Description
This Bruschetta Pasta Salad is a delightful fusion of flavors, combining fresh tomatoes, mozzarella, and basil with a tangy dressing, perfect for any occasion.
Ingredients
Scale
- 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
- 2 large slices sourdough bread (optional for breadcrumbs)
- 1.5 tsp olive oil (for breadcrumbs)
- 1 tsp garlic powder (optional for breadcrumbs)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- In a large bowl, combine the halved cherry tomatoes, minced garlic, chopped shallot, and halved bocconcini.
- Add the cooled pasta and chopped basil to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the pasta salad and toss gently to combine.
- For the breadcrumbs, preheat the oven to 350°F (175°C). In a small bowl, mix the sourdough bread slices with olive oil and garlic powder. Bake until golden brown and crispy.
- Serve the pasta salad in bowls, topped with the crispy breadcrumbs if desired.
Notes
Feel free to customize this salad with other vegetables or proteins to suit your taste. The crispy breadcrumbs add a delightful texture, so don’t skip them if you can help it!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: Bruschetta Pasta Salad, pasta salad, summer salad, mozzarella, cherry tomatoes, basil