Feastical

Let’s Make a Salad That Tastes Like Summer on a Plate

Hey friends, Beau here from Feastical! Tell me if this sounds familiar: It’s a gorgeous, sunny day, you’ve got friends coming over, and you want to make something that screams “summer” without you screaming in the kitchen. You crave those bright, fresh flavors of a perfect bruschetta—the juicy tomatoes, the fragrant basil, the garlicky olive oil—but you need something more substantial, something you can scoop into a bowl and share.

Enter my Bruschetta Pasta Salad. This isn’t your average, mayo-heavy pasta salad. Nope. This is the love child of a classic Italian antipasti plate and your favorite potluck side dish. We’re taking everything magical about bruschetta and tossing it with tender bowtie pasta, creamy mozzarella pearls, and a secret weapon: crispy, golden sourdough breadcrumbs that mimic the crunch of toasted baguette. It’s vibrant, satisfying, and so incredibly flavorful. It’s the dish that disappears first from the picnic blanket, the one that gets recipe requests before you’ve even packed up the leftovers. So, tie on your favorite apron, and let’s turn those beautiful summer ingredients into a meal that’s basically a celebration in a bowl.

The Little Plate That Started It All

This recipe is a total memory-maker for me. It all goes back to my first trip to a proper Italian-American deli as a kid. I was wide-eyed, surrounded by hanging meats and wheels of cheese, but what stopped me in my tracks was the counter of “salads.” Not leafy greens, but glorious, jewel-toned bowls of orzo, tortellini, and farfalle. The one I begged for was a simple tomato and basil pasta. I ate it out of the container with a plastic fork, sitting on a curb in the sunshine. The flavors were a revelation—so pure and bright compared to the heavier food I was used to.

Years later, trying to recreate that feeling for a big backyard BBQ, I missed the essential textural contrast of bruschetta. The creamy pasta and juicy tomatoes needed a crunch. Staring at a leftover piece of sourdough, it hit me: toasted breadcrumbs! That moment of kitchen inspiration—using what I had to solve a flavor-texture puzzle—is what Feastical is all about. It transformed a good pasta salad into a “can’t-stop-eating-it” experience. Every time I make it now, I’m back on that sunny curb, discovering how good simple food can be.

Gathering Your Flavor Crew

Here’s the beautiful part: this dish is all about quality, not quantity. Using the best, freshest ingredients you can find will make it sing. Let’s break it down.

• 12 oz bowtie (farfalle) pasta: Those little bows are perfect for catching bits of tomato and pools of dressing. Chef’s Insight: You can use any short pasta you love—orecchiette, fusilli, or even mini shells all work great.
• 2 cups cherry tomatoes (mixed colors), halved: The star of the show! Mixed colors aren’t just pretty; they offer slightly different sweetness levels. Pro Tip: In the off-season, slow-roast halved tomatoes with a drizzle of oil at 300°F for 45 minutes to concentrate their flavor.
• 1 cup mozzarella pearls: Little bursts of creamy, mild freshness. Easy Sub: A block of fresh mozzarella, torn into bite-sized pieces, is even more decadent.
• ¼ cup red onion, thinly sliced: They add a necessary sharp bite. Kitchen Hack: Soak the sliced onion in ice water for 10 minutes before using. It tames the harshness and makes them delightfully crisp.
• ¼ cup fresh basil, chopped: Non-negotiable! The herbal soul of the dish. Always add it fresh at the end. Dried basil just won’t do the trick here.
• 2 cloves garlic, minced: For that essential zing. Fun Twist: For a mellower, almost sweet garlic flavor, grate it on a microplane instead of mincing.
• 3 tbsp extra virgin olive oil: Use the good stuff here. It’s a main flavor component, not just a lubricant.
• 1 tbsp balsamic vinegar: A touch of sweetness and acidity to balance the oil. A aged, syrupy balsamic glaze makes a gorgeous drizzle on top when serving.
• ½ tsp salt & ½ tsp cracked black pepper: Season as you go! Taste, taste, taste.
• ½ cup toasted sourdough breadcrumbs: The “bruschetta” crunch! Chef’s Secret: Pulse stale sourdough in a food processor, then toast in a skillet with a tiny bit of olive oil until golden. It beats store-bought every time.

Let’s Get Cooking: Building Layers of Flavor

This recipe is less about fancy techniques and more about timing and treating each component with love. Follow these steps, and you’re guaranteed a winner.

