Cold Bruschetta Pasta Salad
A refreshing and nutritious pasta salad bursting with cherry tomatoes, basil, and crunchy sourdough breadcrumbs, perfect for meal prep on hot days.
Ingredients
Main Ingredients
- 8 ounces Pasta Any type of pasta can be used.
- 1 cup Juicy cherry tomatoes, halved Freshness is key.
- 2 cloves Minced garlic Adds aromatic depth.
- 1 cup Fresh basil, chopped Infuses vibrant herbal notes.
- 1/2 cup Homemade sourdough breadcrumbs For crunchy texture.
- 2 tablespoons Olive oil To bring richness to the dish.
- 1 teaspoon Salt Enhances flavors.
- 1/2 teaspoon Pepper For a mild kick.
Instructions
Preparation
- Boil water in a large pot over high heat.
- Add a generous pinch of salt and stir in the pasta.
- Cook the pasta according to package directions until al dente, roughly 8–10 minutes.
- While the pasta cooks, rinse the cherry tomatoes and slice them in half.
- Wash and chop the fresh basil into strips.
- Once the pasta is done, drain it and rinse under cold water to stop the cooking process.
Cooking and Assembling
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, minced garlic, and chopped basil.
- Drizzle olive oil over the mixture, making sure everything is evenly coated.
- Season with salt and pepper to taste.
- Gently toss everything together until combined.
- Add in the homemade sourdough breadcrumbs and fold them into the salad for added crunch.
Serving
- Transfer the salad to a serving bowl or individual plates.
- Garnish with additional fresh basil if desired.
- Serve chilled or at room temperature for the best flavor experience.
- Enjoy your healthy, protein-packed meal!
Notes
For best results, toast your breadcrumbs for extra flavor and consider mixing olive oil with lemon juice for a zesty touch. The salad can be made in advance and stored in an airtight container for up to 3 days.