Many of us can’t help but indulge in our guilty pleasure of eating pasta. However, we frequently want something lighter and more refreshing when summer’s scorching temperatures arrive. The bruschetta pasta salad comes into play here. 

Well-loved flavor and texture of the pasta and the fresh and vibrant appeal of salad ingredients are combined in this delectable recipe for the best of both worlds.

We’ll look at how to make this incredibly simple, inexpensive supper in this article, which is ideal for the hot summer days. 

The last thing any of us want to do when it’s hot outside is spend all day in a kitchen, including myself since I test recipes.

The simplicity of bruschetta pasta salad is really where its beauty lies. You may quickly prepare a delectable meal with just a few simple items and little work. Without sacrificing flavor, this recipe is made to simplify your life.

Pasta salad with bruschetta is the definition of a cool summer dinner. In addition to a vivid and juicy variety of cherry tomatoes, aromatic fresh basil, and vignette, it also includes perfectly cooked pasta.

Balsamic vinegar is not my favorite, but if you enjoy it, feel free to add a little of that as well.

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The outcome is a wonderful fusion of flavors that awakens the senses and leaves you feeling full without making you feel sluggish. It’s a great option for a light lunch or dinner throughout the day.

In addition to being easy and refreshing, bruschetta pasta salad is also incredibly budget-friendly. By using your own produce or shopping at your local farmers market, you can save money while still enjoying meals like this. 

This dish allows you to be creative with whatever ingredients you have on hand, making it an excellent option for those looking to stick to a budget.

My family loves this one especially when I pair it with grilled chicken or fish. It is absolutely the best!

RECIPES YOU MIGHT LIKE:

Creamy Summer Pasta Salad

Mediterranean Pasta Salad

Vegetarian Pasta Salad

If you decide to make bruschetta pasta salad, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Happy Cooking!!!

Yield: 4 to 6 Servings

Bruschetta Pasta Salad

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Many of us can't help but indulge in our guilty pleasure of eating pasta. However, we frequently want something lighter and more refreshing when summer's scorching temperatures arrive. The bruschetta pasta salad comes into play here.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 8 ounces of pasta, I used orecchiette (brand: Delallo)
• 1 cup of cherry tomatoes, halved
• 1/4 cup of chopped fresh basil
• 1/4 cup of chopped fresh parsley
• 1/2 - 1 cup mozzarella cheese pearls
• 1 cup of croutons
• 1/4-1/2 cup of Olive oil and vinegar dressing (or Italian dressing as an alternative)
• Salt and pepper to taste

Instructions

1. Cook pasta according to the package instructions. Drain and set aside to cool.
2. In a large mixing bowl, combine the cherry tomatoes basil, and mozzarella cheese.
3. Add the cooled pasta to the bowl and toss gently to combine all the ingredients.
4. Pour the vignette dressing (or Italian dressing) over the salad and toss again to ensure everything is well coated. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld together.
6. Sprinkle large croutons over the top of the salad for an added crunch. Love those big texas style croutons, but you can use any on hand or your homemade. I like adding half before refrigeration and the other half after to mix different textures of the crunch. You can add more or less.
7. Serve the bruschetta pasta salad chilled and enjoy!

Notes

You can make your own vinagrette but you can but store-bought as well. There are many options just look for something clean and not with mile long ingrednt list. It is a simple Oil and Vinigar mix with herbs, spices and seasonings.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 258Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 187mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 5g

Did you make this recipe?

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Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make.

I do not bake as often as before. Perhaps because I cannot stop eating.

Well, to be honest, any type of bread or rolls is just a pure temptation to me. I would take it over any type of cake.

I still do it for other people and for my family too, but like I said just not as often.

These rolls are so delicious. They literally melt in your mouth but my trick is to let them do their thing; rise dough overnight in the fridge and allow them to double in size when before baking.

I mean, yes, you can make them as soon as dough doubles in size, sure. However, that fermentation process is just so neccecery when it comes to having successful rolls.

That has been my personal experience for the last 20 years, so I just want you guys to just experiment and come to your own conclusion.

In order to learn you definitely need to fail at least once, and I failed so many times until my bread, rolls, pizza dough, etc. came out great.

Anyhow, these rolls never last too long in my house especially when all of them are at home during breaks or over the weekend.

I hope your family likes them as much as we do. They are really simple as you can see.

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You do not need much to make them, and even if you do not have a stand-up mixer you can knead the dough with your hands. I have made everything using my hands for 19 years.

This is the first year that I am using a stand-up mixer, but that is only because my husband decided to surprise me, otherwise, I would still use my hands. Trust me on that one!

