When it comes to pasta salads, I believe there’s a special place in everyone’s heart for something that’s fragrant, fresh, and loaded with flavor. Enter my Bruschetta Pasta Salad With Mini Mozzarella Balls. This dish doesn’t just combine classic bruschetta flavors with pasta; it becomes a lovely, vibrant amalgamation that feels comforting yet celebratory. During summer family gatherings, this salad has always been a hit, often making the rounds on social media, thanks to its colorful presentation.
Why you’ll love this recipe
Let’s talk taste! This dish is like a sunlit afternoon garden picnic on a plate. Sweet cherry tomatoes mingle with fragrant basil, while the chewy mini mozzarella balls introduce a delightful creaminess. The garlic and shallots add that aromatic charm, making every forkful a little explosion of Italian-inspired bliss. You’re also looking at a dish that is not only pleasing to the palate but also a feast for the eyes. The bright cherry red contrasting with lush green basil and the rich white mozzarella—it’s welcoming from the first glance.
Beyond the flavors, this salad is incredibly versatile. It can shine independently as a main dish, or you can pair it with grilled chicken or shrimp for an even heartier meal. Plus, it’s time-efficient! You can whip it up in about 30 minutes, making it perfect for a weeknight dinner or as a sensational side for gatherings. Who needs takeout when you can create something this delightful at home?
Gather these ingredients
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2 cups small pasta shape, dry
I love using shells or fusilli for their ability to catch all the glorious bits of flavor, but honestly, any small shape works! -
Approx. 24 ounces cherry tomatoes, halved
These little gems are where the magic begins! Their natural sweetness and juiciness elevate the whole salad. -
4 cloves garlic, minced
Garlic is always a good idea. It’s the aromatic backbone of this dish, imparting a warmth that complements all the bright ingredients. -
1/2 a small shallot, chopped
Just a hint of shallot plays beautifully with the garlic. It’s milder than onion, so it won’t overpower the dish but rather enhance it. -
Approx. 6 ounces mini bocconcini (mozzarella balls), halved
These creamy little bites add such a lovely texture and richness to the salad. And who can resist mozzarella? -
Approx. 1 ounce fresh basil leaves, chopped
Fresh basil is the quintessential herb for this dish. It not only contributes a pop of color but brings that aromatic freshness that screams summer! -
2 Tbsp olive oil
A good-quality olive oil will enrich the entire salad and is essential for that classic Italian flavor profile. -
2 Tbsp red wine vinegar
This tangy element adds brightness and balances out the richness of the mozzarella. You could also use balsamic for a sweeter twist! -
Salt and pepper, to taste
Don’t skimp on seasoning—this is key to ensuring the flavors really sing. -
2 large slices sourdough bread (or other bread of choice)
Sourdough has a lovely chewiness and slight tang that contrast wonderfully in this dish. -
1.5 tsp olive oil
This is for toasting the breadcrumbs—trust me, it adds a nice crunch! -
1 tsp garlic powder (optional)
I often add this when toasting the breadcrumbs for a flavor punch, but it’s not a deal-breaker if you prefer simplicity.
Step-by-step instructions
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Cook pasta: Boil a large pot of salted water. Toss in your pasta and cook according to the package instructions. Once it’s al dente (you want a slight bite!), drain it and let it cool slightly.
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Prep salad: While your pasta is cooking, grab a large salad bowl. Toss in the halved tomatoes, minced garlic, chopped shallot, halved bocconcini, olive oil, red wine vinegar, chopped basil, and a generous pinch of salt and pepper. Mix it gently and let those flavors mingle for a few minutes.
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Make breadcrumbs: Pop your sourdough in the toaster until it’s golden. Tear it into small pieces and pulse in a food processor until you achieve a lovely breadcrumb texture.
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Heat and Toast: In a large skillet over medium-high heat, add 1.5 tsp olive oil. Once hot, add your breadcrumbs and sprinkle with garlic powder (if using). Stir frequently for about 5 minutes until crunchy and golden.
