The May-long (Victoria Day) weekend is almost here and that means many people will be packing up to head out camping. Now, in Alberta, you are guaranteed at least one of two things (if not two of two) on this first long weekend of the year: 1. Snow and 2. Lots of memories.

One of the memories I’m sure you don’t want to have is that of stress around what you’re going to eat for the weekend. This pasta salad is a great make-ahead to pack in the cooler for a quick, nutritious meal. Camping food is fun every once and a while, but if you’re anything like me, you get tired of smokies and marshmallows pretty darn quick.

If you read any of my blogs, there’s a common theme in all of them: I like recipes that you can put your own twist on. This recipe and blog is no different. I found this salad recipe so great because the dressing has the zip of lemon, which means you can switch out almost any veggie and/or protein to fit your family’s preference.

Alternative Choices

  • Cucumber
  • Fresh green beans
  • Chicken
  • Salmon- smoked or BBQ’d
  • Edamame beans
  • Artichoke hearts
  • Lime (for lemon)
  • Hemp hearts (for a breakfast twist)

Get Crazy- Salad for Breakfast?!

Salad for breakfast! Why not? Spring is not only the start of camping season, it’s when we start to see more delicious local fruits make their way into stores again. Try making this savoury salad sweet by substituting fresh fruit for veggies, sliced almonds for tuna, and a dash of maple syrup for chives and garlic. It’s surprisingly yummy and packed with energy so you’re ready to take on whatever challenges the wilderness throws at you. 

Are you going camping this long weekend? We’d love to hear about your favourite spot! 

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Spring Farfalle Nicoise Pasta Salad
Prep Time
10 minutes
Cook Time
10 minutes


1 package (500 g) farfalle (bowtie) pasta
2 cups (500 ml) 2-inch (5 cm) pieces asparagus (about 1 bunch)
1 lemon, zested
3 tbsp (45 ml) lemon juice
1 cup (250 ml) plain Greek yogurt
2 cloves garlic, minced
1 cup (250 ml) multicoloured 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 cans (170 g) chunk tuna, rinsed and drained


  1. Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente, 9-11 minutes. Add asparagus during the last 2 minutes of cooking. Drain well.
  2. In a small bowl, mix together lemon zest, lemon juice, yogurt, and garlic. Add tomatoes, chives, and olives. Add pasta and asparagus. Mix well.
  3. Break up tuna and add to pasta mixture. Stir until combined. Serve hot or cold.