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–+ servings

Simple Bruschetta Pasta Salad With Mini Mozzarella Balls

A refreshing, satisfying vegetarian pasta salad inspired by classic bruschetta flavors.
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Course: Salad, Side Dish
Cuisine: Italian
Keyword: Simple Bruschetta Pasta Salad With Mini Mozzarella Balls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
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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
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