Panzanella pasta salad with tomatoes, vinaigrette and mozzarella – Bruschetta pasta salad
This pasta salad is my take on a classic Italian panzanella, served as a pasta salad – just with a little extra substance and indulgence. You get juicy sun-ripened tomatoes, mild shallots, fresh basil and chunky, crunchy croutons – tossed with al dente pasta and creamy mini mozzarella. And it is all brought together by a homemade vinaigrette that gives the salad plenty of flavour and freshness.
It is a salad substantial enough to stand on its own as a lunch dish, but it also works brilliantly as a side to everything from barbecued food and Danish meatballs (frikadeller) to fried fish or vegetarian dishes.
You can easily prepare the salad well in advance – just remember to wait until the very last moment to toss in the croutons, so they keep their slightly crunchy, chewy texture. It makes all the difference.
Bruschetta vibes in salad form
You could almost call this pasta salad a bruschetta pasta salad – because it is precisely the classic bruschetta elements that come together here: sun-ripened tomatoes, olive oil, garlic, fresh basil and crunchy pieces of bread.
Add some pasta and creamy mozzarella, and you have a summery salad that tastes like a big, delicious bite of Italy. It is a reinterpretation that works wonderfully both as a dish in its own right and as a side – and one that is guaranteed to have people coming back for a second helping.
Panzanella pasta salad – Bruschetta pasta salad
Ingredients
- 200 g pasta (uncooked weight)
- 350 g cherry tomatoes, halved
- 1 shallot, sliced into thin strips
- 150 g mini mozzarella balls
- 9 sprigs fresh basil, leaves only
Vinaigrette
- 50 ml olive oil
- 2 tbsp red wine vinegar (or white wine vinegar)
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic, grated or crushed
- Salt and freshly ground pepper
Croutons
- 150 g white bread, baguette or similar
- Oil
- Salt and spices (optional)
Method
Croutons
- Cut the bread into chunky pieces and toss them with a little oil, salt and, if you like, garlic powder and dried parsley.
- Bake them in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 18 minutes.Leave them to cool.
The pasta salad
- Cook the pasta according to the packet instructions, then rinse it in plenty of cold water.
- Meanwhile, mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper. Stir well.
- Put the cold pasta, tomatoes, shallot, drained mozzarella, basil leaves and croutons in a large bowl. Pour the vinaigrette over and toss well.
- Season the salad with more salt and freshly ground pepper, and add a pinch of chilli flakes if you would like it slightly spicy.
- If you are preparing the salad in advance, I recommend waiting to toss in the croutons until just before serving.
Nutrition
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