I love making this bruschetta pasta salad when I want something fresh, vibrant, and satisfying without spending too much time in the kitchen. I combine tender pasta with juicy cherry tomatoes, fragrant basil, garlic, and creamy mini mozzarella, then finish it with crunchy homemade breadcrumbs. I find it perfect for warm days, gatherings, or even a simple lunch that still feels special.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to prepare and full of bold, fresh flavors. I like that it works equally well as a main dish or a side, and I appreciate how customizable it is depending on what I have on hand. I also love that it tastes great served cold, making it ideal for meal prep or entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups small pasta, dry
24 ounces cherry tomatoes, halved
4 garlic cloves, minced
1/2 small shallot, finely chopped
6 ounces mini bocconcini mozzarella, halved
1 ounce fresh basil leaves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt, to taste
black pepper, to taste
I begin by bringing a large pot of water to a boil and cooking the pasta according to the package directions. Once cooked, I drain it well and let it cool slightly.
While the pasta is cooking, I prepare the salad base. I add the cherry tomatoes, garlic, shallot, mozzarella, olive oil, red wine vinegar, basil, salt, and pepper to a large bowl. I gently toss everything together and let it sit so the flavors can blend.
To prepare the breadcrumbs, I toast the bread until golden, then tear or chop it into small pieces. I pulse the bread into crumbs or chop it finely with a knife. I heat the olive oil in a skillet over medium heat, add the breadcrumbs and garlic powder, and cook for about five minutes, stirring often, until crispy.
I finish by adding the pasta and breadcrumbs to the bowl with the tomato mixture. I toss everything together, adjust the seasoning, and serve.
Servings And Timing
I usually get about 4 servings from this recipe. I plan for around 15 minutes of preparation time and 20 minutes of cooking time, so everything is ready in about 35 minutes.
Variations
I like changing the pasta shape depending on what I have available, using bowties, penne, or rigatoni. Sometimes I swap the mozzarella for grated parmesan for a sharper flavor. When I want a dairy-free option, I simply leave out the cheese. I also enjoy adding extras like olives, roasted vegetables, or a drizzle of balsamic glaze.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. If I want to keep the breadcrumbs crunchy, I store them separately and add them just before serving. I usually eat this salad cold, but I sometimes let it sit at room temperature for a few minutes before serving.
FAQs
Can I Make This Pasta Salad Ahead Of Time?
I often make it a few hours in advance and refrigerate it. I prefer adding the breadcrumbs right before serving for the best texture.
What Pasta Shapes Work Best?
I find that small pasta shapes work best because they mix evenly with the other ingredients and hold the dressing well.
Can I Make This Recipe Gluten-Free?
I make it gluten-free by using gluten-free pasta and gluten-free bread for the breadcrumbs, or by skipping the breadcrumbs.
Is This Pasta Salad Served Cold?
I usually serve it cold or at room temperature, which makes it great for picnics and gatherings.
Can I Add More Ingredients?
I sometimes add olives, roasted vegetables, or extra herbs when I want to change things up while keeping the same base flavors.
Conclusion
I keep coming back to this bruschetta pasta salad because it is simple, fresh, and incredibly versatile. I love how it brings classic bruschetta flavors into an easy pasta dish that works for so many occasions. It is one of those recipes I know I will make again and again.
This Bruschetta Pasta Salad blends tender pasta with juicy cherry tomatoes, garlic, basil, mini mozzarella, and crispy homemade breadcrumbs for a fresh, flavorful dish perfect for warm days or casual gatherings.
Ingredients
2 cups small pasta, dry
24 ounces cherry tomatoes, halved
4 garlic cloves, minced
1/2 small shallot, finely chopped
6 ounces mini bocconcini mozzarella, halved
1 ounce fresh basil leaves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt, to taste
Black pepper, to taste
Optional breadcrumbs:
2 large slices sourdough bread
1 1/2 teaspoons olive oil
1 teaspoon garlic powder
Instructions
Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and let cool slightly.
In a large bowl, combine cherry tomatoes, garlic, shallot, mozzarella, basil, olive oil, red wine vinegar, salt, and pepper. Toss gently and let sit to blend flavors.
To make breadcrumbs, toast sourdough slices until golden. Tear or chop into small pieces and pulse into crumbs or finely chop.
Heat 1 1/2 teaspoons olive oil in a skillet over medium heat. Add breadcrumbs and garlic powder; cook for about 5 minutes, stirring often, until golden and crisp.
Add the cooked pasta to the tomato mixture and toss gently. Just before serving, add the breadcrumbs and mix again.
Adjust seasoning to taste and serve cold or at room temperature.
Notes
Use bowties, penne, or rigatoni for different textures.
Substitute mozzarella with grated parmesan or leave out for a dairy-free version.
Add extras like olives, roasted veggies, or a drizzle of balsamic glaze.
Store breadcrumbs separately to keep them crispy until serving.
Serve at room temperature for best flavor and texture.
