Description
This cold bruschetta pasta salad blends juicy cherry tomatoes, garlic, basil, and mozzarella balls for a refreshing vegetarian meal with crunch from homemade sourdough breadcrumbs.
Ingredients
2 cups small pasta shape, dry
24 oz cherry tomatoes, halved
4 cloves garlic, minced
1/2 small shallot, chopped
6 oz mini bocconcini, halved
1 oz fresh basil leaves, chopped
2 Tbsp olive oil
2 Tbsp red wine vinegar
Salt + pepper to taste
Breadcrumbs:
2 slices sourdough bread
1.5 tsp olive oil
1 tsp garlic powder
Instructions
1. Cook pasta in boiling water until al dente; drain.
2. Combine tomatoes, garlic, shallot, mozzarella, basil, olive oil, vinegar, and seasoning in a bowl.
3. Toast bread, pulse into crumbs, and toast in olive oil with garlic powder until crisp.
4. Add pasta and breadcrumbs to bowl, toss well.
5. Season to taste and serve immediately or chilled.
Notes
For crunch, add breadcrumbs right before serving.
Store leftovers for up to 2 days in the fridge.
Swap mozzarella with Parmesan or vegan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: No-bake / boil and mix
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg