Bruschetta Pasta Salad With Mini Mozzarella Balls
A bright and flavorful pasta salad that combines traditional bruschetta flavors with hearty pasta, making it a perfect dish for any occasion.
Ingredients
Salad Ingredients
- 2 cups small pasta shape, dry Use your favorite small pasta, such as fusilli or penne.
- 24 ounces cherry tomatoes, halved (roughly 680 grams or 5 cups)
- 4 cloves garlic, minced
- 1/2 a small shallot, chopped
- 6 ounces mini bocconcini (mozzarella balls), halved (roughly 180 grams)
- 1 ounce fresh basil leaves, chopped (28 grams or one standard package)
- 2 Tbsp olive oil For the salad.
- 2 Tbsp red wine vinegar
- Salt + pepper, to taste
Breadcrumb Topping
- 2 large slices sourdough bread (or other bread of choice)
- 1.5 tsp olive oil For toasting breadcrumbs.
- 1 tsp garlic powder Optional.
Instructions
Cooking the Pasta
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain the pasta once cooked.
Preparing the Salad
- While the pasta cooks, prepare the remainder of the salad ingredients. Add cherry tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, basil, and salt + pepper to a large salad bowl. Toss together and let the ingredients sit.
Making Breadcrumbs
- Toast the bread of choice in the toaster. Then, tear the bread into smaller pieces and place them in a large food processor. Pulse until small crumbs form. You can keep various sizes to add texture.
- Next, heat 1.5 tsp of olive oil in a large skillet over medium-high heat. Add the breadcrumbs and garlic powder, cooking for about 5 minutes until they are toasted and crunchy, stirring frequently.
Combining Ingredients
- Add the drained pasta and breadcrumbs to the rest of the salad ingredients. Toss to combine and season with additional salt + pepper as needed. Enjoy!
Notes
Serve the Bruschetta Pasta Salad chilled or at room temperature for the best flavor. It makes for a great side dish or a light lunch. Garnish with extra basil leaves and a sprinkle of salt if desired. To store leftovers, simply place the salad in an airtight container in the refrigerator. It will keep for up to three days.