Description
Looking for a tasty summer dish? Try this easy Bruschetta Pasta Salad recipe for a refreshing meal! Discover now.
Ingredients
Scale
- 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 Grape juice 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– Cook Pasta: Bring a large pot of water to a boil and cook the pasta according to package directions. Drain the pasta once cooked.
- Step 2– Prep Salad: While the pasta cooks, prepare the remaining salad ingredients. In a large salad bowl, combine tomatoes, garlic, shallot, bocconcini, olive oil, red Grape juice vinegar, basil, and salt + pepper. Toss and let the ingredients sit.
- Step 3- Make Breadcrumbs: Toast your bread in a toaster. Tear into smaller pieces and place in a food processor. Pulse until small crumbs form, keeping some variation in size for texture.
- Step 4– Toast Breadcrumbs: Heat 1 : 5 tsp olive oil in a large skillet over medium-high heat. Add the breadcrumbs and garlic powder, cooking for about 5 minutes while stirring frequently until golden and crunchy.
- Step 5– Combine Salad: Add the drained pasta and toasted breadcrumbs to the salad bowl. Toss everything together until well combined. Season with additional salt and pepper if needed. Serve and enjoy!
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg