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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 375F. Toss the sourdough cubes with olive oil and salt; bake until golden and crisp. Set aside to cool.
Cook the fusilli in salted boiling water until al dente; drain and let cool slightly.
Whisk together olive oil, red wine vinegar, garlic, Dijon, lemon juice, orange juice, salt, and pepper for the dressing.
Combine tomatoes, cucumber, red onion, and yellow pepper in a large bowl.
Add cooled pasta, toasted bread cubes, capers, and mozzarella pearls; toss with the dressing.
Finish with torn basil, oregano, and grated Parmesan (if using). Serve immediately.
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Salt the tomatoes before tossing to prevent the salad from becoming watery.
Toasting the sourdough first keeps the bread crisp.
Prep components separately and toss together before serving for best texture.
Substitute any ripe summer tomato if heirlooms are unavailable.
Use gluten-free pasta and sourdough for a gluten-free version.
Can I make this salad ahead of time?
Prep components separately and toss together before serving for best texture.
What can I substitute for heirloom tomatoes?
Use any ripe summer tomato like Roma or beefsteak, but salt them first.
How can I make this salad gluten-free?
Use gluten-free short pasta and gluten-free sourdough.
Can I add protein to this salad?
Add grilled chicken or shrimp to turn it into a dinner.
How should I store leftovers?
Store airtight in the fridge for up to 2 days, but the bread will soften.
