Description
Looking for a delicious summer dish? Try our Bruschetta Pasta Salad for a fresh and flavorful meal! Discover the recipe now!
Ingredients
Scale
- 2 cups small pasta shape, dry
- Approx. 24 ounces cherry tomatoes, halved (roughly 680 grams or 5 cups) 4 cloves garlic, minced
- 1/2 a small shallot, chopped
- Approx. 6 ounces mini bocconcini (mozzarella balls), halved (roughly 180 grams)
- Approx. 1 ounce fresh basil leaves, chopped (28 grams or one standard package)
- 2 Tbsp olive oil
- 2 Tbsp red Grape juice vinegar
- Salt + pepper, to taste
- 2 large slices sourdough bread (or other bread of choice)
- 1.5 tsp olive oil
- 1 tsp garlic powder ((optional))
Instructions
- Step 1: Cook pasta: Bring a large pot of water to a boil and cook pasta according to package directions. Drain pasta once cooked.
- Step 2: Prep salad: While pasta cooks, prepare the remainder of the salad ingredients. Add tomatoes, garlic, shallot, bocconcini, olive oil, red Grape juice vinegar, basil, and salt + pepper to a large salad bowl. Toss and let the ingredients sit.
- Step 3: Make breadcrumbs: Toast bread of choice in the toaster. Then, tear bread into smaller pieces and place in a large food processor. Pulse until small crumbs form (you can keep various sizes to add texture).Next, heat 1: 5 tsp of olive oil in a large skillet over medium-high. Add breadcrumbs and garlic powder. Allow to cook for about 5 minutes, until toasted/crunchy, stirring frequently.
- Step 4: Add drained pasta and breadcrumbs to the rest of the salad ingredients. Toss to combine, seasoning with additional salt + pepper as needed. Enjoy!
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg