Foodie Friend Peggy Lampman reviewed our new Bonnetti pasta and came up with this beautiful dish.

Try it yourself!

Print the recipe here

Recipe: Pastazanella


3 cups (uncooked) Al Dente Bonnetti Pasta

2 tablespoons plus 1/3 cup extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1  teaspoon minced fresh garlic

3 heaping cups of 1/2-inch pieces ripe tomato (1-2 large tomatoes)

2 cups of 1/2-inch pieces seeded cucumber (1 cucumber)

1 (packed) cup coarsely chopped fresh basil

1/3 cup diced red onion

Freshly grated Parmesan, as desired

Kosher salt and freshly ground pepper, as desired

2 tablespoon capers


In rapidly boiling, salted water, cook pasta for 5 minutes. Drain and toss with 2 tablespoons of the olive oil

Whisk remaining olive oil, vinegar and garlic together.

Toss pasta into vinaigrette and stir in tomato, cucumbers, basil and onion. Season to taste with Parmesan, salt and pepper. Let pasta salad sit 30 minutes, or so, for the flavors to combine. Sprinkle capers over top before serving.


Cooking & Prep time: 30 minutes (plus time to let the pasta sit)

Number of servings (yield): 4-6 servings (8 packed cups)


Copyright © Peggy Lampman’s dinnerFeed.


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