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Tuscan Pasta Salad

Serves 4.


    Tuscan Pasta Salad

    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


    • 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)


    Per serving:

    • calories354
    • protein10g
    • fat17g
      • saturated fat3g
      • trans fat0g
    • carbohydrates45g
      • sugars6g
      • fibre6g
    • sodium324mg



    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.


    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.



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    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

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    There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).