Description

This Cherry Tomato Bruschetta Pasta Salad is a vibrant and fresh dish perfect for summer feasts. Combining al dente pasta with juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a tangy dressing, it offers the classic flavors of bruschetta in a refreshing pasta salad form. Topped with crunchy toasted sourdough croutons and a sprinkle of Parmigiano Reggiano, this recipe is a delightful and easy-to-make dish ideal for potlucks, picnics, or light meals.

Ingredients

Scale

Pasta and Dressing

8 ounces Mafalde corta or lasagnette pasta (any preferred pasta shape can be substituted)
3 tablespoons Extra virgin olive oil (regular olive oil works fine too)
2 cloves Garlic cloves (minced garlic; garlic powder 1 tsp as alternative)
2 tablespoons White wine vinegar (lemon juice can be used as an alternative)
1 teaspoon Oregano (dried oregano is a good substitute)
Salt and pepper to taste (adjust according to taste)

Salad Components

1 pint Cherry tomatoes (can be swapped with grape tomatoes)
8 ounces Mozzarella pearls (feta or goat cheese can be substituted)
1/4 cup Basil chiffonade (can be replaced with parsley)
1 cup Toasted sourdough croutons (store-bought croutons are also fine)
1/4 cup Parmigiano Reggiano, grated (regular Parmesan can be used)
Balsamic glaze to taste (balsamic vinegar is a lighter option)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the mafalde corta or lasagnette pasta and cook according to the package instructions, typically about 8-10 minutes, until al dente. Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it down for the salad.
Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, minced garlic, white wine vinegar, oregano, salt, and pepper until well combined. This will create a flavorful vinaigrette for the pasta salad.
Toss the Pasta with Dressing: Place the cooled pasta in a large mixing bowl. Pour the dressing over the pasta and toss gently to coat all pieces evenly, allowing the pasta to absorb the flavors.
Add Tomatoes and Cheese: Halve the cherry tomatoes and add them to the pasta along with mozzarella pearls. Toss lightly to combine without breaking the cheese spheres.
Incorporate Fresh Herbs: Add the basil chiffonade to the bowl and gently fold it into the mixture to distribute the fresh herb flavor throughout the salad.
Add Crunch and Cheese: Just before serving, sprinkle toasted sourdough croutons and grated Parmigiano Reggiano over the salad. Toss lightly if desired to integrate the croutons without causing them to become soggy.
Serve and Garnish: Drizzle balsamic glaze over each serving for a sweet and tangy finish. Serve immediately to enjoy the contrast of fresh ingredients and crunchy elements.

Notes

Any pasta shape can be used if you prefer something other than mafalde corta or lasagnette.
Garlic powder can be used as a quick substitute for fresh minced garlic.
If you don’t have white wine vinegar, lemon juice works perfectly as a substitute.
Feel free to swap mozzarella pearls for crumbled feta or goat cheese for a different flavor profile.
Basil can be replaced with parsley if you prefer a milder herb.
Store-bought croutons are a convenient alternative to homemade toasted sourdough croutons.
For a lighter touch, drizzle balsamic vinegar instead of balsamic glaze.
This salad is best served fresh to maintain the crunch of the croutons.