- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
|1 lb||Orichette Pasta|
|1||English Cucumber, small diced|
|½||Red Onion, small diced|
|½ cup||Kalamata Olives, pitted and chopped|
|1 pt||Heirloom Cherry Tomatoes, halved|
|2 Tbsp||Fresh Basil, chiffanade|
|1 cup||Boccocini Balls, torn or diced into pieces|
|1½ cup||Favorite Italian or Greek Vinaigrette|
|4 cups||Day Old Sourdough Bread, cubed|
|4 cloves||Garlic, grated|
|½ cup||Olive Oil|
|6 Tbsp||Parmesan Cheese, grated|
In salted boiling water, cook pasta to al dente. Drain and rinse with cold water to stop cooking process. Transfer to large bowl. Add the cucumber, onion, olives, tomatoes, basil, boccocini and dressing. Mix well. Set aside.
For the croutons, in large bowl, toss together the bread, garlic, olive oil and Parmesan cheese. Lay out on a baking sheet and sprinkle with salt and pepper. Bake in preheated 350 degree oven until browned and crispy, about 10-15 minutes.
To serve, add the croutons to the pasta mixture and mix well. Transfer to large serving platter or bowl.