Panzanella Pasta Salad

Super simple
Super simple
Super simple
Super simple
0:25 m

Tossing everything into one big bowl and giving it a good mix is what summer lunches are all about. This is our speedy and delicious panzanella pasta salad. It’s humble enough to be tomorrow’s packed lunch, and impressive enough to be this weekend’s picnic showstopper. Packed with all the classic panzanella ingredients as well as a fresh basil pesto you can't really go wrong. Check out the full recipe below.

Start cooking ➞




For the Ciabatta Croutons

<item-todo-done>½ ciabatta loaf<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Salad

<item-todo-done>300g pasta - we've used conchiglie<item-todo-done><item-todo-done>250g mixed cherry tomatoes<item-todo-done><item-todo-done>1 small red onion<item-todo-done><item-todo-done>2 tbsp capers<item-todo-done><item-todo-done>100g pitted black olives<item-todo-done><item-todo-done>25ml red wine vinegar<item-todo-done><item-todo-done>25ml extra virgin olive oil<item-todo-done><item-todo-done>100g plant-based feta<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Pesto

<item-todo-done>40g fresh basil<item-todo-done><item-todo-done>20g pine nuts<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>100ml olive oil<item-todo-done><item-todo-done>½ lemon<item-todo-done>

Before you start

Oven 180C | Baking tray | Saucepan | Small food processor

Make the ciabatta croutons

  • Tear the ciabatta into small pieces and place on the baking tray
  • Drizzle with olive oil and season with a pinch of salt and pepper
  • Toss to coat then bake for 10 minutes until golden and crispy

Cook the pasta

  • Bring a saucepan of salted water to the boil and cook the pasta according to packet instructions
  • Drain and place in a large bowl

Mix the panzanella

  • Slice the cherry tomatoes in half
  • Peel and finely slice the red onion
  • Add the tomatoes and onions to the pasta bowl with the capers, olives, ciabatta croutons, red wine vinegar, mustard and extra virgin olive oil
  • Give everything a good mix to coat then taste to season with salt and pepper
  • Allow the salad to sit for 20 minutes for everything to soften and marinate

Make the pesto

  • Pick the basil leaves and place in the small bowl of a food processor or blender
  • Add the pine nuts, nutritional yeast, olive oil and juice of half a lemon and pulse to combine

Finish and serve

  • Stir the pesto through the pasta and transfer to a large serving platter or bowl
  • Crumble over the feta and drizzle with extra virgin olive oil to serve
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