- 8 ounces spaghetti
- 2/3 cup cherry tomatoes, halved
- 2/3 cup mozzarella, cubed
- 3 tablespoons EVOO
- 2 slices soft whole wheat sandwich bread
- pinch dried oregano
Cook pasta according to package directions; cool 1 1/2 cups in bowl. Add tomatoes, cheese and 2 tbsp. EVOO; toss and season. In food processor, grind bread into crumbs. Heat remaining 1 tbsp. EVOO in skillet over medium-high. Add crumbs and oregano; stir until golden, 6 to 8 minutes. Serve 2 tbsp. crumbs with pasta salad (pack separately).