Here’s a salad that will get you excited about Canadian ingredients such as mustard and locally grown produce. Saskatchewan produces the majority of the world’s supply of mustard seed and an oil pressed from an ancient grain called camelina is now produced there as well.
If you want to make this gluten-free, substitute quinoa, rice, or our Garfalo gluten-free penne.
- 8 oz (225gr) pasta (oriechette, mini shells, farfalle/bowtie, orzo, or Israeli couscous)
- 6 oz (170gr) peameal or back bacon, cut into thin strips, 1 inch (2.5cm) long
- 1 pint Canadian grown tomatoes; hot house or field tomatoes chopped, grape or cherry tomatoes quartered
- 4 oz (110gr) extra old Canadian cheddar, shredded
- 1 green onion, thinly sliced
- 1 Tbsp locally grown basil, chiffonade (thinly sliced)
- ½ cup your favourite Canadian grown greens (spinach, arugula, chard), chiffonade or sliced into thin strips
- ¼ cup (60ml) Roasted Onion & Garlic Camelina Oil (substitute your favourite garlic infused oil
- 2 Tbsp Mrs. McGarrigle's maple mustard (or your favourite Canadian mustard)
- 2 Tbsp Niagara Maple Vidal vinegar
- salt & pepper to taste
Cook the pasta in plenty of salted boiling water until al dente; don’t ignore the pasta while it cooks. Salads never benefit from overdone pasta. Immediately drain the pasta and run under cold tap water to stop the cooking process. Toss with a drizzle of olive or grapeseed oil and cool in the fridge. When cool, toss the pasta with the back bacon, tomatoes, shredded cheddar (warm pasta will melt the cheese), and green onion.
Whisk together the vinaigrette ingredients. You can make this ahead and keep in the fridge. Just before serving, toss the pasta salad with the basil, greens, and vinaigrette.
Enjoy, and remember to always keep your cool. Don’t let cold foods stand at room temperature for more than two hours.