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a picture of a panzanella pasta salad with croutons, tomato, onion, and plant-based feta

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
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
  

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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