Description
This vibrant Bruschetta Pasta Salad combines fresh tomatoes, herbs, and creamy bocconcini in a zesty herb dressing. It’s a refreshing, make-ahead Mediterranean dish perfect for picnics or summer gatherings.
Ingredients
2 cups dry small pasta (gluten-free optional)
24 ounces cherry tomatoes, halved
4 cloves garlic, minced
1/2 small shallot, chopped
1 ounce fresh basil, chopped
6 ounces bocconcini, halved
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 cup toasted sourdough breadcrumbs
Black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions; drain and let cool slightly.
In a skillet, toast sourdough cubes over medium heat until golden and crisp. Pulse in a food processor or mortar to form coarse breadcrumbs.
In a large bowl, combine cooked pasta, cherry tomatoes, garlic, shallot, and basil. Toss gently.
In a small bowl, whisk olive oil, red wine vinegar, salt, and black pepper until emulsified. Pour dressing over pasta mixture and toss to coat.
Add bocconcini and half of the toasted breadcrumbs; mix until evenly distributed. Adjust seasoning if needed.
Transfer to a serving bowl, top with remaining breadcrumbs, and chill for 15 minutes before serving for optimal flavor.
Notes
Replace bocconcini with 3/4 cup grated Parmigiano-Reggiano if preferred
Use halal-certified vinegar and olive oil
Chill in an airtight container for up to 2 days
Add olive or fennel slices for extra texture
- Prep Time: 15
- Cook Time: 12
- Category: DINNER
- Method: Combining
- Cuisine: Modern Mediterranean
Nutrition
- Serving Size: 1 bowlful
- Calories: 300
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg