February Recipe of the Month

Bruschetta summer pasta salad

Enjoy a bright pasta salad inspired by bruschetta, featuring juicy tomatoes, basil, and a garlic-balsamic dressing, ideal for summer.

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Ingredients

  • 500g short pasta (penne/ziti)
  • Salt for pasta water
  • 1kg ripe tomatoes, chopped (with juices)
  • 1/2 tsp salt
  • 3/4 cup basil, finely sliced
  • 1/2 cup parmesan, finely shredded

For the dressing:

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

Optional garnish: toasted pine nuts, balsamic glaze

Method

  1. Shake the dressing ingredients together and set aside.
  2. Cook the pasta until very soft (about 2 minutes past packet instructions). Drain well.
  3. Toss 2/3 of the dressing through the hot pasta and set aside to cool for 15 minutes.
  4. Combine the tomatoes (with their juices) and basil with the remaining dressing. Let rest for 10 minutes.
  5. Add the tomato mixture and parmesan to the cooled pasta and gently mix.
  6. Finish with pine nuts or balsamic glaze, if using.

Try our recipe of the month yourself and let us know how it turns out! Send in your results to info@lincolnplace.com.au or tag us on Facebook—we’d love to see your creations!