Description
A vibrant and refreshing salad that combines the comfort of pasta with traditional bruschetta flavors, perfect for summer days.
Ingredients
Scale
- 8 oz short pasta (penne, fusilli, or bow ties)
- 2 cups cherry tomatoes, halved
- 2 cloves minced garlic
- 1 cup fresh basil, chopped
- 1 cup sourdough breadcrumbs
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente.
- Prepare the vegetables: While the pasta is cooking, wash and chop the cherry tomatoes. Add them to a large mixing bowl along with the minced garlic.
- Add the fresh basil: Toss in the chopped basil with the tomatoes and garlic.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, and a pinch of salt and pepper.
- Combine everything: Once the pasta is cooked and drained, let it cool, then add it to the mixing bowl and pour the dressing over it. Toss gently to combine.
- Add crunch: Sprinkle sourdough breadcrumbs on top and toss gently again.
- Chill: Cover the salad and refrigerate for about 30 minutes before serving.
Notes
Serve chilled, garnished with additional basil and a drizzle of olive oil. Optionally, add cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: pasta salad, bruschetta, summer recipes, vegetarian recipes, cold salad