Laura Bonicelli's Blog

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I'm a pasta girl. I grew up making it and love eating it. I also love vegetables and they have really become the focus of much of my recipe development. This dish is a wonderful surprise. The texture is so perfectly pasta like and just like pasta, it is a great background for sauce, cheese, pesto, or whatever you would pair with pasta.

It is so rewarding to cook food that tastes great is and good for you as well. That doesn't mean never using butter or never having any fun.

I use organic chicken breasts and lots of vegetables to make this pasta salad, but the tangy, zingy dressing along with the feta is what really sets it apart. Perfect for a buffet, family gathering, or midweek dinner, this pasta salad is one of those recipes that everyone will ask you for.

Making ravioli is one of my favorite things to include in my cooking classes. It was a very "special occasion" dish when I was growing up.

I made my first Beef Stroganoff from the first cookbook I owned when I was 20 years old. I remember it had cooking wine, ketchup, boullion cubes and tons of sour cream.