Vegetable penne bread salad

Yield: 6 Servings

Measure Ingredient
¾ cup French bread cubes; 1"
6 tablespoons 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 small Red onion; halved lengthwise, slivered
4 Ripe plum tomatoes; cut into 8 pcs each
¾ cup Pitted imported black olives
12 ounces Uncooked penne pasta
2 tablespoons Red wine vinegar
¾ cup Fresh basil leaves; slivered

Preheat the oven to 350øF.

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 Typed and Busted by Carriej999@...

Recipe by: Sheila Lukins

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 26, 1998

Similar recipes