Hey, if you try making these tasty Basil Pesto and Cheese Rolls tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

NUTELLA ROLLS

THE BEST CINNAMON ROLLS

CHEESE STUFFED DINNER ROLLS

PEPPERONI PIZZA ROLLS (CALZONE)

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

Yield: Makes 12 to 14 Rolls

Basil Pesto and Cheese Rolls

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An easy and tasty recipe for Basil Pesto and Cheese Rolls

Prep Time 10 minutes

Bake Time 35 minutes

Additional Time 6 hours

Total Time 6 hours 45 minutes

Ingredients

DOUGH

• 1 cup of warm water (240ml), a splash more if needed
• 1 envelope active dry yeast (1/4 oz/21g)
• 2 teaspoons sugar (8g)
• 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
• 4 cups all-purpose flour (480g)
• 3 teaspoons salt (17g)
• 6 oz Basil Pesto
• 2-3 oz Cheese, (I used swiss cheese)
• 1-2 tablespoons butter, melted

Instructions

1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
3. Pour water with yeast and sugar in the flour.
4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
6. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 7. and 8. most of the time.
7. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
8. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread basil pesto from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. Then shred some swiss cheese all over the pesto. You can add more or less and any cheese that you prefer. I will leave this to you.
3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.
3. As soon as you pull these rolls out brush them with some butter. I used unsalted butter.

Notes

You may use sun-dried tomato pesto or any other filling with this dough.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

When it comes to creating precious memories with my children, there is no substitute for the joy of spending a little time in the kitchen. I cherish those moments, which happen at least once a week.

The kitchen was often a chaotic space, filled with eggshells, and flour scattered everywhere, and the worst part was when the dough or batter got all over the floor tiles, and cabinets.

However, these imperfections only add charm to the experience. The laughter and mess we created in the kitchen created a bond that we will carry with us forever.

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I know parents always say, “They grow way too fast, “, but I never expected that feeling of sadness when watching them become young adults. Those are my babies! They cant be possibly be adults already. When? How?

I asked myself countless times when this happened. I guess that’s being an overprotective mother hitting mid-life, and waiting to become an empty nester soon. No, not because of the collages, but because two of them are old enough to live on their own.

Anyway, it is so important to capture every moment we can just because our babies that were drawing sticks for people and scattered legos all over the floor just 5 minutes ago, grow in the blink of an eye.

These mini-biscuit pizzas are not only delicious but also incredibly versatile. My son Daniel has a knack for making them, adding whatever toppings he likes, such as cheese, ham, pepperoni, or breakfast sausages.

The possibilities are truly endless, allowing each child to put their personal touch on the pizza. It’s a testament to the creativity and adaptability of the recipe.

As I am re-writing this recipe, and updating a post, a sense of nostalgia washing over me. I hold these mini-biscuit pizzas close to my heart. Why? Because I made them today and I had this overwhelming feeling inside of my chest.

Not only was it a favorite of my children, or because it is such a quick and easy recipe but because I made them with my kids when they were little.

I miss the days when my children eagerly awaited their turn in the kitchen, filled with excitement and anticipation. The mess we made was worth it, as we created countless happy memories together. 

Q&A:

• No, you cannot make these in the microwave.
• Yes, you can make it in the conventional/toaster oven. Be careful, so they don’t burn. Test and see how long it will take for you to make them. 
• You can add any topping that you like. 
• If you have frozen biscuits, defrost them by leaving them overnight in the fridge.

Now, let me show you just how easy these are.

Don’t forget to follow me on Instagram, Facebook or Pinterest; search @sandraseasycooking 

If you do not like using parchment paper you can get Non-slip Pastry Mat Extra Large with Measurements  Silicone Baking Mat. I have one, and it is just fantastic! 

Yield: 4

Mini Biscuit Pizzas

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Mini Bisucts Pizza recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 can Southern style biscuits, 8 ct.
• 1/2 cup Pizza sauce or marinara sauce
• 1/2 tsp. Italian herb mix pinch on each mini pizza
• 1 cup Shredded Mozzarella Cheese or Italian Pizza Cheese Mix

Topping options:

• Any protein, mini pepperoni, sausages, deli meat, etc.
• Black olives sliced
• Green pepper
• Mushrooms
• Italian herbs

Instructions

1. Preheat the oven to 375F. Line the baking pan with parchment paper.
2. Split each biscuit and head, then using a rolling pin lightly roll out to a thinner dough, representing a pizza dough. Place flat biscuits on a baking sheet.
3. Slice, chop, and dice all the toppings that you will use on your pizza. Use the topping of your choice.
4. Spread a little pizza sauce on each biscuit, and then sprinkle a pinch of Italian herb mix on each biscuit. This gives a sauce even better flavor and aroma.
5. Add cheese and the rest of the toppings that you are using.
   Bake at 375F (190C) for 12 to 15 minutes.
6. Before serving, you can add a sprinkle of crushed red chili pepper to each mini pizza.

Notes

• You can make your biscuits; By rubbing about 3 tablespoons of unsalted butter into 2 cups self-rising flour with your fingertips until the mixture resembles crumbs. Create a well in the middle and add the cooled 1 cup of buttermilk into it. Just enough stirring will bring the dough together. It will be a sticky dough. Place the dough on a surface dusted with flour, then carefully fold it over itself five or six times. Form into a circular that is 1 inch thick. Using a 2-inch cutter, cut out biscuits, being careful to cut straight through the dough.
  I like using whole milk for baked goods because it is richer so use real butter and whole buttermilk.
• If you do not have self-rising flour, then mix 2 cups of all-purpose flour with 3 teaspoons baking powder, 1/4 teaspoon baking soda, and 1 teaspoon salt.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 374Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 39mgSodium: 1001mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 22g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest