Panzanella Pasta Recipe

4.5 2 2
Panzanella Pasta Recipe
Panzanella Pasta Recipe photo by Taste of Home
Publisher Photo

Panzanella Pasta Recipe

Read Reviews
4.5 2 2
Publisher Photo
We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 ounces uncooked whole wheat spaghetti
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 6 cups cubed French bread (1-inch pieces)
  • 1/3 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 4 cups cherry tomatoes, halved
  • 2 medium sweet yellow or orange peppers, chopped
  • 1/2 cup pitted Greek olives
  • 1/2 cup loosely packed basil leaves, torn
  • 8 ounces feta or part-skim mozzarella cheese, cut into 1/2-inch cubes

Directions

Cook spaghetti according to package directions. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bread cubes; cook and stir 3-4 minutes or until toasted. Remove from heat.
In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly.
Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Panzanella Pasta in Taste of Home June/July 2014

Nutritional Facts

1 cup: 297 calories, 18g fat (5g saturated fat), 17mg cholesterol, 739mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 7g protein.

  • 4 ounces uncooked whole wheat spaghetti
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 6 cups cubed French bread (1-inch pieces)
  • 1/3 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 4 cups cherry tomatoes, halved
  • 2 medium sweet yellow or orange peppers, chopped
  • 1/2 cup pitted Greek olives
  • 1/2 cup loosely packed basil leaves, torn
  • 8 ounces feta or part-skim mozzarella cheese, cut into 1/2-inch cubes
  1. Cook spaghetti according to package directions. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bread cubes; cook and stir 3-4 minutes or until toasted. Remove from heat.
  2. In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly.
  3. Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Panzanella Pasta in Taste of Home June/July 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPanzanella Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
spiceygas User ID: 3317044 181252
Reviewed Sep. 29, 2014

"My girlfriend and I really liked this recipe. It's good cold or warmed up in an oven for a couple minutes.

Just be aware that the croutons will get soggy after you store the leftovers in the fridge."

MY REVIEW
Beema User ID: 446601 120193
Reviewed Jul. 17, 2014

"This is such a nice, colorful, quick and easy meal that it will become one of your go-to meals for a hot summer day. As a volunteer field editor, I have made a similar recipe for years, usually adding bits of ham or chicken to the mix, along with a little minced garlic. Ashley Pierce's version is equally as good. Bravo!"

Loading Image