Description
This Bruschetta Pasta Salad combines the classic flavors of bruschetta with the heartiness of pasta, making it a perfect dish for a light lunch or a refreshing side at your next gathering.
Ingredients
2 cups small pasta shape
dry
Approx. 24 ounces cherry tomatoes
halved (roughly 680 grams or 5 cups)
4 cloves garlic
minced
1/2 a small shallot
chopped
Approx. 6 ounces mini bocconcini (mozzarella balls)
halved (roughly 180 grams)
Approx. 1 ounce fresh basil leaves
chopped (28 grams or one standard package)
2 Tbsp olive oil
2 Tbsp red wine vinegar
Salt + pepper
to taste
Breadcrumbs (optional
but highly recommended!): 2 large slices sourdough bread (or other bread of choice)
1.5 tsp olive oil
1 tsp garlic powder (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, chopped shallot, halved bocconcini, and chopped basil.
- Add the cooled pasta to the bowl, along with the olive oil and red wine vinegar. Season with salt and pepper to taste.
- Toss the salad gently to combine all the ingredients thoroughly.
- For the optional breadcrumbs, preheat your oven to 350°F (175°C). Combine the sourdough slices with olive oil and garlic powder, then bake until golden and crispy.
- Serve the pasta salad with breadcrumbs on top for added texture and crunch.
Notes
Feel free to customize the salad with your favorite ingredients, such as olives or bell peppers. The breadcrumbs add a nice crunchy element, but the salad can be delicious without them too.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 240 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Bruschetta Pasta Salad, pasta salad, easy recipes, summer salad, mozzarella salad