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Combine and serve: Add your drained pasta and those crisp breadcrumbs to the bowl of tomatoes and cheese. Toss everything together gently, adjusting seasoning with extra salt and pepper if necessary. Voilà! Serve it up and relish in the goodness.
How to enjoy it
This pasta salad is best served right after making so that the flavors are fresh. However, it’s delightful even after sitting in the fridge for a day—perfect for lunch! Another way to enjoy it is to plate it on a bed of arugula for extra greens or add grilled chicken for a heartier meal. Pair it with a crisp white wine or sparkling water for that full-on Italian feast experience.
Keeping leftovers fresh
Got some leftovers? Not a problem! Store the salad in an airtight container in the fridge. It’ll last for about 2-3 days, but trust me, you might find it hard to resist finishing it off. Just give it a quick toss before serving again. I wouldn’t recommend freezing it since the tomatoes might turn mushy when thawed. Enjoy your fresh flavors!
Pro chef tips
- Opt for high-quality olive oil; it elevates the entire dish!
- For an extra zing, consider marinating the cherry tomatoes in olive oil, salt, and pepper beforehand.
- Feel free to add in some sliced olives or sun-dried tomatoes for a Mediterranean twist!
- Chop your basil just before tossing it in for the freshest flavor—this makes a difference!
Creative twists
Why stick to tradition when so many variations are possible? Swap out the mini bocconcini for crumbled feta for a salty kick. Or, if you’re feeling adventurous, try adding some diced grilled vegetables like zucchini or bell peppers for a unique twist! You could even make it gluten-free by using your favorite gluten-free pasta. The possibilities are endless!
Your questions answered
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What type of pasta works best?
I love small shapes like shells or fusilli, but you can use whatever you have! -
Can I make this dish ahead of time?
Absolutely! Just keep the salad and breadcrumbs separate until you’re ready to serve to maintain their textures. -
Is this dish vegan-friendly?
It can be vegan if you substitute the mozzarella with avocado or omit it altogether! -
How can I add protein?
Toss in some grilled chicken, shrimp, or chickpeas to make it more filling. -
What sort of wine pairs well?
A light, crisp white wine or a chilled rosé complements the salad beautifully.
Indulging in this Bruschetta Pasta Salad isn’t just about food; it’s about joy, laughter, and the delicious smell of summer wafting through your kitchen. Imagine sharing this colorful plate with friends while reminiscing over memories, laughter, and perhaps a little too much wine. I encourage you to dive in, play with the ingredients, and making it your own. Happy cooking!
Bruschetta Pasta Salad With Mini Mozzarella Balls
Description
Bruschetta Pasta Salad with mini mozzarella balls, perfect for summer gatherings and packed with fresh flavors.Ingredients
Pasta and Vegetables
For the Breadcrumbs
Instructions
Cooking and Mixing
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Cook Pasta
Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and let cool slightly. -
Prep Salad
In a large salad bowl, combine halved tomatoes, minced garlic, chopped shallot, halved bocconcini, olive oil, red wine vinegar, chopped basil, and salt and pepper. Mix gently.Let the flavors mingle for a few minutes. -
Make Breadcrumbs
Toast sourdough until golden, tear into small pieces, and pulse in a food processor to achieve breadcrumb texture. -
Heat and Toast
In a skillet over medium-high heat, add 1.5 tsp of olive oil. Once hot, add breadcrumbs sprinkled with garlic powder. Stir frequently for about 5 minutes until crunchy and golden. -
Combine and Serve
Add drained pasta and crisp breadcrumbs to the bowl of salad ingredients. Toss gently and adjust seasoning as necessary. Serve immediately.Best served fresh, but also tasty the next day.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 20mg7%
- Sodium 350mg15%
- Potassium 400mg12%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 12g24%
- Vitamin A 700 IU
- Vitamin C 25 mg
- Calcium 250 mg
- Iron 1.5 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 5 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 50 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 150 mg
- Iodine 0 mcg
- Magnesium 30 mg
- Zinc 1 mg
- Selenium 5 mcg
- Copper 0.2 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
