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
Pasta Salad:
- 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