Description
This vibrant pasta salad combines juicy cherry tomatoes, fresh basil, and mozzarella balls with a tangy dressing and optional homemade garlic breadcrumbs for extra crunch.
Ingredients
- 2 cups small pasta (bowtie, penne, or gluten-free)
- 24 oz cherry tomatoes, halved
- 6 oz mini bocconcini (mozzarella balls), halved
- 4 cloves garlic, minced
- 1/2 small shallot, finely chopped
- 1 oz fresh basil, chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Optional (for homemade breadcrumbs):
- 2 slices sourdough bread, toasted
- 1.5 tsp olive oil
- 1 tsp garlic powder
Instructions
- Cook the pasta: Boil according to package instructions until al dente. Drain and cool.
- Chop the fresh ingredients: Halve cherry tomatoes, mince garlic, chop shallot and basil.
- Make the dressing: Mix olive oil, red wine vinegar, salt, and pepper.
- Toast breadcrumbs (optional): Toast sourdough slices, crumble in a food processor, then pan-fry with olive oil and garlic powder until crisp.
- Combine: In a large bowl, toss pasta with tomatoes, mozzarella, basil, garlic, shallot, and dressing.
- Add breadcrumbs: Mix in toasted crumbs just before serving to maintain crunch.
- Serve: Chill for a bit or serve immediately. Garnish with extra basil or drizzle of olive oil if desired.
Notes
For added protein, include grilled chicken or chickpeas. Skip breadcrumbs for a gluten-free version. Great make-ahead option for summer parties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-Inspired