Spring Farfalle Nicoise Pasta - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

Equipment

cutting board
knife
large bowl
large pot

Ingredients

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

Directions

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.