½ (450 g) package farfalle pasta, about 3½ cups (875 mL)
2 cups (500 mL) 2-inch (5 cm) pieces asparagus
1 cup (250 mL) plain Greek-style or Balkan-style yogurt
2 cloves garlic minced
1 cup (250 mL) multicoloured cherry tomatoes, cut in half
⅓ cup (75 mL) snipped fresh chives
¼ 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 min. Add asparagus during the last 2 min of cooking. Drain well.
Finely grate zest from 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. Serve and enjoy!
Variation: Try salmon instead of tuna and beans in place of asparagus.