Pamela Durkin
Probiotic-rich yogurt and heart-healthy olive oil replace calorie-laden mayonnaise in this waistline-friendly pasta salad. It’s the perfect summertime accompaniment to grilled chicken or fish.
Olive pitting 101
To pit an olive, simply place the olive on a flat surface and firmly press down on it with the side of a large chef’s knife. Press the olive and pull out the pit.
Tuscan Pasta Salad
Ingredients
- 1/2 cup (125 mL) plain yogurt
- 2 roasted garlic cloves, peeled and minced
- 3/4 tsp (4 mL) dried basil
- 1/2 tsp (2 mL) marjoram
- 1/4 tsp (1 mL) oregano
- 1/4 tsp (1 mL) thyme
- 1/4 tsp (1 mL) red pepper flakes (not chili flakes)
- 1/4 tsp (1 mL) salt
- Freshly ground pepper, to taste
- 1/4 cup (60 mL) extra-virgin olive oil
- 1/4 cup (60 mL) red wine vinegar
- 12 oz (340 g) whole grain or gluten-free pasta spirals
- 1 sweet red pepper, seeded and chopped
- 1 cup (250 mL) steamed green beans, cooled and cut into 1 in (2.5 cm) pieces
- 1/4 cup (60 mL) sliced pitted black olives
- 1/2 cup (125 mL) minced fresh parsley
- 1/2 cup (125 mL) halved cherry tomatoes
- Grated ricotta salata for garnish (optional)
Nutrition
Per serving:
- calories354
- protein10g
- fat17g
- saturated fat3g
- trans fat0g
- carbohydrates45g
- sugars6g
- fibre6g
- sodium324mg
Directions
01
To make dressing, place yogurt, garlic, and spices in medium-sized bowl. Gradually whisk in oil and vinegar until well combined. Alternatively, blend all ingredients in blender for a few seconds until thoroughly mixed. Set aside while you assemble the salad.
02
Boil pasta according to package directions or until al dente. Drain and run under cool water to stop the cooking process. Place cooked pasta in large bowl and add remaining salad ingredients. Pour dressing over top and mix thoroughly. Garnish with a few fresh basil leaves and grated ricotta salata.
