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Bruschetta Pasta Salad With Mini Mozzarella Balls

A bright, comforting pasta salad that combines the classic flavors of bruschetta with pasta and mini mozzarella balls, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces short pasta (penne, fusilli, or farfalle) Sturdy shapes hold the dressing well.
  • 2 cups cherry or grape tomatoes, halved Sub: diced roma tomatoes if you prefer.
  • 1.5 cups mini mozzarella balls (bocconcini), drained
  • 1 cup fresh basil leaves, torn Don’t be shy; basil is the soul of this dish.
  • 3 tablespoons extra-virgin olive oil Plus more for finishing if you like.
  • 2 tablespoons balsamic vinegar Lends that bruschetta tang.
  • 2 cloves garlic, finely minced For a softer garlic flavor, roast the cloves first.
  • 1 teaspoon honey or a pinch of sugar To balance acidity.
  • Salt and freshly ground black pepper to taste
  • 1/4 cup finely chopped red onion or shallot (optional) For crunch.
  • A handful of baby arugula or baby spinach (optional) To make it feel extra wholesome.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente — usually 9 to 11 minutes for most shapes.
  2. While the pasta cooks, make the dressing: whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, honey, a big pinch of salt, and several grinds of black pepper.
  3. Taste and adjust — the dressing should be bright, slightly sweet, and garlicky.
  4. Drain the pasta, reserving about 1/4 cup of the starchy cooking water.
  5. Return the pasta to the warm pot and drizzle the dressing over it. Toss gently so each piece glistens; the reserved water will help the dressing cling.
  6. Add the halved tomatoes, mini mozzarella balls, torn basil, and chopped red onion or shallot if using. Toss again gently until everything is evenly distributed.
  7. Finish with an extra drizzle of olive oil and a few torn basil leaves on top.
  8. Taste and adjust salt and pepper — a final grind of black pepper adds brightness.
  9. Serve warm, at room temperature, or chilled. If serving chilled, let the salad rest in the fridge for at least 30 minutes to let the flavors marry.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reserve a small amount of dressing for serving leftovers for a fresher bite. Avoid freezing.