Sharing is caring!

This pasta salad captures everything you love about classic bruschetta—ripe tomatoes, fresh basil, and plenty of garlic—tossed together with tender pasta and creamy mini mozzarella balls.

It’s the kind of dish that feels instantly summery. As the tomatoes marinate in olive oil and fresh lemon juice, the flavors deepen and brighten, making the whole salad taste fresh and vibrant.

It comes together quickly, requires almost no cooking, and works for potlucks, lunches, or easy weeknight dinners. Light, flavorful, and endlessly crowd-pleasing—this is one you’ll want to make again and again.

For the Bruschetta Pasta Salad

• Small Pasta (2 cups, dry) – Any small shape works well, like bowties, cavatappi, penne, or rigatoni. Cook according to package directions.
  
• Cherry Tomatoes (approx. 24 oz, halved) – Juicy and sweet! These bring the classic bruschetta flavor.
  
• Garlic (4 cloves, minced) – Essential for that bold, fresh aroma and taste.
  
• Shallot (1/2 small, chopped) – Adds a mild, slightly sweet onion flavor.
  
• Mini Bocconcini (approx. 6 oz, halved) – Soft mozzarella balls that add creaminess and richness.
  
• Fresh Basil (approx. 1 oz, chopped) – Bright, fragrant, and key to the bruschetta vibe.
  
• Olive Oil (2 Tbsp) – Helps the tomatoes marinate and brings everything together.
  
• Lemon Juice (2/3 Tbsp) – Adds tanginess and balances the richness of the cheese.
  
• Salt + Pepper (to taste) – Enhances all the flavors.

For the Breadcrumb Topping (Optional but Highly Recommended)

• Sourdough Bread (2 large slices) – Toasted and pulsed into rustic crumbs for crunch.
  
• Olive Oil (1.5 tsp) – Helps the crumbs crisp up in the skillet.
  
• Garlic Powder (1 tsp, optional) – Adds extra seasoning and savory flavor.
  

Simple Bruschetta Pasta Salad With Mini Mozzarella Balls

A refreshing, satisfying vegetarian pasta salad inspired by classic bruschetta flavors.

Print Pin

Course: Salad, Side Dish

Cuisine: Italian

Keyword: Simple Bruschetta Pasta Salad With Mini Mozzarella Balls

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

-

Ingredients

Pasta Salad

• 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
  
• 2–3 Tbsp lemon juice
• Salt + pepper, to taste
   

Optional Breadcrumb Topping

• 2 large slices sourdough bread (or other bread of choice)
  
• 1.5 tsp olive oil
  
• 1 tsp garlic powder (optional)
   

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta following the directions on the package. Drain when done.
    
2. Assemble the Salad Base:
   While the pasta cooks, place the tomatoes, garlic, shallot, mini bocconcini, olive oil, rlemon juice, basil, and a generous pinch of salt and pepper into a large serving bowl. Toss gently and allow the mixture to rest.
    
3. Prepare the Breadcrumbs:
   Toast the bread until crisp. Tear it into pieces and transfer to a food processor. Pulse until you have small crumbs (a mix of sizes adds great texture).
   Heat 1.5 tsp olive oil in a skillet over medium-high heat. Add the breadcrumbs along with the garlic powder, and cook for about 5 minutes, stirring often, until golden and crunchy.
    
4. Bring Everything Together:
   Add the warm pasta and the toasted breadcrumbs to the salad bowl. Mix until everything is evenly coated. Adjust seasoning with more salt and pepper if needed. Serve and enjoy!
    

Notes

Leftovers & Make-Ahead

• The salad keeps well for up to 2 days in the fridge in an airtight container.
  
• If preparing ahead, store the breadcrumbs separately to keep them crunchy. Add them right before serving unless you enjoy a softer texture.
   

Tips & Optional Tweaks

• Any small pasta variety works—bowties, penne, cavatappi, rigatoni, or whatever you prefer. Use gluten-free pasta if needed.
  
• If cherry tomatoes aren’t available, other small tomato varieties (like grape tomatoes) make excellent substitutes.
  
• Bocconcini can be replaced with freshly grated parmigiano-reggiano. For a dairy-free option, omit the cheese or use a dairy-free alternative.
  
• Sourdough is delicious, but any bread you have on hand—fresh or frozen—will work for the breadcrumbs. Gluten-free bread is perfectly fine too, or skip the breadcrumbs entirely.
  
• No food processor? Chop the toasted bread with a knife. Imperfect crumbs add great character.
   

Nutrition
Calories: 475 kcal | Carbohydrates: 58 g | Protein: 18 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 25 mg | Sodium: 340 mg | Potassium: 650 mg | Fiber: 5 g | Sugar: 10 g | Vitamin A: 1,500 IU | Vitamin C: 15 mg | Calcium: 200 mg | Iron: 2.5 mg

Save

1. Can I make this ahead of time?
   Absolutely! This pasta salad actually gets better after a little chill time because the tomatoes and basil have a chance to mingle and get all juicy and flavour-packed. The only thing I recommend is keeping the breadcrumbs separate so they stay nice and crunchy. Toss them on just before serving and boom — perfection.

2. What if I don’t have mini bocconcini?
   No drama. Any fresh mozzarella works here — just chop it into bite-sized pieces. You can even shave in some parm if that’s what you’ve got. And if you’re dairy-free, leave the cheese out entirely and the salad will still be fabulous.

3. Can I use another pasta shape?
   YES. Use whatever short pasta you’ve got lurking in the pantry. Bowties, penne, cavatappi — they all work because they grab onto that tomato-basil goodness. Just steer clear of long noodles (spaghetti + pasta salad = sadness).

4. Do I really need to make the breadcrumbs?
   Look… you don’t have to. But they’re ridiculously good. They add crunch, flavour, and serious bruschetta vibes. If you’re low on time, store-bought crumbs work too — just give them a quick toast in a pan to revive them.

5. How do I stop the salad from turning watery?
   Let the tomatoes hang out with the garlic, basil, oil, and vinegar while the pasta cooks — they’ll release some juices that become the dressing. Then drain the pasta really well before mixing everything together. That’s it! No soggy pasta salad here.

Sharing is caring!