Panzanella pasta salad - Bruschetta pasta salad
Recipe for a wonderful panzanella pasta salad - inspired by the Italian bread salad.Serves 4-6 depending on how it is served.
Servings 6 people
Calories 394kcal
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)
Instructions
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
Calories: 394kcal | Carbohydrates: 44g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 350mg | Potassium: 256mg | Fiber: 2g | Sugar: 9g | Vitamin A: 534IU | Vitamin C: 15mg | Calcium: 148mg | Iron: 5mg