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This easy-to-put-together, fresh-tasting meal might just become your go-to-pasta.

Prep time:
10 minutes
Cook time:
10 minutes
Photo of Spring Farfalle Nicoise Pasta

Recipe by Dairy Farmers of Canada - Milk Calendar 2018


  • cutting board
  • knife
  • large bowl
  • large pot


  • 1/2 (450 g) pkg farfalle pasta, about 3 1/2 cups (875 mL)
  • 2 cups (500 mL) 2-inch (5 cm) pieces asparagus
  • 1 lemon
  • 1 cup (250 mL) plain Greek-style or Balkan-style yogurt
  • 2 cloves garlic, minced
  • 1 cup (250 mL) multi-coloured cherry tomatoes, cut in half
  • 1/3 cup (75 mL) snipped fresh chives
  • 1/4 cup (60 mL) pitted and finely chopped Kalamata olives
  • 2 (170 g) cans of chunk tuna, preferably low-sodium, well drained

Variation: Try salmon instead of tuna and beans in place of asparagus.


  1. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook according to package directions or until al dente, 9 to 11 minutes. Add asparagus during the last 2 minutes of cooking. Drain well.
  2. Finely grate the zest from the lemon and squeeze out 3 Tbsp (45 mL) juice into a large bowl. Add yogurt and garlic; stir. Add tomatoes, chives, and olives. 
  3. Turn pasta and asparagus into the bowl. Stir in tuna, trying your best to leave tuna in chunks.

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