruschetta Summer Pasta Salad

Penne, ripe tomatoes, basil, Parmesan and a garlic-balsamic dressing make a bright summer pasta salad. Serve it as a meal or a side, with optional pine nuts and balsamic glaze.

Cookin' · https://cookin.club/recipes/bruschetta-summer-pasta-salad

Prep: 15 minutes
Cook: 15 minutes
Rest: 15 minutes
Total: 45 minutes
Servings: 6

Cook modeKeeps your screen awake while you cook.

Ingredients

6 servings

For 6 servings

Pasta salad

500 g (1 lb) penne, or 1 lb; ziti or other short pasta also works
2 tsp cooking salt, or kosher salt; for cooking pasta
1 kg (2 lb) tomatoes, or 2 lb; chopped into 1.25 cm / 1/2-inch pieces, keep all juices
½ tsp cooking salt, or kosher salt
¾ cup basil leaves, tightly packed, finely sliced
½ cup Parmesan, tightly packed, finely shredded

Dressing

½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 garlic cloves, minced using a garlic press or very finely minced with a knife
¾ tsp cooking salt, or kosher salt
¼ tsp black pepper

Optional finishes

¼ cup pine nuts, toasted
balsamic glaze, for drizzling

Equipment

Jar
Jug
Large pot
Colander
Bowl
Serving bowl

Instructions

Pasta salad

Step 1: Shake the dressing ingredients together in a jar, or whisk them in a jug.
Step 2: Bring a large pot of water to a boil with the 2 teaspoons of salt. Cook the pasta for the packet time plus 2 minutes, until it is overcooked and soft. Drain in a colander, then return the pasta to the same pot.
Tip: The pasta firms up as it cools, so cook it until extra soft.
Step 3: Shake the dressing well, then pour two-thirds over the pasta. Stir, then set aside for 15 minutes to cool and absorb the dressing flavour.
Step 4: Put the chopped tomatoes and all their watery juices into a bowl. Pour over the remaining dressing and gently toss. Set aside for 10 minutes, or until the pasta is cool, to let the flavours meld.
Step 5: Pour the juices from the tomato bowl into the pasta and toss to disperse. Add the salt to the tomatoes and gently toss, then add the tomatoes to the pasta. Add the basil and Parmesan, then gently toss to combine.
Tip: Add the salt to the tomatoes just before combining so it doesn’t draw out too much liquid.
Step 6: Transfer to a large serving bowl. If using the optional finishes, drizzle with a little balsamic glaze and sprinkle with pine nuts. Serve.
Tip: Balsamic glaze has a strong flavour, so use a light drizzle.

Notes

If you don’t have basil, use 1 1/2 teaspoons Italian herbs or another dried herb in the dressing, or substitute fresh parsley, dill or oregano. For table salt, use half the amount of cooking or kosher salt; for salt flakes, use 25% more.

For tomatoes that aren’t ripe, roast them to coax out sweetness. Leftovers keep for 2 days in the fridge, though the tomatoes will soften. This salad is not suitable for freezing.

To make balsamic glaze, simmer 1 cup balsamic vinegar with 1 tablespoon brown sugar over medium-high heat. Reduce the heat to medium-low and simmer until it becomes a thin syrup that coats a spoon. Don’t reduce it too far; it thickens as it cools. Use cool. The glaze keeps for weeks in the fridge.

Nutrition per serving

Calories: 580 kcal
Fat: 26 g
Saturated fat: 4 g
Carbohydrates: 72 g
Sugar: 8 g
Fiber: 5 g
Protein: 16 g
Sodium: 1,410 mg
Cholesterol: 6 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Western cuisine

Dinners
Side Dishes
Pasta & Noodles
Salads
basil
garlic
olive oil
quick and easy

About this recipe

This bruschetta-inspired pasta salad brings together tomatoes, basil, Parmesan and a garlic-balsamic dressing. Toss the dressing with the warm pasta so it can absorb the flavour as it cools.