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Cherry Tomato Bruschetta Pasta Salad | Elevated Pasta Salad for Any Occasion

Cherry Tomato Bruschetta Pasta Salad served in a bright bowl for Fancy Pasta Salad Recipes that feel fresh and colorful.
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This Cherry Tomato Bruschetta Pasta Salad combines tender pasta, marinated cherry tomatoes, creamy mozzarella, fresh basil, crunchy sourdough croutons, and plenty of Parmesan for a fresh, savory dish that fits picnics, parties, and easy summer meals.

Ingredients

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Bruschetta Pasta Salad

  • 1/2 lb. mafalde corta or lasagnette pasta
  • 1/4 cup extra virgin olive oil
  • 6 garlic cloves, minced
  • 2 pints cherry tomatoes, halved or quartered
  • 1/4 cup white wine vinegar
  • 1/2 tbsp. oregano
  • Salt and pepper, to taste
  • 1 cup mozzarella pearls
  • 1/3 cup basil chiffonade
  • 1 cup toasted sourdough croutons
  • 1 cup Parmigiano Reggiano, grated
  • Balsamic glaze, for serving

Sourdough Croutons

 

  • 3 to 4 slices sourdough bread
  • 1 tbsp. extra virgin olive oil
  • Salt, to taste

Instructions

  1. Cook the pasta.
    Fill a large pot with water and bring it to a boil. Add a generous amount of salt, then cook the pasta until it is al dente. You want it tender but still firm enough to hold up in the salad.
  2. Cool the pasta.
    Drain the pasta well and let it cool completely before you assemble the salad. Cooling helps the cheese stay fresh and keeps the herbs from wilting.
  3. Make the croutons.
    Tear the sourdough into small bite-size pieces. Warm a skillet over medium-low heat, then add the olive oil and a little salt. Toast the bread pieces, stirring often, until they turn crisp and golden brown. Remove them from the pan and let them cool.
  4. Infuse the oil with garlic.
    Pour the olive oil into a large pan and set it over low heat. Add the minced garlic and cook for 1 to 2 minutes, just until it smells fragrant. Stir often and keep the heat low so the garlic softens without browning.
  5. Marinate the tomatoes.
    Take the pan off the heat. Add the cherry tomatoes, white wine vinegar, oregano, salt, and pepper. Stir gently so the tomatoes get coated in the warm garlic oil and vinegar mixture. Let them sit for at least 30 minutes, or longer if you have time, so the flavors can develop.
  6. Assemble the salad.
    Place the cooled pasta in a large mixing bowl. Add the marinated tomatoes along with all of their juices. Stir in the mozzarella pearls, basil, half of the croutons, and the grated Parmigiano Reggiano. Toss everything gently until the pasta is evenly coated and the ingredients are well distributed.
  7. Finish and serve.
    Spoon the salad onto a serving platter or into a large bowl. Drizzle with balsamic glaze, then top with the remaining croutons and a little more Parmigiano Reggiano. Serve right away for the best texture and flavor.

Find it online: https://irmacooks.com/cherry-tomato-bruschetta-pasta-salad/