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Bruschetta Pasta Salad With Mini Mozzarella Balls

Bruschetta Pasta Salad With Mini Mozzarella Balls
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If you’re in search of a refreshing dish that embodies the essence of summer, look no further than this Bruschetta Pasta Salad With Mini Mozzarella Balls. Bursting with juicy cherry tomatoes, fragrant basil, and complemented by crispy homemade sourdough breadcrumbs, this vibrant salad is not only a feast for the eyes but also a delight for your taste buds. Perfect for busy weeknights, family gatherings, or meal prep for healthy lunches throughout the week, it’s quick to whip up and incredibly satisfying. Enjoy it cold or at room temperature—either way, it’s destined to become a staple in your recipe rotation.

Ingredients

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  • 2 cups small pasta shape, dry
  • 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 large slices sourdough bread
  • 1.5 teaspoons olive oil for breadcrumbs
  • 1 teaspoon garlic powder (optional)

Instructions

  1. Cook the small pasta according to package directions until al dente. Drain and set aside.
  2. In a large bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, mozzarella balls, olive oil, apple cider vinegar, chopped basil, salt, and pepper. Toss gently and let sit.
  3. Toast two slices of sourdough bread until golden brown. Tear into pieces and pulse in a food processor to make breadcrumbs.
  4. Heat olive oil in a skillet over medium-high heat; add breadcrumbs and cook until golden and crunchy.
  5. Add cooked pasta and crunchy breadcrumbs to the salad mixture; toss gently to combine.

Nutrition

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