Pear pasta salad

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

1. 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.
2. 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.
3. 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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