Description
This cold bruschetta pasta salad combines cherry tomatoes, garlic, basil, mini mozzarella balls, and optional sourdough breadcrumbs for an authentic Italian flavor.
Ingredients
2 cups small pasta shape, dry
Approx. 24 ounces cherry tomatoes, halved
4 cloves garlic, minced
1/2 small shallot, chopped
6 ounces mini bocconcini, halved
1 ounce fresh basil leaves, chopped
2 Tbsp olive oil
2 Tbsp red wine vinegar
Salt + pepper, to taste
Breadcrumbs:
2 large slices sourdough bread
1.5 tsp olive oil
1 tsp garlic powder
Instructions
1. Bring a large pot of water to a boil and cook pasta according to package directions. Drain pasta once cooked.
2. Prepare salad ingredients in a large bowl: tomatoes, garlic, shallot, bocconcini, olive oil, vinegar, basil, salt, and pepper. Toss.
3. Toast sourdough bread and pulse into crumbs. Toast crumbs in olive oil and garlic powder for 5 minutes.
4. Add drained pasta and breadcrumbs to the bowl. Toss to combine and season.
5. Serve immediately or refrigerate for later.
Notes
This pasta salad keeps for 2 days in the fridge. For crispy breadcrumbs, store them separately and mix before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boil and toss
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg