Panzanella Pasta

Name: Panzanella Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings (1 cup each).
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

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

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.

Nutrition Facts

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

Originally published as Panzanella Pasta in Taste of Home June/July 2014

Reviews

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Average Rating:

spiceygas

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.
Beema

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!