Quick Italian

Panzanella pasta salad

Name: Panzanella pasta salad recipe
Yield: 4
Cuisine: /italian
Ingredients: 400g bread; 60ml olive oil; 200g short wholemeal pasta (we used casarecce); 500g mixed heirloom tomatoes, cut into rough 5cm pieces; 90g olive; 2 Lebanese cucumbers, cut into rough chunks; 1 red onion, finely chopped; 250g buffalo mozzarella, drained, torn; 250.00 ml firmly packed basil leaves (see note); 80ml olive oil; 80ml sherry vinegar; 3 garlic cloves, crushed

Rate now

Jump to recipe

by Dominic Smith

Jan 16, 2025

"Healthy wholemeal pasta is the star of this show, packing an extra bite and soaking up any flavour it’s paired with." - Dominic Smith

1 (400g) seeded sourdough loaf, cut into rough 3cm chunks
1/4 cup (60ml) lemon-infused extra virgin olive oil, plus extra, to drizzle
200g short wholemeal pasta (we used casarecce)
500g mixed heirloom tomatoes, cut into rough 5cm pieces
3/4 cup (90g) pitted green olives, drained
2 Lebanese cucumbers, cut into rough chunks
1 red onion, finely chopped
250g buffalo mozzarella, drained, torn
1 cup firmly packed basil leaves (see note)

Dressing

1/3 cup (80ml) extra virgin olive oil
1/3 cup (80ml) aged sherry vinegar (substitute red wine vinegar)
3 garlic cloves, crushed

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Place sourdough on a baking tray, drizzle with lemon oil, season to taste and toss to combine. Bake for 8-10 minutes, tossing twice, until golden.
3.

Meanwhile, cook pasta in a large saucepan of boiling salted water for 6-8 minutes, or according to packet instructions. Drain, then place in a large bowl and drizzle with extra lemon oil, season to taste and toss to combine.
4.

To make dressing, whisk all dressing ingredients in a small bowl and season.
5.

Add dressing to pasta with remaining ingredients and toasted sourdough. Season and toss to combine. Transfer to a serving bowl and serve immediately. (Alternatively, cover and stand for 1-2 hours at room temperature – flavours will intensify and soak into the bread.)