Ingredients
4 ounces uncooked whole wheat spaghetti2 tablespoons plus 1/2 cup olive oil, divided6 cups cubed French bread (1-inch pieces)1/3 cup red wine vinegar2 tablespoons Dijon mustard1 teaspoon salt1/2 teaspoon coarsely ground pepper4 cups cherry tomatoes, halved2 medium sweet yellow or orange peppers, chopped1/2 cup pitted Greek olives1/2 cup loosely packed basil leaves, torn8 ounces feta or part-skim mozzarella cheese, cut into 1/2-inch cubes
Preparation
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.
In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly.
Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately.
