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Tuscan Style Notta Pasta

Tuscan Style Notta Pasta  Recipe

We substituted Notta Pasta for bread in this classic salad.  It has all the flavors of Panzanella without the gluten.


4 servings


20 minutes

Ingredients 1/2-16 oz box Notta Pasta Fettuccine
2-3 medium sized tomatoes, sliced into eighths
8 oz mozzarella, cubed
1 cup thinly sliced red onion
1/2 cup small green Spanish olives
1/2 cup chopped basil
1-12 oz jar marinated artichokes
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon garlic powder
Fresh cracked pepper
1. Put a large pot of salted water on to boil.
2. Meanwhile add tomatoes, mozzarella, onion, olives and basil to a large bowl.
3. Drain artichokes and add to vegetables, reserving 1/2 cup liquid from jar.
4. In a small bowl whisk together reserved artichoke liquid, oil, vinegar, salt, garlic powder and pepper to taste.
5. Boil Notta Pasta according to directions on box. Drain but do not rinse. Pour pasta back in pot and add dressing, mixing until coated.
6. Add pasta to vegetables and toss until combined. Serve.

Tuscan Style Notta Pasta

Nutrition Facts:*



FAT: 57g 


SODIUM: 1400mg 

CARBS: 103g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Tuscan Style Notta Pasta

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