Pear pasta salad
Prep Time:
45 minutes
Cook Time:
10 minutes
Serving Size:
1-1/4 cup (310 mL)
Lunch
This portable recipe adds a sweet twist to the perennial favourite: pasta salad. With a flavour-packed combination of just-ripe pears complemented by salami, tart pickled peppers, fresh mozzarella and crunchy cucumbers, it's sure to surpass any offering from the deli counter.
Ingredients
Dressing
- 1/3 cup (75 mL) extra-virgin olive oil
- 1/2 cup (125 mL) plain 0% M.F Greek yogurt or light sour cream
- 3 tbsp (45 mL) red wine vinegar
- 2 cloves garlic, minced
- 1/2 tsp (2.5 mL) each salt and freshly ground pepper
- 2 tbsp (30 mL) chopped fresh oregano (or 1 tsp dried oregano)
Salad
- 1/2 lb (227 g) dried short pasta such as fusilli, rotini or farfalle (or 4 cups leftover cooked pasta)
- 2 ripe pears (270 g), peeled, cored and cut into bite-size pieces (about 1-1/2 cups)
- 2 mini cucumbers, halved lengthwise, sliced (about 1 cup)
- ¾ cup (175 mL) cocktail size Bocconcini, whole or sliced in half
- 60 g sliced salami, coarsely chopped (about ½ cup)
- 1/2 cup (125 mL) sliced pickled red peppers
- 4 cups (1L) packed baby arugula
Instructions
- In small bowl combine the olive oil, yogurt, vinegar, garlic, salt and pepper, Stir in oregano. (Dressing will keep up to 3 days in the refrigerator). Set aside.
- Bring a large pot of water to a boil. Add pasta and cook according to package directions until al dente (usually 1-2 minutes less than package directions). Drain and rinse under water to cool to room temperature; drain well.
- Place pasta, pears, cucumber, bocconcini, salami and pickled peppers in a very large mixing bowl. Pour in dressing and toss to coat well cover and refrigerate for 30 minutes. Just before serving, mix in arugula.
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| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 190 | |||
| Fat 10 g | 13 % | ||
| Saturated Fat 2 g + Trans Fat 0 g | 10 % | ||
| Cholesterol 10 mg | |||
| Sodium 220 mg | 10 % | ||
| Carbohydrate 20 g | |||
| Fibre 2 g | 7 % | ||
| Sugars 4 g | 4 % | ||
| Protein 6 g | |||
