Bruschetta Pasta Salad
Bruschetta Pasta Salad blends the fresh, tangy flavors of bruschetta with hearty fusilli pasta, homemade croutons, creamy mozzarella, and a balsamic glaze. This quick, flavorful salad is perfect for a light lunch, side dish, or summer gathering.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: No-bake
- Cuisine: Mediterranean, Italian
- Diet: Vegetarian
Ingredients
For the Salad:
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
1 cup small marinated mozzarella balls
For the Croutons:
2 tbsp melted butter
1 clove garlic, minced
Instructions
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Cook the pasta: Boil fusilli pasta according to package instructions. Drain and rinse with cold water to cool the pasta.
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Prepare the croutons: In a small pan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Toss the croutons in the butter-garlic mixture and toast in the pan for 2-3 minutes until golden and crispy. Set aside.
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Assemble the salad: In a large bowl, combine cooled pasta, diced tomatoes, basil, olive oil, balsamic glaze, salt, and black pepper. Toss gently to mix.
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Add mozzarella and croutons: Fold in the marinated mozzarella balls and toasted croutons.
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Serve: Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
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For added protein, include grilled chicken, shrimp, or chickpeas.
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Swap mozzarella for feta, goat cheese, or Parmesan for a different twist.
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Make it vegan by omitting the cheese and replacing butter with olive oil for the croutons.
Find it online: https://justsosavory.com/bruschetta-pasta-salad/
