Bruschetta Pasta Salad With Mini Mozzarella Balls
A refreshing summer pasta salad featuring cherry tomatoes, mini mozzarella, and crunchy garlic breadcrumbs, perfect for picnics or weeknight dinners.
Ingredients
Pasta and Vegetables
- 2 cups small pasta shape, dry
- 24 ounces cherry tomatoes, halved (approximately 680 grams or 5 cups)
- 4 cloves garlic, minced
- 1/2 small shallot, chopped
- 6 ounces mini bocconcini (mozzarella balls), halved (approximately 180 grams)
- 1 ounce fresh basil leaves, chopped (approximately 28 grams or one standard package)
Dressings and Seasoning
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
Breadcrumbs
- 2 large slices sourdough bread (or other bread of choice)
- 1.5 tsp olive oil
- 1 tsp garlic powder (optional)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil and cook the small pasta shape according to package directions until al dente.
- Drain thoroughly and spread briefly on a sheet tray or toss with a teaspoon of olive oil to prevent sticking.
Preparing the Salad Ingredients
- Halve the cherry tomatoes, mince the garlic, chop the shallot, and halve the bocconcini.
- In a large salad bowl, combine tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, chopped basil, salt, and pepper.
- Toss gently and let the mixture sit for a few minutes to marry flavors.
Making the Garlic Breadcrumbs
- Toast two large slices of bread in the toaster until golden.
- Tear into pieces and pulse in a food processor until crumbs form, leaving some larger flakes for texture.
- Heat 1.5 tsp olive oil in a skillet over medium-high, add crumbs and garlic powder, and cook for about 5 minutes until crunchy.
Combining and Finishing
- Add the drained pasta and warm breadcrumbs to the bowl with the tomato mixture.
- Toss to combine and taste for seasoning, adding more salt and pepper if needed.
- Serve at room temperature or lightly chilled.
Notes
For best flavor, serve at room temperature. If the salad gets soggy, fold in extra breadcrumbs just before serving.