Ingredients
Salad Ingredients
- 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 Tbsp red wine vinegar
- Salt and pepper, to taste
Breadcrumbs (Optional but Recommended)
- 2 large slices sourdough bread (or bread of choice)
- 1.5 tsp olive oil
- 1 tsp garlic powder (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the dry pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the pasta thoroughly and set aside.
- Prepare the salad ingredients: While the pasta cooks, halve the cherry tomatoes and mini bocconcini. Mince the garlic and chop the shallot and fresh basil leaves. In a large salad bowl, combine the tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, chopped basil, and season with salt and pepper. Toss gently and let the flavors meld as you prepare the breadcrumbs.
- Make the homemade breadcrumbs: Toast the sourdough bread slices in a toaster until golden and crisp. Tear the toasted bread into smaller pieces and pulse them in a food processor until coarse crumbs form; you can leave some crumbs larger for added texture.
- Toast the breadcrumbs: Heat 1.5 teaspoons of olive oil in a large skillet over medium-high heat. Add the breadcrumbs and garlic powder if using. Stir frequently and cook for about 5 minutes or until the crumbs become golden brown and crunchy. Remove from heat and allow to cool slightly.
- Combine all components: Add the drained pasta and toasted breadcrumbs to the salad bowl with the bruschetta ingredients. Toss everything together gently to combine well. Adjust seasoning with additional salt and pepper as needed.
- Serve and enjoy: Serve the salad chilled or at room temperature. It can be enjoyed immediately or refrigerated for up to a day to allow flavors to deepen.
Notes
- For a gluten-free option, substitute gluten-free bread for the breadcrumbs or omit them entirely.
- If mini bocconcini is unavailable, you can use small mozzarella pearls or cubed fresh mozzarella.
- Adding a splash of balsamic glaze before serving can enhance the flavor further.
- This salad keeps well for up to 24 hours refrigerated but is best served fresh to enjoy the crunchy breadcrumbs.
- To keep the breadcrumbs crunchy, add them just before serving rather than mixing too far in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
