The best delicious Vegetable Penne Bread Salad recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vegetable Penne Bread Salad recipe today!
Hello my friends, this Vegetable Penne Bread Salad recipe will not disappoint, I promise! Made with simple ingredients, our Vegetable Penne Bread Salad is amazingly delicious, and addictive, everyone will be asking for more Vegetable Penne Bread Salad.
What Makes This Vegetable Penne Bread Salad Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vegetable Penne Bread Salad.
Ready to make this Vegetable Penne Bread Salad Recipe? Let’s do it!
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3/4 c French bread cubes; 1″
6 tb Extra virgin olive oil
Salt and freshly ground
-black pepper; to taste
1 Bulb fennel; (about 1 1/2
-pounds)
1 Red bell pepper; stemmed &
-seeded
1 sm Red onion; halved
-lengthwise, slivered
4 Ripe plum tomatoes; cut into
-8 pcs each
3/4 c Pitted imported black olives
12 oz Uncooked penne pasta
2 tb Red wine vinegar
3/4 c Fresh basil leaves; slivered
Preheat the oven to 350F.
Place the bread cubes in a bowl and toss with 2 tablespoons of the olive
oil, salt and pepper. Spread in a single layer on a baking sheet. Bake for
about 20 minutes or until golden, shaking the pan occasionally. Set aside.
Trim off the base and ferns of the fennel, then slice the bulb lengthwise
into slivers and place in a large serving bowl. Cut the pepper lengthwise
into slivers and add to the fennel along with the onion, tomatoes and
olives.
Before serving, bring a large pot of salted water to a boil. Cook the penne
according to package directions.
Meanwhile, sprinkle the vegetables with salt and pepper, then toss them
with the remaining 4 tablespoons olive oil and the vinegar. Add the basil
and the reserved bread cubes and toss gently.
Drain the pasta. Rinse under cold water, drain again and toss with the
vegetables. Serve immediately.
Serves 6. Per serving: 412 calories, 57g carbohydrates, 10g protein, 17g
fat,
0.3 mg cholesterol
Published in Parade Magazine 4/26/98
Yields
6 Servings
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