Description
A vibrant and refreshing salad combining the richness of pasta with fresh tomatoes, basil, and creamy mozzarella balls — perfect for any occasion.
Ingredients
- 2 cups small pasta shape, dry
- 24 ounces cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/2 small shallot, chopped
- 6 ounces mini bocconcini, halved
- 1 ounce fresh basil leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
- 2 large slices sourdough bread
- 1.5 teaspoons olive oil for toasting breadcrumbs
- 1 teaspoon garlic powder (optional)
Instructions
- Cook Pasta: Bring a large pot of water to a rolling boil. Add the pasta and cook according to package instructions. Drain the pasta thoroughly once al dente.
- Prep Salad: While the pasta is cooking, gather your salad ingredients. In a large bowl, combine the cherry tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, basil, salt, and pepper. Toss gently and allow the ingredients to meld together in flavor.
- Make Breadcrumbs: Toast your choice of bread in a toaster. Tear the bread into smaller pieces and place them in a food processor. Pulse until you achieve a mixture of fine crumbs and larger chunks for texture. Heat 1.5 teaspoons of olive oil in a skillet over medium-high heat. Add the breadcrumbs along with the optional garlic powder, and cook for about 5 minutes until crispy, stirring frequently.
- Combine: Add the drained pasta and toasted breadcrumbs to the salad bowl, mixing everything until well combined. Taste and season with extra salt and pepper as needed. Serve and enjoy!
Notes
For added flavor, consider adding a splash of balsamic glaze just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian