This panzanella pasta salad is proof that a handful of simple ingredients can become something unforgettable. This version keeps everything I love about the classic-the toasted sourdough, juicy heirloom tomatoes, crisp cucumber, and bright, tangy dressing-but adds a pound of fusilli to make it hearty enough to feed a crowd. Finished with mozzarella pearls and capers, it's the kind of pasta salad that somehow feels both fresh and satisfying at the same time.
This is one of my favorite salads to bring to cookouts because you can prep everything ahead of time and simply toss it together right before serving, keeping the bread perfectly crisp. It's colorful, full of summer flavor, and substantial enough to hold its own on any buffet table. Pair it with my Old Bay Shrimp Macaroni Salad and Roasted Vegetable Tortellini Salad for an easy make-ahead spread everyone will come back for seconds.
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Ingredients for Panzanella Pasta Salad
Nothing exotic here - just what's actually good at the farmers market this time of year, plus pantry staples for the dressing.
Pasta Salad
- Heirloom tomatoes
- Cucumber
- Red onion
- Yellow bell pepper
- Capers
- Mozzarella pearls
- Sourdough bread
- Fusilli
Dressing
- Olive oil
- Red wine vinegar
- Garlic
- Lemon juice
- Dijon mustard
- Orange juice
- Salt and pepper
- Fresh basil and oregano
- Grated Parmesan (optional)
See recipe card for quantities.
Why You'll Love This Recipe
A few reasons this earns a permanent spot in the summer rotation.
- Actually feeds a crowd. A full pound of fusilli means this isn't a side that disappears after three people take a scoop.
- Big, bold dressing. Lemon, Dijon, orange juice, and red wine vinegar give it enough punch to stand up to ripe tomatoes instead of getting lost.
- Toasted bread, not soggy bread. Baking the sourdough first keeps it crisp instead of turning to mush.
- No cooking drama. Boil pasta, toast bread, chop vegetables, toss. That's the whole job.
How to Make Panzanella Pasta Salad
Here's the order that keeps the bread crisp and the pasta from turning to glue.
Toast the Sourdough
Preheat the oven to 375°F. Toss the sourdough cubes with a drizzle of olive oil and a pinch of salt, then bake for 10-12 minutes until golden and crisp. Set aside to cool.
Cook the Fusilli
Cook the fusilli in salted boiling water until al dente. Drain and let it cool slightly before adding it to the salad.
Whisk the Dressing
Whisk together the olive oil, red wine vinegar, garlic, Dijon, orange juice, salt, and pepper.
Combine the Vegetables
In a large bowl, combine the tomatoes, cucumber, red onion, and yellow pepper.
Add the Pasta and Bread
Add the cooled pasta and toasted bread cubes, then toss everything with the dressing.
Finish and Serve
Finish with torn basil, oregano, and grated Parmesan if using. Serve right away so the bread stays crisp.
Substitutions
A few easy swaps if your kitchen or your garden looks a little different.
- Tomatoes: Any good ripe summer tomato works if heirlooms aren't in season - just salt them first to pull out extra water.
- Pasta: Need it gluten-free? Swap in a gluten-free short pasta and gluten-free sourdough - the method doesn't change. For the real deal, reach for an imported bronze-cut fusilli like Garofalo or Rummo; the rough texture holds the dressing better than a smooth domestic cut.
- Cheese: Cubed feta stands in well for the mozzarella pearls if you want more tang. If you're grating Parmesan for the top, use real Parmigiano Reggiano DOP - it melts into the dressing instead of just sitting on top.
Variations
This salad is a great base - here's how to build on it.
- Add protein. Grilled chicken or shrimp turns this from a side into dinner.
- Add olives. Kalamata or Castelvetrano olives are a natural fit with the capers and basil.
- Swap the pasta shape. Farfalle, orecchiette, or rotini all hold the dressing just as well as fusilli.
- Make it dairy-free. Skip the mozzarella and Parmesan - the dressing carries plenty of flavor on its own.
Equipment
Nothing fancy - just a few solid, non-toxic pieces that make a big-batch salad less of a hassle.
- KitchenAid Stainless Steel Mixing Bowls Set of 3 (Premium Mixing Bowl) - enough room to toss everything without dressing ending up on the counter.
- These non-toxic mixing bowls (Budget Mixing Bowl) - light, stackable, and food-safe.
- All-Clad 12qt Stainless Stockpot with Insert & Lid (Premium Pasta Pot) - the insert doubles as your colander, so it's one less dish to wash.
- Cuisinart Chef's Classic 8-Quart Stockpot with Cover (Budget Pasta Pot) - plenty of room for a full pound of fusilli.
- Nordic Ware Half Sheet Pan (Premium Sheet Pan) - heavy-gauge and warp-resistant, so the bread toasts evenly instead of scorching in spots.
- Non-stick baking sheets (Budget Sheet Pan) - a solid everyday option for toasting the sourdough cubes.
- John Boos RA-Board Maple Cutting Board 20x15 (Premium Cutting Board) - plenty of room for tomatoes, cucumber, and pepper all at once.
- Greener Chef Luxury Bamboo Cutting Board XL (Budget Cutting Board, Non-Toxic) - light enough to move from prep to trash bowl and back.
- Salad Serving Bowl (Premium Serving Bowl) - goes straight from kitchen to table, which matters when you're serving this right away.
- Pyrex Essentials 3-Piece Glass Mixing Bowl Set (Budget Serving Bowl) - the largest piece doubles as a serving bowl for a crowd.
Storage
This one's built to be eaten same-day - plan around that and you'll get the best version of it.
The bread is what makes this salad special, and it only stays crisp for a few hours after tossing. If you're making it ahead, prep the dressing, toast the bread, cook the pasta, and chop the vegetables separately, then combine everything right before serving. Leftovers will keep in an airtight container in the fridge for up to 2 days, but the bread will soften - it's still good, just a different texture.
Top Tip
Salt your tomatoes before you toss them in. Cut them, sprinkle with a little salt, and let them sit in a colander for 10 minutes to pull out excess water - that's what keeps this salad from turning watery by the time you serve it.
Frequently Asked Questions
Answers to what people ask most about this one.
You can prep every component ahead - toast the bread, cook the pasta, chop the vegetables, and whisk the dressing - and store them separately in the fridge. Toss everything together right before serving so the bread doesn't turn soggy.
A sturdy, crusty sourdough works best because it holds its shape and gets properly crisp in the oven. Soft sandwich bread will just turn to mush.
Yes. Any ripe, in-season tomato works - Roma, beefsteak, or vine-ripened all do the job. Heirlooms just bring more color and a slightly sweeter, less acidic flavor.
Yes, as written it's fully vegetarian. Add grilled chicken or shrimp if you want to turn it into a heartier main.
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More Pasta Recipes
If this one's a hit, these are next on the list.
Panzanella Pasta Salad with Heirloom Tomatoes & Basil
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A summer pasta salad that borrows the best parts of a classic panzanella: toasted sourdough, ripe heirloom tomatoes, and a punchy lemon-Dijon dressing, tossed with a full pound of fusilli so it's substantial enough to serve as a main. Best assembled and eaten the same day.
Ingredients
- Heirloom tomatoes
- Cucumber
- Red onion
- Yellow bell pepper
- Capers
- Mozzarella pearls
- Sourdough bread
- Fusilli
- Olive oil
- Red wine vinegar
- Garlic
- Lemon juice
- Dijon mustard
- Orange juice
- Salt and pepper
- Fresh basil and oregano
- Grated Parmesan (optional)
Instructions
- Preheat the oven to 375°F. Toss the sourdough cubes with a drizzle of olive oil and a pinch of salt; bake 10-12 minutes, until golden and crisp. Set aside to cool.
- Cook the fusilli in salted boiling water until al dente; drain and let cool slightly.
- Whisk together the olive oil, red wine vinegar, garlic, Dijon, orange juice, salt, and pepper for the dressing.
- In a large bowl, combine tomatoes, cucumber, red onion, and yellow pepper.
- Add cooled pasta and toasted bread cubes; toss with the dressing.
- Finish with torn basil, oregano, and grated parmesan (if using). Serve right away so the bread stays crisp.
Notes
Best served fresh, the same day it's tossed -- the bread softens over time. Leftovers keep in the fridge for up to 2 days. Swap in a good ripe summer tomato if heirlooms aren't in season, and use gluten-free pasta and bread for a GF version. Add grilled chicken or shrimp for a heartier main.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
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