Empty My Fridge
Bruschetta Summer Pasta Salad
Ingredients
- Penne500 g
- Salt3 ¼ tsp
- Tomato1 kg
- Basil¾ cups
- Parmesan cheese · finely shredded½ cups
- Extra virgin olive oil½ cups
- Balsamic vinegar¼ cups
- Garlic2
- Black pepper¼ tsp
- Pinenuts¼ cups
- Balsamic glaze
Instructions
- Boil a large pot of water with 2 teaspoons salt. Cook the pasta for the packet time plus 2 minutes until very soft. Drain and return to the pot.
- Shake the dressing ingredients in a jar (or whisk them). Pour two-thirds over the hot pasta, stir, and leave to cool for 15 minutes.
- Put the chopped tomatoes and all their juices in a bowl. Pour over the remaining dressing, toss gently, and leave for 10 minutes or until the pasta is cool.
- Pour the juices from the tomato bowl into the pasta and toss to spread them.
- Add ½ teaspoon salt to the tomatoes and toss gently, then add the tomatoes to the pasta.
- Add the basil and parmesan and toss gently.
- Serve in a large bowl. If using, drizzle with a little balsamic glaze and sprinkle with toasted pine nuts.
Summarized from RecipeTin Eats's video. Watch it for the details.
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