Italian Summer Salad is a refreshing twist on classic pasta salad. With tender macaroni, crisp broccoli, juicy tomatoes, and toasted pine nuts, it’s a light yet satisfying dish. Tossed with olive oil, balsamic vinegar, fresh basil, and a sprinkle of Parmesan, it’s the perfect side for warm days or backyard gatherings.
Ingredients:
1 (16 oz) package elbow macaroni or other short pasta
1 medium head broccoli
4 medium ripe tomatoes
1 tablespoon pine nuts
Fresh basil leaves (to taste)
Freshly grated Parmesan cheese (to taste)
3–4 tablespoons extra virgin olive oil
1–2 tablespoons balsamic vinegar
Instructions:
Cook pasta according to package directions. Drain, rinse with cold water, and let cool.
Cut broccoli into small florets and blanch in boiling salted water for about 2–3 minutes. Drain and cool.
Dice the tomatoes.
Toast pine nuts in a dry skillet over medium heat until lightly golden, then chop roughly.
In a large bowl, combine pasta, broccoli, tomatoes, and pine nuts.
Drizzle with olive oil and balsamic vinegar, then toss gently. Add fresh basil leaves.
Top with freshly grated Parmesan cheese before serving.
