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Un grand classique de tous les regroupements de famille est bien sûr la salade de pâtes qui est sucrée grâce à la vinaigrette qu’on met dedans. / Pasta salad, a family dinner classic, is best sweetened with the right kind of vinaigrette.

Pasta Salad Revisited

Preparation time: 15 minutes
Yield Serving Size: 4 side dishes

Here's a pasta salad recipe that's a little healthier thanks to the vegetables that have been subtly incorporated and the use of a low-sugar sauce. Just as delicious as a classic pasta salad recipe, young and old alike will appreciate this one!


  • 1 1/2 cups (375 mL) dry pasta (try other types of pasta such as multigrain or lentil)
  • 3 green onions, minced
  • 3 diced marinated (or fresh) red peppers
  • 1 can marinated artichoke hearts, drained and quartered
  • 12 black or Kalamata olives, cut in half
  • 12 cherry tomatoes, cut in half
  • 5 tbsp. Caesar salad dressing
  • 1 tbsp. tomato paste
  • 2 tsp. garlic powder
  • Fresh basil, to taste
Fried kale


  1. Preheat oven to 400°F.
  2. While the oven is heating, cook the pasta according to the manufacturer's instructions. Let cool.
  3. Coat kale with sunflower oil and place on a baking sheet. Bake for 8 to 12 minutes, until the kale is crisp; be careful, it goes from golden to charred quickly.
  4. Combine the dressing, tomato paste and garlic powder in a small bowl to make the sauce.
  5. Combine all ingredients except cabbage in a serving bowl. Garnish with the crispy cabbage and serve.
Photo credits: Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe
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