Pear pasta salad
This portable pear recipe adds a sweet twist to the perennial favourite: pasta salad. With a flavour-packed combination of just-ripe USA Pears complemented by salty salami, tart pickled peppers, fresh mozzarella, and crunchy cucumbers, it’s sure to surpass any offering from the deli counter. Plus, a lightened-up version of the classic creamy dressing, substituting Greek yogurt for mayonnaise, makes for a healthier option.
45 min
0 min
420
1/10th recipe (240g)
Ingredients
Dressing
- ½ cup (125 mL) extra-virgin olive oil
- ½ cup (125 mL) plain Greek yogurt
- 3 tbsp (45 mL) red wine vinegar
- 2 cloves garlic, minced
- ¾ tsp (3 mL) kosher salt
- ½ tsp (2 mL) freshly ground black pepper
- 1 tbsp (15 mL chopped fresh oregano (or 1 tsp/5 mL dried oregano)
Salad
- 1 lb. (500 g) dried short pasta, such as fusilli, rotini, or farfalle
- 2 firm but ripe red USA pears, cut into bite-size pieces
- ½ cucumber, halved lengthwise, seeded and sliced
- 8 oz. (240 g) bocconcini (bite-size fresh mozzarella balls)
- 4 oz. (120 g) sliced salami, coarsely chopped
- ½ cup (125 mL) sliced pickled red peppers
- 3 cups (750 mL) baby arugula
Instructions
- To make the dressing: In a blender, combine the olive oil, yogurt, vinegar, garlic, salt, and pepper. Blend until smooth. Stir in the oregano. The dressing will keep for up to 3 days in the refrigerator.
- To assemble the salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until tender. Drain and rinse under cold water to cool to room temperature; drain well.
- Place the pasta, pears, cucumber, bocconcini, salami, and pickled peppers in a very large bowl. Pour in the dressing and toss to coat well. Taste and adjust the seasoning.
- Cover and refrigerate for at least 30 minutes and up to 1 day. Toss in the arugula just before serving.
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