Description
Fresh, vibrant Bruschetta Pasta Salad made with bowtie pasta, juicy cherry tomatoes, basil, mozzarella, and crunchy garlic breadcrumbs. Perfect for picnics, potlucks, and easy lunches.
Ingredients
2 cups small pasta shape (bowtie, rotini, or shells), dry
~24 oz cherry tomatoes, halved
4 cloves garlic, minced
1/2 small shallot, finely chopped
~6 oz mini bocconcini (mozzarella balls), halved
~1 oz fresh basil leaves, chopped
2 Tbsp olive oil
2 Tbsp red wine vinegar
Salt and black pepper, to taste
Optional Garlic Breadcrumbs (Highly Recommended):
2 large slices sourdough bread
1.5 tsp olive oil
1 tsp garlic powder (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
While pasta cooks, add tomatoes, garlic, shallot, mozzarella, basil, olive oil, red wine vinegar, salt, and pepper to a large bowl. Toss gently and let sit.
For breadcrumbs, toast bread until golden. Tear into pieces and pulse in a food processor to form crumbs.
Heat olive oil in a skillet over medium-high heat. Add breadcrumbs and garlic powder. Toast, stirring often, for about 5 minutes until crisp.
Add drained pasta to the salad bowl and toss to combine.
Sprinkle breadcrumbs on top (or mix in) just before serving. Adjust seasoning if needed and enjoy.
Notes
For best flavor, let the salad sit 10–15 minutes before serving.
Store breadcrumbs separately if making ahead to keep them crunchy.
This salad tastes even better the next day as the flavors meld.
Add grilled chicken, shrimp, or chickpeas to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: Boiled / Tossed
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg