Peggy’s Pasta Salad

Peggy Lampman's Pastazanella

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Servings 4 people

Ingredients
  

  • 3 cups Al Dente Bonnetti Pasta
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic
  • 3 heaping cups ripe tomato 1/2 inch pieces (1-2 large tomatoes)
  • 2 cups cucumber seeded and cut into 1/2 inch pieces
  • 1 cup fresh basil coarsely chopped
  • 1/3 cup red onion diced
  • freshly grated parmesan as desired
  • coarse kosher salt as desired
  • 2 tablespoons capers

Instructions
 

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

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