Pear pasta salad

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

1. 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.
2. 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.
3. 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.
4. Cover and refrigerate for at least 30 minutes and up to 1 day. Toss in the arugula just before serving.

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