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.
Ingredients
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12 oz (340 g) bowtie (farfalle) pasta
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2 cups cherry tomatoes, halved
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1 cup mozzarella pearls (or diced fresh mozzarella)
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¼ cup thinly sliced red onion
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¼ cup fresh basil, chopped
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2 cloves garlic, minced
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3 tbsp extra virgin olive oil
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1 tbsp balsamic vinegar
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½ tsp salt (or to taste)
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½ tsp black pepper
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½ cup toasted sourdough breadcrumbs
Instructions
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Cook the pasta
Boil pasta in well-salted water until al dente. Drain and rinse briefly under cool water. Let cool completely. -
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. -
Combine
Add cooled pasta, mozzarella, and red onion to the bowl. Toss gently until evenly coated. -
Chill
Cover and refrigerate at least 30 minutes to develop flavor. -
Add crunch & serve
Sprinkle toasted breadcrumbs over the top just before serving and toss lightly.
Notes
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Cool pasta fully before mixing so cheese stays firm and basil stays fresh.
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Add breadcrumbs last so they stay crispy.
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Too dry after chilling? Add a drizzle of olive oil and a splash of vinegar.
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Milder onion flavor: soak slices in cold water for 10 minutes, then drain.
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Best texture: eat within 24 hours for peak freshness.