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overhead view of Bruschetta Pasta Salad in a salad bowl
Olga

Bruschetta Pasta Salad

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This bruschetta pasta salad is made with tomatoes, basil, garlic, marinated mozzarella, and a balsamic dressing, all mixed with fusilli for a simple and delicious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups fusilli pasta
  • 2 cups diced Campari tomatoes
  • ¼ cup fresh basil chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar glaze
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup sourdough croutons
  • 2 tbsp melted butter for croutons
  • 1 clove garlic minced (for croutons)
  • 1 cup small marinated mozzarella balls

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Mixing Bowl
  • 1 Measuring cups & spoons
  • 1 Large spoon for mixing

Method
 

  1. Prep: Bring a large pot of heavily salted water to a boil. Add 2 cups fusilli pasta and cook until al dente. Drain, add a few ice cubes, and set aside in the colander to cool.
  2. Make the Croutons: Toss sourdough cubes with melted butter and minced garlic. Bake at 375°F (190°C) for 10-12 minutes or until golden and crispy.
  3. In a large bowl, mix diced Campari tomatoes, balsamic vinegar, olive oil, salt, and black pepper. Let sit for 10 minutes to develop flavor.
  4. Add half of the cooled pasta to the bowl and toss gently until coated. Stir in the chopped basil and mozzarella balls, then add the rest of the pasta and toss again.
  5. Top with croutons just before serving. Store in the fridge for up to 3 days.

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