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

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Shrimp Pad Thai, an effortless yet exquisite meal. It’s a shame that a majority of us go for take-out. Just think about how we could make these noodles right at home in less than 30 minutes.

I know one thing for sure, this meal will be far healthier. You can use whatever ingredients your heart desires within the making. 

Well, I have a variety of comfort foods that I savor, including these palatable noodles.

I absolutely adore the combination of shrimps and noodles; Toss in some extraordinary, mouth-watering Thai sauce, and I will, for sure, dive right into the platter without question.

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Furthermore, I have a certain fondness toward food and love it, and I am not reluctant to say so.

We briskly consumed this with pleasure until the whole entire wok was completely devoured.

At that moment, my husband passionately declared that I must make this dish weekly.

Since I am now on the Keto Diet, it is exceedingly difficult for me to prepare my favorite foods for my family. 

Every few hours, I do not fail to smell the pleasant and sweet aroma of pancakes with warm buttery maple syrup drizzled on top or begin to daydream of a delicious sandwich.

One of the most strenuous meals to resist is these appetizing noodles. 

I continue to stick with the diet through all of the strain and struggle because I have a goal and a purpose for why I am doing Keto, and truly wish to complete what I feel is only necessary for the bettering of myself.  

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Anyhow, I hope you guys like this one because we loved it. I tried to make it as authentic as possible, but, hey, it’s a food and it should be enjoyed whatever ingredients you use. 

I hope y’all enjoy this recipe and please give feedback if you try it. If you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!

Yield: Serves 4

Shrimp Pad Thai

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Easy and tasty shrimp noodles

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pack uncooked flat rice Pad Thai noodles more if you want more noodles on the side, Thai Kitchen got kits with 9oz Box
• 2 large Eggs Scrambled
• 3 tablespoons Oil
• 3-4 Garlic cloves finely minced or sliced
• 1/2 teaspoon Ginger minced
• Large to jumbo about 5 to 7 shrimp per person, peeled and deveined large shrimp
• 2-3 Oyster Mushrooms roughly chop
• 1 tablespoon lower-sodium Soy Sauce
• 1 tablespoon Thai Fish sauce
• 1 tablespoon fresh Lime juice
• 3 tablespoons Pad Thai Sauce or make your own
• 1 cup fresh Bean Sprouts
• 1/4 cup chopped unsalted dry-roasted peanuts

GARNISH

• 1/4 Bunch Cilantro or Parsley
• 5-6 leaves fresh basil chopped
• 2-3 Green Onion chopped

Instructions

1. Cook noodles according to package directions; drain. 
2. Mix eggs then cook over medium-low heat. When you finish scrambled eggs, set aside. You will add scrambled eggs at the end. You may also add a pinch of salt if you prefer. 
3. While water comes to a boil, cook shrimps in the wok or a pan on the medium-high heat.
4. Add oil to pan; swirl to coat. Add shrimp, garlic and ginger; stir-fry 2 minutes or until shrimp is almost done. Add Oyster mushrooms (read notes)Add cooked noodles; toss to combine. Stir in 1 tablespoon lower-sodium Soy Sauce, 1 tablespoon Thai Fish sauce,1 tablespoon fresh Lime juice and 3 about tablespoons Pad Thai Sauce; Cook for about 1 minute, stirring constantly to combine and marry the flavors. Lastly, add peanuts and bean sprouts, and mix in scrambled eggs. 
5. Arrange about 1 cup noodle mixture on each plate, and garnish with fresh basil and green onions, parsley or cilantro. 

Notes

You may add other vegetables such as peppers, peas, sugar snap peas, carrots, etc.

Mushrooms are optional. I had some oyster mushrooms which complemented this dish very well, however, you can use any mushroom or don't use it at all. 

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Recently, I’ve been making a lot of salads. I adore how pasta allows us to generate so many different alternatives and variations.

This was one of those pasta salads that brought back memories of summers spent in the remote countryside when the meadows were still untouched by mankind.

You’d see endless open sunlit fields brimming with the most gorgeous wildflowers, and your gaze would occasionally be drawn to trees.

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So, when I was putting this salad together, it reminded me of certain memories from my childhood spent in the countryside.

This salad is both visually stunning and delicious. It’s ideal for sharing with family and friends over a good ole BBQ.

I would imagine that this pasta salad would be outstanding if paired with a delicately grilled juicy steak. Oh, that sounds so mouthwatering right now!

One thing about me is that I cannot resist grilled food, as well as pasta. I am a huge carb lover, even though I am trying to cut it down as much as I can.

Nowadays we can find so many options such as veggie pasta, or gluten-free so you feel less guilty. With that being said, you can most definitely use GF pasta for this.

STEP BY STEP INSTRUCTIONS

My family loved this salad since everything works very well together and the vegetables are raw so my boys like it as well.

Also, if I have any leftovers, I just store them in a jar and refrigerate them. It holds very well in the fridge for 3 days. I do not like keeping cooked food in the fridge for more than 3 days, but I assume it would be okay to keep it up to 5 days.

I hope you guys like this recipe, and if you do happen to make it please tag me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: SERVES 6

Creamy Summer Pasta Salad

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Simple and delicious pasts salad.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pounds Pasta
• 3 Boiled Eggs
• 5 Asparagus blanched
• 1/2 Orange Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 English Cucumber
• 1 small Zucchini
• 2 cups Broccoli
• 1 tbsp. chopped Parsley

DRESSING

• 1/2 cup Mayo Light
• 2 tbsp. Sour Cream or Yogurt could be used
• 1 tbsp. Olive Oil
• 2 tsp. Oregano
• Salt to taste
• Chili flakes optional

Instructions

1. Combine all the ingredinets for the dressing. I usually use a jar with a bitter lid. shake it and use it within a week.
2. Boil pasta until al dente. When you are making pasta salad you do not want to overcook pasta so keep it a bit firmer. After pasta is cooked, drain it under cold water and allow it to cool down. I like drizzling it with olive oil just to make pasta easier to work when it is cooled, but it is optional.
3. Chop all the vegetables into smaller pieces, dice or slice, it is up to you.
4. Peel the eggs after boiling. 
5. Eggs are optional as well, but they taste amazing with this salad. I cook them on high for 5 minutes in the boiling water, then I submerge them under cold water for 5 minutes, peel and allow them to cool down. 
6. After the pasta is cooled add a tablespoon or two of dressing to pasta then mix.
7. Add veggies and eggs, toss it with pasta then add remainder of dressing and toss again to coat.
8. Store it in the jars or container with fitted lid.

Notes

How to Blanch Veggies?

• Boil a pot of water, add a good pinch of salt, add vegetables and boil for 20 to 30 seconds. 
• Drain and submerge in cold water, preferably ice cold.

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