Cherry Tomato Bruschetta Pasta Salad

Bruschetta, but make it pasta salad! Marinated cherry tomatoes, mozzarella and basil add the perfect summery flavor to this pasta. It tastes exactly like tomato bruschetta but with pasta!

By @thepastatable

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 0.5 lb mafalde corta or lasagnette pasta cook until al dente
• 0.25 cup extra virgin olive oil
• 6 garlic cloves minced
• 2 pints cherry tomatoes halved or quartered
• 0.25 cup white wine vinegar
• 0.5 tbsp oregano
• 0 salt to taste
• 0 pepper to taste
• 3 slices sourdough bread cut into cubes
• 1 tbsp extra virgin olive oil
• 0 salt to taste
• 1 cup mozzarella pearls
• 0.33 cup basil chiffonade
• 1 cup toasted sourdough croutons
• 1 cup Parmigiano Reggiano grated
• 0 balsamic glaze for drizzling

Instructions

1. Cook the pasta in salted boiling water according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
3. Add the halved cherry tomatoes, white wine vinegar, oregano, salt, and pepper. Allow to marinate for 15 minutes while stirring occasionally.
4. Prepare the sourdough croutons by cutting the sourdough bread into cubes, tossing them with olive oil and salt, then toasting in a 350°F oven for 10-12 minutes.
5. In a large bowl, mix the cooked pasta with the marinated tomatoes, mozzarella pearls, basil chiffonade, toasted croutons, and grated Parmigiano Reggiano. Drizzle with balsamic glaze before serving.