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Trio Italiano Panzanella Pasta Salad is light and healthy. Easy to make and the pasta even includes vegetables.
5 from 4 votes

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


  • 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


  • 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.



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.


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