Bruschetta Pasta Salad
A refreshing Bruschetta Pasta Salad featuring pasta, cherry tomatoes, basil, and a zesty dressing.
Equipment
- large pot
- Mixing Bowl
- skillet
- Food Processor
Ingredients
For the Pasta
- 8 oz small pasta shape like bowties or cavatappi
For the Salad
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 medium shallot, diced
- 8 oz mini bocconcini or grated Parmigiano-Reggiano
- 1 cup fresh basil leaves, chopped
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoon red wine vinegar or white wine vinegar
- salt, to taste
- black pepper, to taste
Optional Crunch
- 1 cup breadcrumbs made from any leftover bread
Instructions
Basic Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, add small pasta, and cook until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
- Prep Salad: In a large mixing bowl, combine cherry tomatoes, garlic, shallot, mini bocconcini, olive oil, red wine vinegar, basil, salt, and pepper. Toss and let sit for a few minutes.
- Make Breadcrumbs: Toast your choice of bread until golden, break into pieces, blend into crumbs, then sauté in olive oil with garlic powder until crispy.
- Combine: Add the drained pasta to the salad and mix thoroughly. If desired, sprinkle in breadcrumbs and adjust seasoning.
Notes
This salad can be made ahead of time and stored in the refrigerator for a refreshing meal prep option.
Nutrition
Serving: 1servingCalories: 270kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 220mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg
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