Panzanella Pasta Salad
Panzanella Pasta Salad is light and healthy. Easy to make, a filling lunch and perfect for parties.
Servings 8 Servings
Calories 640kcal
Ingredients
- 1 Italian bread - small, unsliced, loaf of French or Italian - cut into 1" cubes
- 3 tablespoons extra virgin olive oil
- 10 ounce Pasta in multiple colors that have used multiple vegetables for the coloring.
- cherry tomatoes - or grape tomatoes, cut into fourths, wedges, I used grape tomatoes
- 1 red bell pepper - cut into strips
- ½ cup white onion - cut into long strips
For the vinaigrette
- ½ cup olive oil
- 3 tablespoons white tarragon vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 275 F.
- Sprinkle the bread cubes 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 sit for about a half an hour before serving.
Video
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.
Taste again to see if you would like to add more salt.
Toss again and serve.
Nutrition
Serving: 1Serving | Calories: 640kcal | Carbohydrates: 65g | Protein: 10g | Fat: 44g | Saturated Fat: 2g | Sodium: 414mg | Potassium: 278mg | Fiber: 4g | Sugar: 23g | Vitamin A: 465IU | Vitamin C: 19.7mg | Calcium: 10mg | Iron: 2.1mg