Step 1: Cook & Cool the Pasta. Bring a large pot of well-salted water to a rolling boil (it should taste like the sea!). Add your bowties and cook according to package directions for al dente—you want a little bite. Once done, drain immediately and give it a quick rinse under cold water to stop the cooking. This also washes away excess starch, preventing clumping. Let it cool completely in the colander or spread on a baking sheet. A hot pasta will wilt your beautiful basil and melt the mozzarella, so patience is key!

Step 2: Wake Up the Bruschetta Mix. While the pasta cools, make the heart of the dish. In your large serving bowl, combine the halved cherry tomatoes, minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Give it a gentle, loving stir. Now, let it sit. This 10-15 minute marinade is magic—the salt draws out the tomato juices, the garlic infuses the oil, and everything mingles to create the most incredible, simple dressing. Your kitchen will smell amazing.

Step 3: The Grand Toss. To your bowl of now-perfumed tomatoes, add the completely cooled pasta, the mozzarella pearls, and your rinsed (or soaked) red onion slices. Using a large spoon or flexible spatula, toss everything together gently but thoroughly. You want every nook and cranny of pasta coated in that glossy, flavorful dressing. Take a taste! Does it need another pinch of salt or a crack of pepper? Now’s the time to adjust.

Step 4: The Crunch Factor (Timing is Everything!). Here’s the pro move: DO NOT add the breadcrumbs yet. If you toss them in and refrigerate the whole salad, they’ll lose their crunch and become sad and soggy. Cover the tossed salad and pop it in the fridge for at least 30 minutes to let the flavors get to know each other.

Step 5: Serve with Style. Right before you’re ready to serve, pull the salad from the fridge. Give it one final gentle stir, then generously sprinkle the toasted sourdough breadcrumbs over the top. This preserves their perfect, crispy texture, giving everyone that delightful bruschetta crunch in every bite. Garnish with a few whole basil leaves and an extra grind of black pepper for a chef-y finish.

How to Serve This Summer Showstopper

Presentation is part of the joy! I love serving this salad in a big, wide, shallow bowl so all the colorful ingredients are visible. For a family-style dinner, plop it right in the center of the table with a large serving spoon. For a more elegant potluck presentation, consider individual servings in mason jars (layer the salad, then add breadcrumbs to the very top just before handing them out).

This salad is a fantastic team player. It’s the perfect side to grilled lemon-herb chicken, garlic butter shrimp skewers, or a juicy burgers straight off the BBQ. For a vegetarian feast, pair it with grilled halloumi cheese and some marinated white beans. Don’t forget a crusty baguette on the side for mopping up any extra tomatoey dressing left in the bowl—trust me, there will be some!

Make It Your Own: Delicious Twists & Swaps

The beauty of this formula is its flexibility. Play with it based on what’s in your fridge or your dietary needs!

• Mediterranean Twist: Add ½ cup of chopped kalamata olives, ¼ cup of crumbled feta cheese (instead of mozzarella), and a handful of chopped pepperoncini. Swap the basil for fresh oregano.
• Protein Power-Up: Turn it into a main course by folding in a can of drained, seasoned chickpeas, 2 cups of shredded rotisserie chicken, or a few handfuls of baby arugula (added with the pasta).
• Caprese-Style: Swap the balsamic vinegar for a splash of red wine vinegar or lemon juice. Add ¼ cup of finely chopped sun-dried tomatoes (packed in oil) for an intense flavor punch.
• Dairy-Free/Vegan: Omit the mozzarella or replace it with a vegan mozzarella alternative or creamy, marinated tofu cubes. Ensure your breadcrumbs are vegan.
• Gluten-Free: Super easy! Use your favorite gluten-free pasta (corn and rice blends work well) and ensure your breadcrumbs are made from certified GF bread.

A Few Chef-y Secrets from My Kitchen to Yours

This recipe has evolved like a good friendship. I started out making it exactly as I remembered from the deli, but over dozens of barbecues and picnics, I’ve learned a few things. The breadcrumb idea was born from a minor kitchen disaster where I burned the crostini I was going to serve on the side—crumbling them over the top was a happy accident! I also used to add the onion raw, but after one too many “spicy” bites, the ice-water soak became a permanent step. It’s these little tweaks, born from experience and taste, that make a recipe truly yours. Don’t be afraid to experiment. Want to add a pinch of red pepper flakes for heat? Do it. Love the tang of fresh lemon zest? Zest it right in! The kitchen is your playground.

