Panzanella Pasta
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
Reviews
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!