I know this super-fast, vegan and gluten-free bruschetta pasta recipe may not seem like anything fancy or special but I wouldn’t sleep on it. Made with fresh, sweet tomatoes and fragrant, basil that are both in season here in Ontario, Canada right now, this dish puts their full flavours on blast.
The absolute beauty of this dish is that it can be served cold/chilled or at room temperature if you want to make it into a salad. Or you can serve it hot for an incredible fresh pasta dish that is light and satisfying. This dish never disappoints regardless of how it is served. It’s always delicious.
Hot or cold, it also makes the perfect BBQ accompaniment as it goes with all grilled meats (and meat substitutes) and doesn’t add heaviness to the meal and can sit out.
Super-Fast Vegan Gluten-Free Bruschetta Pasta Salad Recipe
Ingredients:
- 6 chopped medium tomatoes**
**Try to use unrefrigerated tomatoes only for this recipe as refrigerated tomatoes lose flavour
- ¼ cup chopped basil leaves
- ¼ cup of neutral oil (olive, canola, grapeseed, olive/canola mix, avocado)
- 1.5 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ½ teaspoon granulated garlic (or to taste)
- 12oz short gluten-free pasta. I used AGT Pea Fusilli to get some added protein but you can use Tinkyada or Catelli, or your favourite short gluten-free pasta
- Vegan parmesan (or regular parmesan but it won’t be vegan anymore) as a topping (optional)
Directions:
- Before you put the pasta water on to boil, mix the chopped tomatoes, chopped basil, oil, salt, black pepper, and granulated garlic together until well blended. DO NOT REFRIGERATE. You want to keep the tomato mixture at room temperature.
- Cook the pasta al dente according to the package directions and our gluten-free pasta cooking tips.
- Strain pasta. Reserve 2 cups of pasta water to loosen gluten-free pasta that can get a little sticky or to add to the sauciness.
If making a hot gluten-free bruschetta pasta dish:
Return the pasta back to its cooking pot and add the bruschetta mixture to the pot with the pasta. Set burner to medium/high. Stir until tomatoes are softened. Add pasta water if more sauce is needed. Taste to adjust salt, pepper, and garlic. Serve immediately. You don’t want to keep it on the burner very long so this has to be done quickly. You don’t want to overcook the pasta.
If making cold gluten-free bruschetta pasta salad:
After straining, place pasta in a mixing bowl and add the bruschetta mixture to the bowl. Stir until pasta and tomato mixture is well-blended. Add pasta water if more liquid is needed. Taste to adjust salt, pepper, and garlic. Cover and set aside at room temperature until ready to serve.
Chef’s Tips:
- You can make the tomato bruschetta mixture up to 24 hours before it is needed. The longer the mixture sits the more the flavours blend together and develop. Make sure the mixture is at room temperature when mixed with the pasta. If you make the bruschetta mixture a day in advance, you can place it in the fridge but be sure to take it out of the fridge and give it enough time to come to room temperature.
- If you prefer things a little spicy, you can add 1/2-1 teaspoon of dried chili pepper flake to the tomato bruschetta mixture.
Variations:
- I made this recipe with AGT pea fusilli to add a little protein to this fast vegan dish. If you want to add other protein to your pasta salad, you can use roasted, pan-fried or grilled chicken breast, strips of grilled steak, chickpeas, or even fried or grilled tofu. Obviously, if you add meat it will no longer be vegan 🙂
We really hope you love this recipe as much as we do. This is such a summer go-to dinner for us, especially after a busy day when you just want to eat something delicious that can be made in the same time it takes to boil pasta!
Buon Appetito!
**Try to use unrefrigerated tomatoes only for this recipe as refrigerated tomatoes lose flavour Return the pasta back to its cooking pot and add the bruschetta mixture to the pot with the pasta. Set burner to medium/high. Stir until tomatoes are softened. Add pasta water if more sauce is needed. Taste to adjust salt, pepper, or garlic. Serve immediately. You don't want to keep it on the burner very long so this has to be done quickly. You don't want to overcook the pasta. After straining, place pasta in a mixing bowl and add the bruschetta mixture to the bowl. Stir until pasta and tomato mixture is well-blended. Add pasta water if more liquid is needed. Taste to adjust salt, pepper, or garlic. Cover and set aside at room temperature until ready to serve.
Ingredients
INSTRUCTIONS/NOTES/TIPS
If making hot gluten-free bruschetta pasta dish:
If making cold gluten-free bruschetta pasta salad:
NOTES/TIPS
Chef’s Tips:
Variations: