Panzanella Pasta

• 4 ounces uncooked whole wheat spaghetti
• 2 tablespoons plus 1/2 cup olive oil, divided
• 6 cups cubed French bread (1-inch pieces)
• 1/3 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 4 cups cherry tomatoes, halved
• 2 medium sweet yellow or orange peppers, chopped
• 1/2 cup pitted Greek olives
• 1/2 cup loosely packed basil leaves, torn
• 8 ounces feta or part-skim mozzarella cheese, cut into 1/2-inch cubes

1. Cook spaghetti according to package directions. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bread cubes; cook and stir 3-4 minutes or until toasted. Remove from heat.
2. In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly.
3. Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately.

whole wheat spaghetti, olive oil, bread, red wine vinegar, mustard, salt, ground pepper, cherry tomatoes, sweet yellow, olives, basil, feta

Taken from www.tasteofhome.com/recipes/panzanella-pasta/ (may not work)