Bruschetta Pasta Salad With Mini Mozzarella Balls
Bruschetta Pasta Salad With Mini Mozzarella Balls is a delightful, colorful dish that captures the essence of summer with its fresh, vibrant ingredients. This refreshing pasta salad combines juicy cherry tomatoes, aromatic basil, and creamy mini mozzarella balls, creating a perfect blend of flavors and textures. Whether you’re hosting a picnic, preparing a side dish for a family gathering, or looking for a quick weeknight meal, this easy-to-make salad is sure to impress everyone at your table. Plus, it’s vegetarian-friendly and can be made ahead of time, allowing the flavors to meld beautifully!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Ingredients
Scale
- 2 cups small dry pasta
- 24 ounces cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/2 small shallot, chopped
- 6 ounces mini mozzarella balls, halved
- 1 ounce fresh basil leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- 2 slices sourdough bread
- 1.5 teaspoons olive oil
- 1 teaspoon garlic powder (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, mix together cherry tomatoes, garlic, shallot, mozzarella balls, basil, olive oil, vinegar, salt, and pepper until well combined.
- Toast the sourdough bread until golden brown. Tear into pieces and pulse in a food processor until crumb-sized.
- Heat olive oil in a skillet over medium-high heat and add the breadcrumbs. Cook for about 5 minutes until crispy.
- Combine the cooked pasta with the salad mixture and top with crunchy breadcrumbs before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg