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–+ servings
Bruschetta Pasta Salad

Fresh Bruschetta Pasta Salad to Brighten Your BBQ Days

This Bruschetta Pasta Salad is a light, vibrant, and refreshing dish perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Small Pasta Shape (dry) Use any small type like bowties or penne.
For the Salad
  • 24 ounces Cherry Tomatoes Halved, use vine-ripened tomatoes.
  • 4 cloves Garlic Minced.
  • 1/2 small Shallot Chopped.
  • 6 ounces Mini Bocconcini Halved, can substitute with grated parmesan or omit for dairy-free.
  • 1 ounce Fresh Basil Leaves Chopped.
For the Dressing
  • 2 Tbsp Olive Oil Essential for dressing.
  • 2 Tbsp Red Wine Vinegar Balances the flavors.
  • Salt To taste.
  • Pepper To taste.
For the Crunch
  • 2 slices Sourdough Bread Optional, for crunchy breadcrumbs.
  • 1.5 tsp Olive Oil For toasting breadcrumbs.
  • 1 tsp Garlic Powder Optional, for added flavor.

Equipment

  • Large pot
  • mixing bowl
  • Baking sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. In a large mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, and mini bocconcini. Add olive oil and red wine vinegar, then season with salt and pepper. Toss gently.
  3. Preheat the oven to 375°F (190°C). Tear sourdough bread into pieces and spread on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder. Bake for about 10 minutes until golden and crisp.
  4. Add cooled pasta to the salad mixture. Toss gently to combine. Adjust seasoning as needed.
  5. To serve, transfer to a serving bowl and sprinkle with toasted breadcrumbs just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 42gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 220mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 2 days. Keep breadcrumbs separate until serving to maintain crunchiness.

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