Your Questions, Answered

Q: Can I make this salad ahead of time?
A: Absolutely, and it often tastes better! Assemble the salad (through Step 3) up to 24 hours in advance. Store it covered in the fridge. Keep the toasted breadcrumbs in a separate bag or container at room temperature. Add the breadcrumbs and give it a final stir just before serving.

Q: My pasta salad seems dry after chilling. What happened?
A: Pasta absorbs liquid as it sits. No worries! Simply drizzle a little extra virgin olive oil and a tiny splash of balsamic vinegar over the salad and toss again. The flavors will reawaken.

Q: What’s the best way to store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. The breadcrumbs will soften, but the flavors will still be delicious. For best texture, you can re-toast a few fresh breadcrumbs to sprinkle on individual servings.

Q: Can I use a different vinegar?
A: Of course! Red wine vinegar or a fresh squeeze of lemon juice are excellent substitutes for balsamic. They’ll give a brighter, more acidic profile that’s equally delicious.

Bruschetta Pasta Salad : Fresh Tomato Basil Pasta with Crunchy Breadcrumbs

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• Author: BeauCollier

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Description

This bruschetta pasta salad tastes like summer in every bite. It’s light, colorful, and full of juicy tomatoes, fresh basil, olive oil, and creamy mozzarella. Unlike heavy creamy salads, this one is bright and refreshing — perfect for picnics, barbecues, or quick lunches.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) bowtie (farfalle) pasta

• 2 cups cherry tomatoes, halved

• 1 cup mozzarella pearls (or diced fresh mozzarella)

• ¼ cup thinly sliced red onion

• ¼ cup fresh basil, chopped

• 2 cloves garlic, minced

• 3 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• ½ tsp salt (or to taste)

• ½ tsp black pepper

• ½ cup toasted sourdough breadcrumbs

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Instructions

1. Cook the pasta
   Boil pasta in well-salted water until al dente. Drain and rinse briefly under cool water. Let cool completely.

2. Make the tomato mixture
   In a large bowl, combine tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Stir and let sit 10–15 minutes so flavors blend.

3. Combine
   Add cooled pasta, mozzarella, and red onion to the bowl. Toss gently until evenly coated.

4. Chill
   Cover and refrigerate at least 30 minutes to develop flavor.

5. Add crunch & serve
   Sprinkle toasted breadcrumbs over the top just before serving and toss lightly.

Notes

• Cool pasta fully before mixing so cheese stays firm and basil stays fresh.

• Add breadcrumbs last so they stay crispy.

• Too dry after chilling? Add a drizzle of olive oil and a splash of vinegar.

• Milder onion flavor: soak slices in cold water for 10 minutes, then drain.

• Best texture: eat within 24 hours for peak freshness.

Nutritional Information*

This salad is a celebration of fresh, whole ingredients. Here’s a general breakdown per serving (about 1.5 cups), keeping in mind that exact values can vary based on specific brands and ingredient quantities used.

• Calories: ~320
• Total Fat: 14g (The healthy fats come primarily from heart-healthy olive oil.)
• Saturated Fat: 4g
• Carbohydrates: 38g (A good balance of complex carbs from the pasta and simple sugars from the fresh tomatoes.)
• Fiber: 3g
• Sugars: 4g
• Protein: 10g (Thanks to the pasta and mozzarella!)
• Sodium: ~380mg

*This information is an estimate provided by an online nutrition calculator. For precise dietary needs, please calculate with your exact ingredients.

Go Forth and Feast!

And there you have it, friends—my ultimate Bruschetta Pasta Salad. It’s more than just a recipe; it’s a vibe. It’s the taste of sunshine, shared laughs, and easy, delicious living. I hope it becomes a staple in your summer rotation, the dish you’re known for bringing, the one that has everyone asking, “Can I get the recipe?”

Remember, cooking is about joy, not perfection. If your tomatoes aren’t perfectly uniform or you accidentally add the breadcrumbs early, it’s still going to be delicious. The real magic is in the sharing. So make this salad, call some friends, fire up the grill, and create your own sunny-day memories. Thanks for letting me share one of my favorites with you. Now, go grab a fork and dig in!

With love and a full plate,
Beau