PANZANELLA PASTA

Panzanella Pasta image

We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. -Ashley Pierce, Brantford, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

Ingredients

4 ounces uncooked whole wheat spaghetti
2 tablespoons plus 1/2 cup olive oil, divided
6 cups cubed French bread (1-inch pieces)
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 cups cherry tomatoes, halved
2 medium sweet yellow or orange peppers, chopped
1/2 cup pitted Greek olives
1/2 cup loosely packed basil leaves, torn
8 ounces feta or part-skim mozzarella cheese, cut into 1/2-inch cubes

Steps:

Cook spaghetti according to package directions. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bread cubes; cook and stir 3-4 minutes or until toasted. Remove from heat., In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly., Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately.

Nutrition Facts : Calories 297 calories, Fat 18g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 739mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.