Description
This Bruschetta Pasta Salad is a vibrant and easy-to-make dish that combines the fresh flavors of traditional bruschetta with hearty pasta. Perfect for summer gatherings, light lunches, or potluck sides, this bruschetta pasta salad recipe delivers bold, zesty flavor with minimal effort.
Ingredients
- 8 oz short pasta (fusilli, penne, or farfalle)
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 cup sourdough breadcrumbs, toasted
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and cool.
- In a large bowl, combine cherry tomatoes, chopped basil, and garlic.
- Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss gently.
- Add the cooled pasta and mix until well combined.
- Sprinkle with toasted sourdough breadcrumbs just before serving.
Notes
- For added protein, include grilled chicken or chickpeas.
- For a creamy twist, add mozzarella or crumbled feta.
- Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- Fresh basil is best, but dried can be used in a pinch (use 1/3 the amount).
- Make ahead friendly—just add breadcrumbs last minute for crunch.
