Name: Bruschetta Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups small pasta shape, dry; Approximately 24 ounces cherry tomatoes, halved (roughly 680 grams or 5 cups); 4 cloves garlic, minced; 1/2 small shallot, chopped; Approximately 6 ounces mini bocconcini (mozzarella balls), halved (roughly 180 grams); Approximately 1 ounce fresh basil leaves, chopped (28 grams or one standard package); 2 Tbsp olive oil; 2 Tbsp red wine vinegar; Salt and pepper, to taste; 2 large slices sourdough bread (or other bread of choice); 1.5 tsp olive oil; 1 tsp garlic powder (optional)

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Introduction

Bruschetta Pasta Salad is a refreshing and flavorful dish that combines the classic tastes of bruschetta with tender pasta. Perfect for warm days or as a vibrant side, this salad features fresh tomatoes, basil, and mozzarella balanced by tangy red wine vinegar and crunchy garlic breadcrumbs.

A white bowl filled with farfalle pasta mixed with halved red and yellow cherry tomatoes, small white mozzarella balls, and pieces of seasoned grilled chicken. Fresh green basil leaves and chopped herbs are scattered on top, giving a splash of color and freshness. The dish has visible black pepper and seasoning dots sprinkled across. A silver spoon rests inside the bowl on the right, and the bowl sits on a white marbled surface with some garlic cloves, cherry tomatoes on the vine, a white cloth, and a small bowl with a shallot nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups small pasta shape, dry
Approx. 24 ounces cherry tomatoes, halved (roughly 680 grams or 5 cups)
4 cloves garlic, minced
1/2 a small shallot, chopped
Approx. 6 ounces mini bocconcini (mozzarella balls), halved (roughly 180 grams)
Approx. 1 ounce fresh basil leaves, chopped (28 grams or one standard package)
2 Tbsp olive oil
2 Tbsp red wine vinegar
Salt + pepper, to taste
Breadcrumbs (optional, but highly recommended!):

2 large slices sourdough bread (or other bread of choice)
1.5 tsp olive oil
1 tsp garlic powder (optional)

Instructions

Step 1: Bring a large pot of water to a boil and cook the pasta according to package directions. Drain the pasta once cooked and set aside.
Step 2: While the pasta cooks, prepare the salad ingredients. In a large salad bowl, combine the halved cherry tomatoes, minced garlic, chopped shallot, halved bocconcini, olive oil, red wine vinegar, chopped basil, and salt and pepper. Toss gently and let the flavors meld while you prepare the breadcrumbs.
Step 3: Toast the bread slices in a toaster until golden. Tear the toasted bread into smaller pieces and place them in a food processor. Pulse until you get small crumbs with varying textures.
Step 4: Heat 1.5 teaspoons of olive oil in a large skillet over medium-high heat. Add the breadcrumbs and garlic powder if using. Cook, stirring frequently, for about 5 minutes or until the breadcrumbs are toasted and crunchy.
Step 5: Add the drained pasta and toasted breadcrumbs to the salad bowl with the other ingredients. Toss everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!

Tips & Variations

For extra flavor, marinate the tomatoes and garlic in the olive oil and vinegar mixture for at least 30 minutes before adding the pasta.
You can swap the bocconcini for feta or fresh mozzarella if preferred.
If you don’t have a food processor, pulse breadcrumbs in a blender or crush toasted bread with a rolling pin.
Adding a drizzle of balsamic glaze just before serving adds a lovely sweetness and depth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad tastes best fresh, as the breadcrumbs will soften over time. When reheating, avoid the breadcrumbs or add fresh toasted crumbs to maintain crunch. Serve chilled or at room temperature for best results.

How to Serve

A white bowl filled with a colorful pasta salad made of three layers: the bottom layer is light yellow farfalle pasta with a smooth texture; mixed evenly on top are halved red and yellow cherry tomatoes showcasing bright, shiny skins; scattered throughout are small white mozzarella balls that are smooth and round; lastly, fresh green basil leaves and chopped herbs are sprinkled all over, with a few whole basil sprigs resting on top, and everything is lightly coated with black pepper and seasoning bits, adding speckled details. The bowl sits on a white marbled surface with a fork tucked inside the bowl near the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes in this recipe?

Yes, small pasta shapes like penne, fusilli, or shells work well since they hold the dressing and ingredients nicely.

Is it necessary to make the breadcrumbs?

While optional, the garlic breadcrumbs add a wonderful crunch and flavor contrast that elevates the salad. You can skip them if you prefer a simpler dish.