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.
Panzanella Pasta Salad
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.
Video
Notes
Taste again to see if you would like to add more salt.
Toss again and serve.
Nutrition
This pasta salad looks gorgeous, perfect for warm weather, it’s filling!
I really enjoy panzanella salad (and pasta salad) so this is delicious to me! Love the idea of using not-at-its-peak bread and repurposing for something yummy 🙂
The addition of toasted bread cubes is genius – one more level of texture.
Love the sound of the the pastsa is a great addition.
And just like that I’m craving panzanella! Love the addition of pasta too – makes a much more filling meal 🙂
Jane x
Such a pretty salad! I love the addition of the bread – makes it a meal!
Interesting idea with the toasted bread cubes. I bet it adds a nice texture
Bread AND pasta?! YUM!!
Love a good pasta salad you can pack with a bounty of summer veggies. This one is definitely a winner!
This sounds like the perfect summertime salad!
A picnic perfect pasta salad!
I love traditional Panzanella! I never would have thought to make it a pasta salad.
This looks wonderful, so colorful! The perfect picnic salad!
I want this salad with every meal!
Pretty pasta, huh! Thanks so much Laura – for the pinning too!
Thanks Jordan – perfect for weekends! Really fun at get-togethers too. 🙂
Thanks so much Nikki. It is really fun to make too!
You are so right on all counts Isabelle! It is a great pack and go meal. Thanks!
Ah, thanks Jaren!
That veggie pasta really does make it pretty beside tasty. Thanks Ashley!
Thank you Nicole 🙂
You make me blush Kellie. Thanks so much!
Thanks! It made a great lunch too. 🙂
I’m glad you found it too Angie! You’ll love it. 🙂
Thanks Erin! It is good cold and warm!
Yes Carolyn – Bring on the party!
You are such a good cook Martha and that really means a lot to me. Hope you get to make it soon.
Thank you Stephanie and I do too!
That is great Paula! Thanks for commenting 🙂
What a beautiful pasta salad! All the colors are perfect for Summer and entertaining. Pinned!
This looks great! Perfect for the long weekend. 🙂
I’ve never had panzanella pasta salad! This is definitely creative. I might need to give this a spin! Pasta salad can be so boring. This is NOT!
Love the carb-on-carb action in this salad. 🙂 Seriously, it’s like two of my favourite summer salads had a baby together. Genius idea.
I bet this one would be great for taking to work, too… fresh and flavourful and full of bright colours, and substantial enough to keep you going through the 2pm slump.
This looks like the perfect pasta salad!!
Beautiful pasta salad!
This is the best idea ever for a pasta salad! Love it and love the colors! Pinned 🙂
What a great idea, Ginny!!! Panzanella and pasta in one salad is genius. 🙂
What a fun idea to combine two of the best summertime salads – pasta and panzanella!
I have been making pasta salads like crazy lately! Totally scouting out new ideas and I’m so happy I saw this!
I love a pasta dish that’s good when reheated! A few of my favorites are terrible reheated. And I can see why you’d double this! Looks great. 🙂
That’s the perfect summer party salad!
I love panzanella – and for whatever reason – never thought to add pasta too! Definitely trying this recipe soon – it looks delicious!
This sounds delicious! I love pasta salads in the summer!
I’m so loving this combination of two classics!