Description
This cold bruschetta pasta salad combines juicy cherry tomatoes, garlic, basil, and mini mozzarella balls with optional sourdough breadcrumbs for a perfect summer dish.
Ingredients
2 cups small pasta shape, dry
24 ounces cherry tomatoes, halved
4 cloves garlic, minced
1/2 small shallot, chopped
6 ounces mini bocconcini, halved
1 ounce fresh basil, chopped
2 Tbsp olive oil
2 Tbsp red wine vinegar
Salt and pepper, to taste
2 slices sourdough bread
1.5 tsp olive oil
1 tsp garlic powder (optional)
Instructions
1. Cook pasta in salted water; drain.
2. Prep tomatoes, garlic, shallot, bocconcini, basil, olive oil, vinegar, and seasonings.
3. Toast bread and pulse into crumbs.
4. Fry breadcrumbs in olive oil and garlic powder until crisp.
5. Combine pasta, tomato mix, and breadcrumbs; toss well.
6. Adjust seasoning and serve.
Notes
Store leftovers up to 2 days in the fridge.
Keep breadcrumbs separate for crunch.
Use gluten-free pasta if desired.
Swap mozzarella for feta or dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 15mg