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Bruschetta Pasta Salad Recipe

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★★★★★

4.5 from 99 reviews

Bruschetta Pasta Salad is a vibrant, fresh, and flavorful dish inspired by classic Italian bruschetta flavors. It combines cooked pasta with juicy cherry tomatoes, garlicky bocconcini mozzarella, fresh basil, and tangy red wine vinegar, all topped with crunchy homemade garlic breadcrumbs for added texture and depth. Perfect as a light lunch or a refreshing side dish, this pasta salad is easy to make and bursting with Mediterranean goodness.

Ingredients

Scale

Pasta and Salad

  • 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

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

  1. Cook Pasta: Bring a large pot of water to a rolling boil and cook the pasta according to package instructions until al dente. Once cooked, drain the pasta thoroughly and set aside.
  2. Prepare Salad Ingredients: While the pasta is cooking, halve the cherry tomatoes and mini bocconcini, mince the garlic, chop the shallot and basil. In a large salad bowl, combine tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, fresh basil, and season with salt and pepper. Toss gently and allow the flavors to meld by letting the mixture sit.
  3. Make Garlic Breadcrumbs: Toast the sourdough bread slices until golden and crisp, then tear into smaller chunks. Place the toasted bread pieces into a food processor and pulse a few times until small crumbs form; keep some variation in size for texture. Heat 1.5 teaspoons of olive oil in a large skillet over medium-high heat, add the breadcrumbs and garlic powder (if using), and toast for about 5 minutes. Stir frequently until the breadcrumbs are crunchy and golden brown, then remove from heat.
  4. Combine Pasta Salad: Add the drained pasta and toasted garlic breadcrumbs to the salad mixture in the bowl. Toss everything together to combine well, and adjust seasoning with additional salt and pepper if needed.
  5. Serve: Serve the bruschetta pasta salad at room temperature or chilled as a refreshing and flavorful meal or side dish. Enjoy!

Notes

  • For an extra zing, you can add a drizzle of balsamic glaze before serving.
  • Use gluten-free pasta and bread to make the dish gluten-free.
  • Breadcrumbs add a delightful crunch but can be omitted if desired.
  • The salad tastes even better if allowed to rest for at least 30 minutes to develop flavors.
  • This pasta salad can be stored in an airtight container in the fridge for up to 2 days.

Keywords: Bruschetta Pasta Salad, Italian pasta salad, pasta salad with tomatoes, bocconcini pasta salad, summer salad, easy pasta salad, fresh pasta salad

Find it online: https://jedentaglecker.com/bruschetta-pasta-salad-recipe/