Trio Italiano Panzanella Pasta Salad

Trio Italiano Panzanella Pasta Salad is light and healthy. Easy to make, a filling lunch and perfect for parties. The pasta even includes vegetables.

Pasta Salad season is upon us and a vegetable packed pasta salad recipe is a must have. I am always looking for ways to improve my recipes and you can’t go wrong with veggies in the pasta.

Everybody in my family loves pasta salads so any time there is a party brewing I make sure I get a huge bowl made and in the fridge. People are so grateful it makes me smile. Next time I am doubling the recipe because leftovers are fantastic!

I have been going Mediterranian lately. Maybe it’s the heat because a cool vegetable dish sounds so much lighter and healthier. A week or so ago I posted my Three Grain Mediterranean Tabbouleh. A very different type of salad from this one but all of the flavors of a healthy diet are packed into both.

The lightly crunchy chunks of bread that make a panzanella top off this recipe as something special. Check out the ingredients and preparation for this one below – right here and right now.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6 Servings

Serving Size: 1 cup

Ingredients

1 small, unsliced, loaf of French or Italian bread cut into 1" cubes

3 tablespoons coconut oil

1 box Ronzoni Garden Delight Trio Italiano

grape or cherry tomatoes (I used grape tomatoes) cut into fourths in wedges

1 red bell pepper, cut into strips

1/2 cup white onion, cut into long strips

1/2 cup olive oil

3 tablespoons white tarragon vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 275 F.

Sprinkle the bread crumbs on a baking sheet.

Drizzle lightly with olive oil. Toss.

Place the pan in the oven for 20-25 minutes until lightly browned.

Remove the pan from the oven and let the bread cubes cool.

While the bread cubes are toasting cook the pasta according to package directions.

Drain and set aside to cool.

Mix all the ingredients together.

In a large bowl, place the pasta, tomatoes, red bell pepper, onion and toasted bread cubes.

Pour over the vinaigrette and add the salt and pepper.

Toss well.

Let set for about a half an hour before serving.

The pasta salad will keep in the fridge for about 5 days and will improve over the first 24 hours. Taste again to see if you would like to add more salt. Toss again and serve.

I found Ronzoni Garden Delight Pastas at Walmart and the Trio Italiano just about jumped in my cart it wanted to go with me so bad. The feeling was mutual. They have one serving of vegetables per 4 oz portion – and you know you gotta have 8 ounces.

There are even 2 ways to save! A 1.00 coupon off any two Garden Delight items is in most newspapers on 6/28/15 (while supplies last). There is also an in store coupon for $0.55 off at Walmart starting 6/22/15. I got to take advantage of that one. Offer expires 8/2/15 (while supplies last).

Click here to check out Ronzoni’s Website with more products and recipes. If you don’t know where to find their pastas this Ronzoni locator will help – a lot.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Ronzoni, but all my opinions are my own. #pmedia #RonzoniSummer http://my-disclosur.es/OBsstV

The post Trio Italiano Panzanella Pasta Salad appeared first on Vegan in the Freezer.