If you love the fresh, vibrant flavors of Italian bruschetta but also crave a hearty, satisfying pasta dish, this Bruschetta Pasta Salad with Mini Mozzarella Balls is going to become your new favorite. Juicy cherry tomatoes, aromatic garlic, fresh basil, creamy mini bocconcini, and an optional crispy sourdough breadcrumb topping come together in a chilled pasta salad that’s absolutely perfect for summer gatherings, picnics, BBQs, or even a quick weekday lunch. It’s easy, delicious, and ready in just over 30 minutes.

This recipe captures all the essence of classic bruschetta — the sweet tomatoes, the garlic punch, the tangy vinegar, the fresh herbs — and pairs it with pasta for a dish that’s refreshing yet filling. Plus, the optional homemade sourdough breadcrumbs add a rustic crunch that’s impossible to resist.

Why You’ll Love This Bruschetta Pasta Salad

• Fresh and Flavorful: Every bite bursts with the vibrant taste of ripe cherry tomatoes, fragrant basil, and zesty garlic.
• Quick to Prepare: Just 35 minutes from start to finish.
• Perfect for Any Occasion: Great for BBQs, potlucks, meal prep, or a light dinner.
• Customizable: Swap in gluten-free pasta, add extra veggies, or make it vegan with dairy-free cheese alternatives.
• Make-Ahead Friendly: Flavors develop beautifully after chilling for a few hours.

Ingredients

Here’s everything you’ll need to make this recipe:

• 2 cups small pasta shape, dry
• Approx. 24 ounces cherry tomatoes, halved (roughly 680 grams or 5 cups)
• 4 cloves garlic, minced
• 1/2 a small shallot, chopped
• Approx. 6 ounces mini bocconcini (mozzarella balls), halved (roughly 180 grams)
• Approx. 1 ounce fresh basil leaves, chopped (28 grams or one standard package)
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• Salt + pepper, to taste
• 2 large slices sourdough bread (or other bread of choice)
• 1.5 tsp olive oil (for breadcrumbs)
• 1 tsp garlic powder (optional)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and rinse with cool water to stop the cooking process. Set aside.

2. Prep the Salad Base

While the pasta cooks, combine the halved cherry tomatoes, minced garlic, chopped shallot, halved bocconcini, olive oil, red wine vinegar, fresh basil, and salt and pepper in a large salad bowl. Toss everything together and let it sit so the flavors can meld.

3. Make the Breadcrumbs (Optional, but Recommended)

1. Toast your sourdough bread slices until golden.
2. Tear into chunks and add to a food processor. Pulse until coarse crumbs form (some larger bits are fine for texture).
3. Heat 1.5 tsp olive oil in a skillet over medium-high heat.
4. Add breadcrumbs and garlic powder, stirring often, until golden and crunchy (about 5 minutes).

4. Assemble the Pasta Salad

Add the cooked pasta and toasted breadcrumbs to the tomato mixture. Toss well until everything is coated in the dressing. Taste and adjust seasoning with extra salt and pepper if needed.

Serving Suggestions

• Serve chilled or at room temperature.
• Top with extra fresh basil for garnish.
• Drizzle with balsamic glaze for an added sweet-tangy kick.
• Pair with grilled vegetables or roasted chicken for a complete meal.

Tips for the Best Bruschetta Pasta Salad

• Use the freshest tomatoes possible: This salad depends heavily on the quality of your tomatoes.
• Don’t skip the resting time: Letting the tomato mixture sit for at least 10 minutes helps release juices that form the base of your dressing.
• Cook pasta al dente: Slightly firm pasta holds up better when tossed with dressing and stored in the fridge.
• Make breadcrumbs just before serving: They keep their crunch best when fresh.

Storage and Make-Ahead Tips

This pasta salad can be made in advance for convenience:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• If making ahead, store breadcrumbs separately and add just before serving to maintain crispness.
• Flavors deepen as the salad chills — making it even better the next day.

Variations

• Vegan version: Replace bocconcini with dairy-free mozzarella or marinated tofu cubes.
• Gluten-free: Use your favorite gluten-free pasta and bread for breadcrumbs.
• Extra veggies: Add diced cucumber, roasted bell peppers, or chopped spinach for more color and nutrition.
• Protein boost: Toss in chickpeas, grilled chicken, or shrimp.

Frequently Asked Questions

Can I use regular mozzarella instead of mini bocconcini?

Yes! Simply cut a ball of fresh mozzarella into small bite-sized cubes.

What’s the best pasta shape for this salad?

Short pasta shapes like fusilli, penne, rotini, or farfalle work best because they hold onto the dressing and mix-ins.

Do I need to peel the tomatoes?

No, the skins add texture and keep the tomatoes intact when tossed with the pasta.

Can I use store-bought breadcrumbs?

Absolutely, but homemade sourdough breadcrumbs have a superior texture and flavor that elevate the dish.

Nutrition Information (per serving)

Note: Nutrition values are approximate and will vary depending on ingredients used.

• Calories: ~350
• Protein: ~14g
• Carbohydrates: ~42g
• Fat: ~14g
• Fiber: ~4g

Final Thoughts

This Bruschetta Pasta Salad with Mini Mozzarella Balls is proof that pasta salad doesn’t have to be heavy or mayo-based to be satisfying. It’s light yet hearty, tangy yet creamy, and full of fresh summer flavors that everyone loves. Whether you serve it at a backyard barbecue, pack it for lunch, or make it for a quick weeknight dinner, it’s bound to be a crowd-pleaser.

For the best experience, make it a few hours ahead so the flavors can mingle in the fridge. And don’t forget — those crispy garlic breadcrumbs take it over the top!