Bruschetta Pasta Salad with Basil (Print-Friendly Version)
Fresh cherry tomatoes, basil, garlic, and lemon combined with pasta for a light, summery dish.
# What You’ll Need to Make This:
→ Salad Ingredients
01 -
450 g whole wheat pasta shells or orecchiette
02 -
600 g cherry tomatoes, halved
03 -
15 g fresh basil, thinly sliced or torn
04 -
4–6 garlic cloves, finely grated into a paste
→ Dressing
05 -
2 lemons, juiced (zest of 1 optional)
06 -
60 ml extra virgin olive oil, plus more as needed
07 -
Sea salt, to taste
# How to Prepare:
01 -
Combine halved cherry tomatoes, grated garlic, extra virgin olive oil, and juice from 2 lemons in a large bowl. Add lemon zest if desired, season with a pinch of sea salt, and mix thoroughly. Let the mixture macerate at room temperature while preparing remaining components.
02 -
Bring a large pot of water to a rolling boil and season generously with coarse salt. Add the pasta shells and cook according to package instructions until al dente. Drain using a colander and immediately rinse under cold running water.
03 -
Ensure pasta is well drained. Add pasta to a spacious mixing bowl with the marinated cherry tomatoes and all their juices. Gently combine and fold in the fresh basil. Taste and adjust seasoning with additional lemon juice, olive oil, and sea salt as needed. Stir in red chili flakes if desired. Serve immediately.
# Extra Tips:
01 -
Use the ripest cherry tomatoes available for optimal juiciness and flavor. A mix of colorful varieties adds visual appeal and depth.
02 -
For maximum flavor, generously salt the pasta cooking water. This often eliminates the need for extra salt later.
03 -
Grating garlic into a paste ensures it distributes evenly and melds seamlessly with the dressing.
04 -
Shell-shaped pastas mimic the size of cherry tomatoes and catch the flavorful dressing. Penne rigate or calamarata can be substituted.