Panzanella Pasta Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
• STEP 2.In a large bowl, combine the cooked pasta, tomatoes, cucumbers, red onion, and basil.
• STEP 3.In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the pasta mixture and toss to combine. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
• STEP 5.Serve the Panzanella Pasta chilled or at room temperature. Garnish with additional basil leaves, if desired.

Cooking Tips

• Use a short pasta shape like fusilli or penne for this recipe, as they hold the dressing well.
• For extra flavor, you can add some crumbled feta cheese or sliced olives to the salad.
• If you prefer a softer texture, you can let the salad sit in the refrigerator for a few hours before serving.

Storage and Serving

• Leftover Panzanella Pasta can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a good toss to redistribute the dressing and flavors.
• This salad is best served fresh, but you can enjoy it as a cold pasta salad the next day.