Try This Vegan Panzanella Pasta Salad

Want to enjoy Tuscan flavors with a vegan twist? Try this panzanella pasta salad by BOSH!. Panzanella traditionally refers to a bread salad made with stale bread, ripe tomatoes, onions, and a simple vinaigrette. This recipe adds pasta into the mix, creating a dish that is both hearty and refreshing, perfect for summer gatherings or a quick meal.

Read more: 6 Vegan Pasta Salad Recipes

The combination of crusty bread and pasta creates a unique texture that soaks up the flavorful dressing beautifully. This plant-based treat uses fresh tomatoes, homemade pesto, and onions with the pasta, adding a burst of color and freshness. The bread, lightly toasted, retains just enough crunch to contrast with the softness of the pasta and vegetables. A zesty vinaigrette ties everything together, infusing the salad with a tangy, savory flavor.

This panzanella pasta salad is versatile and easy to prepare. Moreover, it’s an ideal dish for picnics, barbecues, or a simple meal at home. It captures the essence of traditional panzanella while adding the comfort of pasta. You’ll get a dish that’s both satisfying and full of vibrant, fresh flavors. Whether you’re serving it as a main course or a side, this salad is sure to be a hit with everyone.

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Panzanella pasta salad

Panzanella pasta salad

This panzanella pasta salad is super simple and made in under 30 minutes. This one-bowl recipe is packed with all the classic panzanella ingredients with a twist. Mixed with basil pesto and the addition of pasta, this dish is a delicious addition to your summer lunches.

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Total Time 25 minutes mins

Course Lunch

Cuisine Italian, Vegan

Servings 4 people

Equipment

• 1 Baking tray
• 1 Saucepan 
• 1 Strainer
• 1 Large spoon
• 1 Knife
• 1 Chopping board
• 1 Bowl
• 1 Blender or food processor

Ingredients

  

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For the ciabatta croutons

• ½ ciabatta loaf
• 2 tbsp olive oil
• Salt and pepper to taste

For the salad

• 300 grams pasta we’ve used conchiglie
• 250 grams mixed cherry tomatoes
• 1 small red onion
• 2 tbsp capers
• 100 grams pitted olives
• 25 ml red wine vinegar
• 25 ml extra virgin olive oil
• 100 grams plant-based feta
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

For the pesto

• 40 grams fresh basil
• 20 grams pine nuts
• 2 tbsp nutritional yeast
• 100 ml olive oil
• ½ lemon

Instructions

 

• Preheat the oven to 180C.

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, 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.

Keyword 25 minutes, nutritional yeast, panzanella, plant-based feta, tomatoes, vegan pasta salad, vegan pesto, vegan recipes

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This recipe was republished with permission from BOSH!. You can find the original recipe here.

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