- 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
- 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).
Reviews forPanzanella Pasta
"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."
"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!"