Bruschetta Pasta Salad With Mini Mozzarella Balls
If you’re in search of a vibrant and flavorful dish, look no further than this Bruschetta Pasta Salad With Mini Mozzarella Balls. Bursting with the freshness of juicy cherry tomatoes, aromatic basil, and creamy mozzarella, this recipe is perfect for warm weather gatherings or a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing/Tossing
- Cuisine: Italian
Ingredients
Scale
- 2 cups small pasta shape (dry)
- 24 ounces cherry tomatoes (halved)
- 4 cloves garlic (minced)
- ½ 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
- 1 teaspoon garlic powder (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, halved mozzarella balls, olive oil, apple cider vinegar, chopped basil, and season with salt and pepper. Toss gently.
- Toast sourdough bread slices until golden brown. Tear into pieces and pulse in a food processor to create breadcrumbs.
- In a skillet over medium heat, toast breadcrumbs in olive oil and garlic powder until golden and crunchy.
- Combine the cooked pasta with the salad mixture and crunchy breadcrumbs. Toss well and adjust seasoning if needed.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg