1. Can I make Bruschetta Pasta Salad ahead of time?

Yes! This pasta salad can be made ahead of time, but it’s best to store the breadcrumbs separately if you want them to stay crispy. You can combine all the other ingredients in advance and keep them in an airtight container in the fridge for up to 2 days.

2. What type of pasta should I use for Bruschetta Pasta Salad?

For the best texture, use a small pasta shape like bowtie, penne, or cavatappi. These shapes allow the dressing and ingredients to coat them nicely. If you're on a gluten-free diet, simply substitute a gluten-free pasta.

3. Can I make this recipe dairy-free?

Yes! To make this Bruschetta Pasta Salad dairy-free, simply omit the bocconcini cheese or use a plant-based mozzarella alternative. The salad will still be flavorful and satisfying.

4. How long does this Bruschetta Pasta Salad last in the fridge?

This salad can be stored in an airtight container in the fridge for up to 2 days. However, the breadcrumbs may become soft over time, so it’s best to add them just before serving if you want them to remain crunchy.

Bruschetta Pasta Salad: Easy and Delicious Recipe

Name: Bruschetta Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups small pasta shape (e.g., bowtie, penne, or cavatappi); 24 oz cherry tomatoes, halved; 4 cloves garlic, minced; 1/2 small shallot, diced; 6 oz mini bocconcini cheese, halved (or mozzarella balls); 1 oz fresh basil leaves, chopped; 2 tbsp olive oil; 2 tbsp red wine vinegar; Salt and pepper, to taste; For breadcrumbs: 2 large slices sourdough bread (or any bread of choice); 1.5 tsp olive oil (for breadcrumbs); 1 tsp garlic powder (optional, for breadcrumbs)

Description

Bruschetta Pasta Salad is a refreshing, vibrant dish made with juicy cherry tomatoes, fresh basil, bocconcini cheese, and crunchy homemade sourdough breadcrumbs. Inspired by the classic Italian bruschetta, this pasta salad is easy to make and perfect for summer gatherings or a light meal.

Ingredients

Scale

2 cups small pasta shape (e.g., bowtie, penne, or cavatappi)
24 oz cherry tomatoes, halved
4 cloves garlic, minced
1/2 small shallot, diced
6 oz mini bocconcini cheese, halved (or mozzarella balls)
1 oz fresh basil leaves, chopped
2 tbsp olive oil
2 tbsp red wine vinegar
Salt and pepper, to taste
For breadcrumbs: 2 large slices sourdough bread (or any bread of choice)
1.5 tsp olive oil (for breadcrumbs)
1 tsp garlic powder (optional, for breadcrumbs)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to the package directions. Once cooked, drain and set aside.
Prepare the salad: While the pasta is cooking, halve the cherry tomatoes and add them to a large mixing bowl. Add the minced garlic, diced shallot, bocconcini, olive oil, red wine vinegar, chopped basil, salt, and pepper. Toss the ingredients together and set aside.
Make the breadcrumbs: Toast the sourdough bread slices until crispy. Tear them into pieces and pulse in a food processor until you achieve small crumbs. Heat olive oil in a large skillet over medium-high heat, add the breadcrumbs and garlic powder, and cook for about 5 minutes, stirring frequently until golden brown.
Combine the pasta and salad: Once the pasta has cooled slightly, add it to the tomato mixture and toss gently to combine. Add the toasted breadcrumbs on top just before serving.

Notes

For gluten-free, use certified gluten-free pasta and bread.
The breadcrumbs can be stored separately to maintain their crunch if you make the salad ahead of time.
If you prefer a stronger cheese flavor, substitute bocconcini with freshly grated Parmigiano-Reggiano.
This salad can be stored for up to 2 days in the fridge, but the breadcrumbs may soften over time.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad, Side Dish
Method: No-cook
Cuisine: Italian, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 18g
Cholesterol: 15mg