Menu
Viva Panzanella Viva Panzanella
Zucchini Panzanella Salad Zucchini Panzanella Salad
Mushroom Panzanella Mushroom Panzanella
Garden Bounty Panzanella Salad Garden Bounty Panzanella Salad
Shrimp Panzanella Salad Shrimp Panzanella Salad
Cabernet Marinara Pasta Cabernet Marinara Pasta
Italian Pasta Bake Italian Pasta Bake
Mediterranean Vegetable Pasta Mediterranean Vegetable Pasta
Zucchini Pasta Zucchini Pasta
Mediterranean Chicken Pasta Mediterranean Chicken Pasta
Grilled Shrimp Panzanella Grilled Shrimp Panzanella
Butternut Squash Panzanella Salad Butternut Squash Panzanella Salad
Pasta Pizza Pasta Pizza
Sweet Potato Panzanella Sweet Potato Panzanella
Roasted Butternut Squash Panzanella Roasted Butternut Squash Panzanella
Mediterranean Turkey Panini Mediterranean Turkey Panini
Pasta Napolitana Pasta Napolitana
Strawberry Panzanella Salad Strawberry Panzanella Salad
Zucchini Tomato Pasta Zucchini Tomato Pasta
Cavatini Pasta Cavatini Pasta

Panzanella Pasta

2 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

12 servings (1 cup each)

Updated: May. 24, 2023
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
Panzanella Pasta
Panzanella Pasta Recipe photo by Taste of Home
Next Recipe

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

  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 1/2 cup 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.

Nutrition Facts

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