The best tomato Bruschetta Pasta Salad with fresh cherry tomatoes, garlic, lemon and basil. An easy and simple summery recipe to keep on rotation during the hot and long summer days.
Bruschetta Pasta Salad
Small whole wheat pasta shells are tossed in a fresh cherry tomato, garlic, basil, lemon and fruity olive oil dressing. All the flavors of a classic tomato bruschetta in a summery pasta salad form. No need to crank up the oven either, the only thing that needs cooking is the pasta which should be ready in 10 minutes or so.
It’s best enjoyed at room temperature but it also keeps well refrigerated and makes a perfectly refreshing cold lunch to take to the beach or the office.
You can certainly expand on the concept here and add in some capers, marinated artichoke hearts or vegan mozzarella for a Caprese style salad; roasted broccoli, or give it a Greek flair with some Violife dairy-free feta cheese, black olives and roasted red peppers.
Recipe Tips
- Tomatoes – Sweet and juicy cherry tomatoes are ideal in this recipe, you can go all red or a mix of sun gold and black cherry varieties. If you don’t mind dicing you could opt for any large and juicy heirloom tomatoes that will yield lots of flavorful juices to mix with the lemon olive oil dressing.
- Basil – Only the freshest Italian basil leaves will do here, don’t even think of using that dried stuff.
- Pasta water – If you salt your pasta water well meaning it should taste like sea water, then you won’t even need to add any extra salt when seasoning your salad.
- Garlic – Make sure to use a microplane and grate the garlic cloves into a paste. This is a garlic heavy dish but if you have any sensitivity start with a couple of cloves at first and work your way up from there.
- Pasta shapes – I love using whole wheat sea shell pasta or orecchiette here that are similar in size to the cherry tomatoes. You want to have a perfect bite of both pasta and tomatoes. This recipe could also work with shellbows, calamarata, campanelle or penne rigate.
Bruschetta Pasta Salad
Ingredients
- 1 lb whole wheat pasta shells or orecchiette
- 4 cups cherry tomatoes
- 1/2 cup fresh basil (thinly sliced or torn)
- 4-6 cloves garlic (grated into a paste)
- 2 lemons
- 1/4 cup extra virgin olive oil + more as needed
Instructions
- Slice the cherry tomatoes in half and add them too a bowl with the grated garlic, olive oil and the juice from 2 lemons. (Optional: add the zest from 1 lemon for extra zing if desired). Sprinkle with a pinch of sea salt and mix well. Allow to sit and macerate and room temperature while you cook the pasta.4 cups cherry tomatoes, 4-6 cloves garlic, 1/4 cup extra virgin olive oil + more as needed, 2 lemons
- Bring a large pot of water to a rolling boil and generously season with a heavy pinch of coarse salt. Add the pasta shells and cook until al dente following the directions on the package. Drain in a colander and immediately rinse well under cold water.1 lb whole wheat pasta shells or orecchiette
- Drain the pasta very well and add it to a large mixing bowl together with the marinated cherry tomatoes and all their juices / marinade. Toss to combine and stir in the basil. Taste and adjust seasonings with more lemon, olive oil and sea salt. Add a pinch of red chili flakes for heat and enjoy.4 cups cherry tomatoes, 1/2 cup fresh basil, 2 lemons, 1/4 cup extra virgin olive oil + more as needed
Notes
- Tomatoes - Sweet and juicy cherry tomatoes are ideal in this recipe, you can go all red or a mix of sun gold and black cherry varieties. If you don’t mind dicing you could opt for any large and juicy heirloom tomatoes that will yield lots of flavorful juices to mix with the lemon olive oil dressing.
- Pasta water - If you salt your pasta water well meaning it should taste like sea water, then you won’t even need to add any extra salt when seasoning your salad.
- Garlic - Make sure to use a microplane and grate the garlic cloves into a paste. This is a garlic heavy dish but if you have any sensitivity start with a couple of cloves at first and work your way up from there.
- Pasta shapes - I love using whole wheat sea shell pasta or orecchiette here that are similar in size to the cherry tomatoes, however this recipe could also work with shellbows, calamarata, campanelle or penne rigate.
Nutrition
Environmental Information
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