Description
This Delicious Bruschetta Pasta Salad is a refreshing, easy-to-make dish perfect for quick summer meals. Combining the classic flavors of Italian bruschetta with a cold pasta salad, this recipe features cherry tomatoes, fresh basil, mozzarella bocconcini, and crispy garlic-toasted breadcrumbs for a satisfying texture and taste.
Ingredients
Scale
Pasta Salad
- 8 oz dry small pasta shape (like rotini or bowtie)
- 2 cups cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 8 oz mini bocconcini (mozzarella balls)
- 1 cup fresh basil leaves (chopped)
- 3 tbsp olive oil (for the dressing)
- 2 tbsp red wine vinegar
- Salt (to taste)
- Pepper (to taste)
Breadcrumbs
- 2 slices sourdough bread (or other bread), toasted
- 1.5 tbsp olive oil (for toasting)
- 1 tsp garlic powder (optional)
Instructions
- Preparation: Gather and prepare all ingredients by halving cherry tomatoes, mincing garlic, finely chopping the shallot, chopping fresh basil, and tearing the toasted bread into smaller pieces.
- Cook Pasta: Boil a large pot of salted water and cook the pasta according to package directions, usually 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking, then set aside.
- Mix Salad Ingredients: In a large salad bowl, combine the halved cherry tomatoes, minced garlic, chopped shallot, mini bocconcini, olive oil, red wine vinegar, chopped basil, salt, and pepper. Toss gently to mix and let it sit for about 5 minutes to meld flavors.
- Make Breadcrumbs: Toast the slices of sourdough bread in a toaster until golden brown. Tear into pieces and pulse in a food processor until crumbly.
- Sauté Breadcrumbs: Heat 1.5 teaspoons olive oil in a skillet over medium-high heat. Add the bread crumbs and garlic powder if using, sautéing for about 5 minutes until the crumbs are lightly golden and crunchy. Remove from heat.
- Combine and Serve: Add the drained pasta and crispy breadcrumbs into the salad bowl with the tomato mixture. Toss everything gently to combine and taste for seasoning; adjust salt and pepper as needed. Serve chilled or at room temperature.
Notes
- Use any small pasta shape such as rotini or bowtie for best texture and flavor absorption.
- Rinsing pasta with cold water stops cooking and cools it down for the salad.
- Fresh basil is essential for authentic bruschetta flavor but can be substituted with fresh parsley if necessary.
- To add a touch of heat, consider adding a pinch of red pepper flakes to the salad.
- Breadcrumbs add a delightful crunch, but can be omitted for a softer texture.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
