Cherry Tomato Bruschetta Pasta Salad

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Bruschetta Pasta Salad:

• 1/2 lb. mafalde corta or lasagnette pasta

• 1/4 cup extra virgin olive oil

• 6 garlic cloves, minced

• 2 pints cherry tomatoes, halved or quartered

• 1/4 cup white wine vinegar

• 1/2 tbsp. oregano

• Salt & pepper to taste

• 1 cup mozzarella pearls

• 1/3 cup basil chiffonade

• 1 cup toasted sourdough croutons

• 1 cup Parmigiano Reggiano, grated

• Balsamic glaze

Sourdough Croutons:

• 3-4 slices sourdough bread

• 1 tbsp. extra virgin olive oil

• Salt to taste

Directions:

1. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente.

2. Strain the pasta and let cool before making the pasta salad.

3. For the breadcrumbs, tear apart tiny pieces of the bread and toast in a pan over medium-low heat with olive oil and salt to taste. Toast until golden brown in color.

4. Add olive oil to a large pan over low heat and sauté the garlic for 1-2 minutes until fragrant.

5. Remove from heat and add the cherry tomatoes, white vinegar, oregano, salt and pepper to taste. Let marinate for 30 minutes or longer.

6. Add the pasta to the mixing bowl along with the marinated tomatoes (including liquids), mozzarella, basil, half of the croutons and Parmigiano. Toss to combine.

7. Plate and top with balsamic glaze, more croutons and Parmigiano.

Tip: If you're making the pasta salad ahead, mix in the croutons before serving so they don't get soggy.