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Delicious Focaccia Panzanella Pasta Salad Recipe

Focaccia Panzanella Pasta Salad

This Focaccia Panzanella Pasta Salad is not only quick and easy to whip up but is also bound to leave a lasting impression on your friends and family. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Focaccia Panzanella Pasta Salad
  • 8 oz pasta such as fusilli or penne
  • 4 cups focaccia bread cubed
  • 2 cups cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper diced
  • 1 red onion thinly sliced
  • 1 cup fresh basil leaves torn
  • ½ cup olives pitted and sliced
  • ½ cup balsamic vinegar
  • ½ cup extra-virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)

Equipment

  • Large Bowl
  • Pot
  • Whisk

Method
 

  1. Step 1: Cook the pasta according to the package instructions. Once done, drain it and set aside to cool.
  2. Step 2: In a large bowl, combine the cubed focaccia, cherry tomatoes, cucumber, bell pepper, red onion, basil, and olives.
  3. Step 3: In a separate bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Pour the dressing over the top of the vegetable mixture.
  4. Step 4: Add the cooled pasta to the vegetable mixture and toss gently to combine everything.
  5. Step 5: Adjust seasoning with additional salt and pepper if necessary. Serve immediately or refrigerate for 30 minutes.

Notes

This pasta salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.