Charred Tomatador Bruschetta Pasta Salad
Rated 5.0 stars by 1 users
Category
Side
Servings
2-4
Prep Time
10 minutes
Cook Time
10 minutes
A sun-soaked summer pasta salad that takes everything you love about bruschetta — blistered tomatoes, fresh herbs, a hit of balsamic — and tosses it with chilled spaghetti for a dish that's as easy to make ahead as it is impressive to serve. Spiceology's Tomatador Seasoning does the heavy lifting, layering smoky, savory depth into every bite.
Author:Chef Ryan
Ingredients
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250 g (9 oz) dried spaghetti, or a short shape like fusilli or orecchiette
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3 tbsp olive oil, divided, plus more for drizzling
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1 pint cherry tomatoes
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1 tbsp + 1 tsp Spiceology Tomatador Mediterranean Seasoning, divided
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1 medium shallot, thinly sliced
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1 tbsp balsamic vinegar
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1/4 cup chopped Italian parsley
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1/4 cup loosely packed fresh basil, torn
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Zest of 1 lemon (plus wedges, for serving)
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Kosher salt, to taste
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Grilled garlic bread, for serving
Directions
Cook the spaghetti in well-salted water according to package directions until al dente. Drain well, spread on a rimmed baking sheet, and toss with a small drizzle of olive oil. Let cool to room temperature, then refrigerate for 15–20 minutes. (For a faster option, rinse under cold water — it’s quicker but strips some of the surface starch that helps the dressing cling.)
Heat a 10–12 inch skillet over medium-high heat. Add 2 tablespoons of the olive oil — you should hear a sizzle when it hits the pan. Add the cherry tomatoes and 1 tablespoon Tomatador. Cook, stirring occasionally, for 3–4 minutes, until the tomatoes begin to blister and burst.
Add the sliced shallot and cook 4–5 minutes more, stirring occasionally, until the tomatoes and shallot develop char and caramelization. Stir in the balsamic vinegar, scraping up any flavorful bits from the bottom of the pan.
Remove the pan from heat and let the bruschetta mixture cool to room temperature. Don’t toss it with the pasta while it’s still warm — residual heat will wilt the herbs.
In a large mixing bowl, combine the chilled pasta and cooled bruschetta mixture. Add the Italian parsley, torn basil, remaining 1 teaspoon Tomatador, remaining 1 tablespoon olive oil, and lemon zest. Toss well to combine. Taste and adjust with a pinch of kosher salt, a squeeze of lemon, or another pinch of Tomatador.
Serve alongside grilled garlic bread, or refrigerate until ready to serve (see Make-Ahead Tip).
Recipe Video
Recipe Note
Chef’s Tips
Short shapes like fusilli, orecchiette, or cavatappi hold the tomato juice better than spaghetti.
Make it a main with Tomatador-rubbed grilled chicken or seared shrimp.
For extra garlic, rub a halved clove inside the mixing bowl before tossing, or finish the garlic bread with Spiceology Garlic Junkie.
Make-Ahead Tip
This pasta salad is an excellent make-ahead dish. Prepare the bruschetta mixture up to a day in advance and store it separately from the pasta. Combine and finish with the herbs, lemon zest, and a fresh drizzle of olive oil just before serving for the best texture and color.
Storage
Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Re-toss before serving and refresh with a little olive oil and a pinch of Tomatador if needed.
Equipment
10–12 inch skillet or sauté pan, large pot for pasta, rimmed baking sheet (if using the sheet-pan chilling method), large mixing bowl.
