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
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
Directions
- 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 1/2 cup 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.
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