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Bruschetta Pasta Salad with Mini Mozzarella Balls

A delightful pasta salad featuring al dente pasta, juicy cherry tomatoes, fragrant garlic, and creamy mozzarella balls, tossed in olive oil and red wine vinegar. Perfect for summer gatherings!

Ingredients

Scale
  • 2 cups small pasta shape, dry (e.g., fusilli or farfalle)
  • 24 ounces cherry tomatoes, halved (approximately 680 grams or 5 cups)
  • 4 cloves garlic, minced
  • 1/2 small shallot, chopped
  • 6 ounces mini bocconcini (mozzarella balls), halved (approximately 180 grams)
  • 1 ounce fresh basil leaves, chopped (approximately 28 grams)
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • Salt and pepper, to taste
  • 2 large slices sourdough bread (or other bread of choice)
  • 1.5 tsp olive oil (for drizzling)
  • 1 tsp garlic powder (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the small pasta until al dente, about 7–9 minutes. Reserve half a cup of pasta water before draining.
  2. Prep the Veggies: While the pasta is cooking, halve the cherry tomatoes, chop the shallot, and mince the garlic.
  3. Mix It Up: In a large bowl, combine the halved cherry tomatoes, chopped shallot, and minced garlic. Add olive oil, red wine vinegar, salt, and pepper. Toss gently.
  4. Add the Pasta: Toss the drained, warm pasta into the tomato mixture. Add halved mozzarella and chopped basil. Adjust with reserved pasta water if needed.
  5. Toast the Bread: Preheat your oven to 400°F (200°C). Drizzle olive oil over bread slices and sprinkle with garlic powder if using. Toast for 10-12 minutes until golden brown.
  6. Serve It Up: Scoop pasta salad into bowls, serve with toasted bread on the side, and drizzle with extra olive oil if desired.

Notes

This pasta salad tastes even better after sitting for a bit, as the flavors mingle. Add grilled chicken or shrimp for protein.

Nutrition

Keywords: pasta salad, bruschetta, summer salad, mozzarella, vegetarian