Description
A vibrant and refreshing Bruschetta Pasta Salad that combines al dente small pasta, juicy cherry tomatoes, fresh basil, creamy mozzarella, and crunchy garlic-toasted breadcrumbs. This dish delivers classic Italian flavors in a quick and easy pasta salad, perfect for any occasion or as a delightful side dish.
Ingredients
Scale
Pasta Salad
- 2 cups Small Pasta Shape (dry) (choose any small pasta shape you prefer)
- 24 ounces Cherry Tomatoes (vine-ripened for the sweetest burst of flavor, halved)
- 4 cloves Garlic (minced to infuse flavor)
- 1/2 Shallot (chopped for flavor complexity)
- 6 ounces Mini Mozzarella Balls (halved or substitute with grated Parmigiano-Reggiano)
- 1 ounce Fresh Basil Leaves (chopped for an aromatic note)
- 2 tablespoons Olive Oil (extra virgin for best flavor)
- 2 tablespoons Red Wine Vinegar (adds tangy acidity)
- Salt (to taste)
- Pepper (to taste)
Breadcrumbs (Optional)
- 2 large slices Sourdough Bread (toasted until golden and crispy)
- 1 teaspoon Garlic Powder (optional, for extra garlic flavor in breadcrumbs)
- 1.5 teaspoons Olive Oil (for toasting breadcrumbs)
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add your chosen small pasta shape and cook according to package directions until al dente. Drain well and set aside to cool slightly.
- Prepare Salad Mixture: In a large mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, halved mini mozzarella balls, olive oil, red wine vinegar, chopped basil, salt, and pepper. Toss gently and let sit for about 10 minutes to allow flavors to meld.
- Make Breadcrumbs: Toast the sourdough bread slices until golden and crispy. Once cooled, tear them into pieces and pulse in a food processor until fine crumbs form.
- Toast Breadcrumbs: Heat 1.5 teaspoons of olive oil in a skillet over medium-high heat. Add the bread crumbs and optional garlic powder (if using). Cook for about 5 minutes, stirring frequently, until the breadcrumbs turn golden and crispy. Remove from heat.
- Combine Pasta and Salad: Gently fold the drained pasta into the salad mixture in the bowl. Add the toasted breadcrumbs and toss everything together until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve immediately for best texture and flavor, enjoying the fresh, vibrant tastes and delightful crunchy topping.
Notes
- For a vegetarian version, use mozzarella or vegetarian cheese alternatives.
- The breadcrumbs add delightful crunch but can be omitted for a gluten-free option.
- Use fresh basil leaves for the best aromatic flavor; dried basil will not provide the same freshness.
- If mini mozzarella balls are unavailable, use chopped regular mozzarella or grated Parmigiano-Reggiano.
- Letting the salad sit for 10 minutes before adding pasta allows the flavors to blend beautifully.
- Adjust vinegar and olive oil amounts to taste depending on your preference for acidity and richness.
