Pasta salads and summer just go together, and this recipe from Canadian Living has been a favourite of ours for years. It goes well with grilled meats and can be served as vegetarian entrée. It serves a crowd and – best of all – it can be made ahead.

Toss the cooked pasta with half the dressing and let it cool

Add tomatoes, onion, parsley, olives, cucumber and feta cheese

To avoid additives and preservatives in this recipe, be sure to use fresh lemon juice. Check the ingredients on the anchovy paste, black olives and feta to be sure they are free of colour and preservatives.

This delicious salad can be made a day in advance


8 cups farfalle (bow tie pasta)

½ cup extra virgin olive oil

1/3 cup lemon juice

1 tbsp anchovy paste (comes in a tube; available at fish stores; keep in fridge)

2 cloves garlic, minced

1 tsp dried oregano

Pinch each salt and pepper

1 small cucumber

2 cups small cherry tomatoes

1 cup small black olives (I use kalamata)

1 cup chopped red onion

½ cup chopped fresh parsely

1 cup crumbled feta cheese (about 4 oz)


In large pot of boiling salted water, cook farfalle for 8 to 12 minutes until tender but firm; drain well. Meanwhile, whisk together oil, lemon juice, anchovy paste, garlic, oregano, salt and pepper; toss half with pasta. Let cool to room temperature, stirring occasionally.

Cut cucumber in half lengthwise. Scoop out seeds and thinly slice crosswise. Add to pasta along with tomatoes, olives, onion, parsley and remaining dressing; toss to coat well. Gently stir in feta cheese. Salad can be served right away or covered and refrigerated for up to 1 day. Serves 8-10.

From the Canadian Living Pasta Cookbook