Cauliflower tacos

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.

Nutritional Information Per 8 oz. (240 g)



  • 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)



  • 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


  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.