This recipe was created for us by our Alberta Milk chef. It highlights this month’s superfood, whole wheat pasta. The beauty of this recipe is its versatility and eye appeal but with the added bonus of being very easy to prepare. It’s even easier if you cook the pasta early in the day and make the dressing while it cooks. At meal time all that will be left for you to do is chop the peppers and green onions and halve the tomatoes, toss with pasta and then add the dressing to taste. Because this recipe makes a lot of dressing, simply add enough dressing to moisten the salad, and then serve the remainder on the side. This way everyone can add the amount they like to suit their taste.

Use the leftover dressing on another salad or as a delicious dip for vegetables. You can easily convert this recipe to a Caesar Salad Dressing by swapping the basil for chopped garlic and a squeeze of lemon.

If you have tried whole wheat pasta in the past and not enjoyed it, this recipe is an excellent opportunity to experiment and try it again. The dressing is flavourful enough to distract from the slight difference in taste and texture of the whole wheat pasta. In the past few years whole wheat pasta has come a long way and is now more tender and less chewy than the original version.

Do you use whole wheat pasta? What are your favourite recipes?