Bruschetta Pasta

When you’re pining for a taste of sunshine in the depths of winter, reach for a Lipton Peach Ice Tea and this nifty Bruschetta Pasta Salad. All the flavours of bruschetta wrapped up in a deliciously easy salad. Juicy tomatoes, fragrant basil, mozzarella and pasta, topped with a herby, crunchy crumb. A vibrant, simple lunch option that works equally as well whether you’re WFH during the week, or relaxing with family and friends at the weekend. Quick and easy to make and oh so tasty, perfectly paired with a Lipton Peach Ice Tea. It’s a recipe even fussy eaters will love - guaranteed. Part of our Lipton Light Lunches collaboration with Lipton Ice Tea and celebrity Chef Martyn Odell (Lagom Chef).

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Ingredients

fusilli pasta 300 g
cherry tomatoes 400 g (halved)
fresh basil 1 handful (torn)
mozzarella cheese ball 250 g (torn)
balsamic vinegar dash
lemon 1 (zest & juice)
panko breadcrumbs 60 g (toasted)
dried oregano 2 tsp
Lipton peach ice tea 1320 ml

Method

Cook the pasta

Cook the pasta in boiling salted water, until cooked to your liking, then drain. Always remember to season your pasta cooking water generously with salt.
I’m using fusilli pasta, but you can use whatever type you prefer. You could also swap the pasta for bulgur wheat, quinoa, even butter beans or chickpeas.

Prep the pasta base

While the pasta cooks, get prepping the rest of the salad. Halve the cherry tomatoes. Pick and tear the basil leaves (you can finely chop the stalks and use them too). Drain and tear the mozzarella into small pieces.
Pop the tomatoes and mozzarella into a bowl (use one that’s large enough to fit your pasta). Add most of basil, keeping some leaves back to garnish your salad at the end.
Add a generous glug of olive oil, along with the balsamic vinegar and season well with salt and pepper. The vinegar is great here to add an acidic note which will help balance your dish and make it taste extra delicious! Have a taste and add more or less vinegar depending on what you prefer.
Mix it all together, then set aside to marinate, allowing the flavours to develop.

Cook the herby crumb

Zest the lemon. If you like you can use the juice from the lemon to give a zingy kick to your salad.
In a small pan, over a low heat, gently toast the panko breadcrumbs until lightly golden. With the pan still on the heat stir in the dried oregano and lemon zest and cook for another minute. Transfer the crumb from the pan and leave to cool.

Assemble your salad

Stir the cooked pasta into the salad bowl, if you do this when the pasta is warm it’s great to help the flavours mingle together = super tasty.
Taste and adjust the seasoning to how you like it.

Serve up your Lipton Peach Ice Tea & Plate Up

Crack open your chilled Lipton Peach Ice Tea.
Serve up the salad in bowls and scatter over the herby crumb. Sit back, relax and enjoy with your Lipton. Winning!
If you’re not eating the salad right away, keep it stored in the fridge, with the crumb stored separately in an airtight container at room temperature. When you’re ready to eat simply add the crumb.

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