Description
This cold bruschetta pasta salad is such a delicious vegetarian dish! Made with juicy cherry tomatoes, minced garlic, fresh basil, and mini mozzarella balls (or mini bocconcini), plus optional homemade sourdough breadcrumbs for the perfect crunch and bruschetta-inspired flavour! This pasta salad comes together in just over 30 minutes and is seriously SO delicious — make it for a dinner party, barbecue, or packed lunch.
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
- Optional Breadcrumbs:
- 2 large slices sourdough bread (or other bread of choice)
- 1.5 tsp olive oil
- 1 tsp garlic powder (optional)
Instructions
1. Bring a large pot of water to a boil and cook pasta according to package directions. Drain pasta once cooked.
2. While pasta cooks, prepare the remainder of the salad ingredients. Add tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, basil, and salt + pepper to a large salad bowl. Toss and let the ingredients sit.
3. Toast bread of choice in the toaster. Then, tear bread into smaller pieces and place in a large food processor. Pulse until small crumbs form (you can keep various sizes to add texture).
4. Heat 1.5 tsp of olive oil in a large skillet over medium-high. Add breadcrumbs and garlic powder. Cook for about 5 minutes, until toasted and crunchy, stirring frequently.
5. Add drained pasta and breadcrumbs to the rest of the salad ingredients. Toss to combine, seasoning with additional salt + pepper as needed. Enjoy!
Notes
This pasta salad tastes great made in advance. If you’d like the breadcrumbs to stay crunchy, store them separately and add just before serving.
Leftovers will keep for about 2 days in an airtight container in the fridge.
Use any small pasta shape like bowties, cavatappi, penne, or rigatoni. Use gluten-free pasta and bread if needed.
If cherry tomatoes aren’t available, substitute with grape or another small tomato variety.
Swap bocconcini for grated parmigiano-reggiano or omit for dairy-free.
Breadcrumbs can be made using any bread and don’t require a food processor—just chop with a knife.