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
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.
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.
Turn pasta and asparagus into the bowl. Stir in tuna, trying your best to leave tuna in chunks.
Sausage, apple and cheese create the ultimate autumn flavour combination. The creamy Cheddar sauce, sweet fall apple and garlic seasoned sausage make for a delicious dinner or hearty lunch. Select locally grown ingredients for best results!