Description
Cherry Tomato Bruschetta Pasta Salad is a vibrant and fresh Italian-American dish featuring al dente farfalle pasta tossed with juicy marinated cherry tomatoes, aromatic garlic, fresh basil, creamy mozzarella pearls, crunchy toasted sourdough croutons, and a finishing drizzle of tangy balsamic glaze. Perfect for summer potlucks, light dinners, or meal prep, this salad balances textures and bright flavors beautifully.
Ingredients
Pasta Salad:
- 1/2 lb mafalde corta or bowtie (farfalle) 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 dried oregano
- Salt, to taste
- Black pepper, to taste
- 1 cup mozzarella pearls
- 1/3 cup fresh basil, chiffonade
- 1 cup toasted sourdough croutons
- 1 cup Parmigiano Reggiano, grated
- Balsamic glaze, for drizzling
Sourdough Croutons:
- 3–4 slices sourdough bread
- 1 tbsp extra virgin olive oil
- Salt, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the mafalde corta or bowtie pasta until al dente, about 8-10 minutes. Drain and let it cool completely to room temperature.
- Make the Croutons: Tear sourdough bread into small pieces. In a skillet over medium-low heat, toast the bread pieces with olive oil and a pinch of salt until golden brown and crispy. Remove from heat and set aside.
- Prepare the Tomato Marinade: In a large pan over low heat, gently sauté minced garlic in olive oil for 1-2 minutes until fragrant but not browned. Remove from heat. Add halved or quartered cherry tomatoes, white wine vinegar, dried oregano, salt, and black pepper. Stir and let the mixture marinate for at least 30 minutes to develop deep flavor.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta with the marinated tomato mixture (including all juices), mozzarella pearls, fresh basil chiffonade, and half of the toasted sourdough croutons. Toss gently to combine.
- Serve: Transfer the pasta salad to a serving dish. Top with the remaining sourdough croutons, extra grated Parmigiano Reggiano, and drizzle generously with balsamic glaze just before serving.
Notes
- Letting the tomatoes marinate for at least 30 minutes is essential for maximum flavor infusion.
- Store croutons separately if preparing the salad ahead of time to maintain their crispiness.
- For added protein, consider mixing in grilled chicken pieces or chickpeas.
- If the salad sits for a while, refresh it with a light drizzle of olive oil before serving to revive texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Pasta
- Method: Stovetop
- Cuisine: Italian-American
