Panzanella Pasta Salad

Panzanella Pasta Salad is light and healthy. Easy to make, a filling lunch and perfect for parties. The pasta even includes vegetables.

Pasta Salad season is upon us and a vegetable packed pasta salad is a must have. I am always looking for ways to improve my recipes and you can’t go wrong with veggies in the pasta. It was a fun shopping spree to find the right pasta to make this Panzanella Pasta Salad.

When I found Trio Italiano Ronzoni Pasta it just about jumped in my cart it wanted to go with me so bad. The feeling was mutual. I mean, really? Veggies in the pasta. Heaven.

Everybody in my family loves pasta salads so any time there is a party brewing I make sure I get a huge bowl made and in the fridge. People are so grateful it makes me smile. Next time I am doubling the recipe because leftovers are fantastic! I could eat it every day.

I have been going Mediterranean lately too. Maybe it’s the heat because a cool vegetable dish sounds so much lighter and healthier.

A week or so ago I posted my Three Grain Mediterranean Tabbouleh. That’s a very different type of salad from this one but all of the flavors of a healthy diet are packed into both.

For this pasta salad the lightly crunchy chunks of bread top it all off as something special. Yep, I made a bread salad, which is also called panzanella and then added pasta. The best of both world’s.

Check out the ingredients and preparation for this one below – right here and right now.

 

 

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5 from 1 vote

Panzanella Pasta Salad

Panzanella Pasta Salad is light and healthy. Easy to make, a filling lunch and perfect for parties. 

Course Salad

Cuisine Pasta

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8 Servings

Calories 640kcal

Author Ginny McMeans

Ingredients

• 1 Italian bread - small, unsliced, loaf of French or Italian - cut into 1" cubes
• 3 tablespoons extra virgin olive oil
• 10 ounce Ronzoni Garden Delight Trio Italiano or any mix of colorful pasta shells
• cherry tomatoes - or grape tomatoes, cut into fourths, wedges, I used grape tomatoes
• 1 red bell pepper - cut into strips
• 1/2 cup white onion - cut into long strips

For the vinaigrette

• 1/2 cup olive oil
• 3 tablespoons white tarragon vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 275 F.
• Sprinkle the bread crumbs on a baking sheet.
• Drizzle lightly with olive oil. Toss.
• Place the pan in the oven for 20-25 minutes until lightly browned.
• Remove the pan from the oven and let the bread cubes cool.
• While the bread cubes are toasting cook the pasta according to package directions.
• Drain and set aside to cool.

For the vinaigrette

• Mix all the ingredients together.
• In a large bowl, place the pasta, tomatoes, red bell pepper, onion and toasted bread cubes.
• Pour over the vinaigrette and add the salt and pepper.
• Toss well.
• Let set for about a half an hour before serving.

Notes

The pasta salad will keep in the fridge for about 5 days and will improve over the first 24 hours.
Taste again to see if you would like to add more salt.
Toss again and serve.

 

Nutrition

Nutrition Facts

Panzanella Pasta Salad

Amount Per Serving (1 Serving)

Calories 640 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 2g 10%

Sodium 414mg 17%

Potassium 278mg 8%

Total Carbohydrates 65g 22%

Dietary Fiber 4g 16%

Sugars 23g

Protein 10g 20%

Vitamin A 9.3%

Vitamin C 23.9%

Calcium 1%

Iron 11.6%

* Percent Daily Values are based on a 2000 calorie diet.