Recipe - Vegetable Penne Bread Salad

Three fourths cup French bread cubes; 1"
6 tablespoon 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
Three fourths cup Pitted imported black olives
12 ounce Uncooked penne pasta
2 tablespoon Red wine vinegar
Three fourths 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@AOL.com

Recipe by: Sheila Lukins

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 26,
1998