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
Prep Time
20 min
Cook Time
10 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
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 1/2 cup 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.
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