Bruschetta Pasta Salad With Mini Mozzarella Balls
Bruschetta Pasta Salad With Mini Mozzarella Balls is a vibrant and refreshing dish that beautifully marries classic Italian bruschetta flavors with the heartiness of pasta. This vegetarian delight features juicy cherry tomatoes, aromatic garlic, and creamy mini mozzarella balls, making it perfect for summer picnics, barbecues, or light weekday dinners. Ready in just over 30 minutes, it’s a quick and customizable recipe that will impress both vegetarians and meat lovers alike. Top it off with crispy homemade sourdough breadcrumbs for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 2 cups small pasta shape (dry)
- 24 ounces cherry tomatoes (halved)
- 4 cloves garlic (minced)
- 1/2 a small shallot (chopped)
- 6 ounces mini bocconcini (halved)
- 1 ounce fresh basil leaves (chopped)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 2 large slices sourdough bread
- 1.5 teaspoons olive oil
- 1 teaspoon garlic powder (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine cherry tomatoes, garlic, shallot, bocconcini, olive oil, vinegar, basil, salt, and pepper. Toss gently.
- For the breadcrumbs, toast sourdough bread until golden. Pulse in a food processor until crumb-sized.
- Heat olive oil in a skillet and toast breadcrumbs until crunchy.
- Combine the drained pasta with the salad mixture and toasted breadcrumbs. Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg