Description
Bruschetta Pasta Salad offers vibrant summer flavors with juicy cherry tomatoes and fragrant basil, perfect for any occasion.
Ingredients
Scale
- 2 cups Small Pasta Shape (dry)
- 24 ounces Cherry Tomatoes
- 4 cloves Garlic
- 1/2 Shallot
- 6 ounces Mini Mozzarella Balls
- 1 ounce Fresh Basil Leaves
- 2 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- Salt
- Pepper
- 2 large slices Sourdough Bread (optional)
- 1 teaspoon Garlic Powder (optional)
Instructions
- Bring a large pot of water to a boil. Add your small pasta shape and cook according to package directions until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, chopped shallot, halved mini mozzarella balls, olive oil, red wine vinegar, chopped basil, salt, and pepper. Toss everything gently and let it sit for about 10 minutes to meld the flavors.
- Toast the sourdough bread slices until golden and crispy. Once cooled, tear them into pieces, place in a food processor, and pulse until you have fine crumbs.
- Heat 1.5 teaspoons of olive oil in a skillet over medium-high heat. Add the crumbled breadcrumbs (and optional garlic powder if using) to the pan. Cook for about 5 minutes until golden and crispy, stirring frequently.
- Gently fold the drained pasta into the salad mixture, then add the toasted breadcrumbs. Toss everything together until well combined, adjusting the seasoning to taste before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg