Panzanella Pasta Salad is light and healthy. Easy to make, a filling lunch and perfect for parties.
Course Salad
Cuisine Pasta
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 8Servings
Calories 640kcal
Author Ginny McMeans
Ingredients
1Italian bread- small, unsliced, loaf of French or Italian - cut into 1" cubes
3tablespoonsextra virgin olive oil
10ouncePasta in multiple colors that have used multiple vegetables for the coloring.
cherry tomatoes- or grape tomatoes, cut into fourths, wedges, I used grape tomatoes
1red bell pepper- cut into strips
½cupwhite onion- cut into long strips
For the vinaigrette
½cupolive oil
3tablespoonswhite tarragon vinegar
½teaspoonDijon mustard
½teaspoonsea salt
¼teaspoonfreshly 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.