Description
This cold bruschetta pasta salad is a fresh and flavorful vegetarian dish made with juicy cherry tomatoes, garlic, basil, and mini mozzarella balls, topped with optional crispy sourdough breadcrumbs for the perfect crunch.
Ingredients
- 2 cups small pasta shape, dry
- Approx. 24 ounces cherry tomatoes, halved (about 5 cups)
- 4 cloves garlic, minced
- 1/2 small shallot, chopped
- Approx. 6 ounces mini bocconcini (mozzarella balls), halved
- Approx. 1 ounce fresh basil leaves, chopped
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- Salt and pepper, to taste
- 2 large slices sourdough bread (optional)
- 1.5 tsp olive oil (for breadcrumbs)
- 1 tsp garlic powder (optional)
Instructions
1. Bring a large pot of water to a boil and cook pasta according to package directions. Drain once cooked and set aside.
2. While the pasta cooks, add tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, basil, salt, and pepper to a large salad bowl. Toss and let sit to marinate.
3. Toast the bread slices, then tear into pieces and pulse in a food processor until small crumbs form.
4. Heat 1.5 teaspoons olive oil in a skillet over medium-high heat. Add breadcrumbs and garlic powder, cooking for about 5 minutes while stirring frequently until golden and crispy.
5. Add the drained pasta and toasted breadcrumbs to the salad bowl. Toss well to combine and adjust seasoning with additional salt and pepper as needed before serving.
Notes
This pasta salad can be made in advance. For crunchier breadcrumbs, store them separately and add just before serving.
Leftovers keep well in an airtight container in the refrigerator for up to 2 days.
Use any small pasta shape such as bowties, cavatappi, penne, or rigatoni. Choose certified gluten-free pasta if needed.
Vine-ripened cherry or grape tomatoes provide the best flavor and sweetness.
Mini bocconcini can be replaced with freshly grated Parmigiano-Reggiano, or omitted for a dairy-free option.
Any type of bread works for the breadcrumbs, including gluten-free bread if required.