Okanagan Sourdough Pasta Salad


Cook time: 15-20 minutes / Chill time: 2 hours, or preferably overnight Yields: 6-8 hearty servings (depending if this is your main course or served alongside your picnic fare) Est. Calories per serving: 411-308


  • 1.5 cups heirloom grape tomatoes in an array of colours
  • 1/4 cup pitted green olives in chili oil
  • 3/4 cup whole or sliced sundried tomatoes in oil
  • 1 container (approx. 1 cup) mini bocconcini cheese balls
  • 1/4 oil from the sundried tomato jar
  • 3/4 cup of your favourite seasonal herbs (oregano, basil, parsley or dill – make sure the flavours compliment each other if using more than one)
  • Avenue M Microgreens in your favourite variety (I used Spicy Mustard for this recipe!)
  • Coarse sea salt & fresh cracked pepper to taste
  • Optional: salami, chorizo or ham pieces if your family likes meat!


  1. Cook Kaslo noodles as indicated on package (typically 8-10 minutes). Strain, rinse, and allow to stand while you prepare other ingredients.
  2. In a large mixing bowl, combine halved heirloom tomatoes, sliced sun dried tomatoes, pitted and chopped/smashed olives, and bocconcini cheese balls.
  3. Add strained pasta noodles to the bowl.
  4. Drizzle sundried tomato oil over noodles, and mix all ingredients well.
  5. Add fresh herbs of your choice, and stir to evenly distribute. If using more than one herb, make sure the flavours compliment each other. For beginner chefs, I recommend buying a few different herbs to have a fun taste test at home! Try sprigs of assorted combinations on a spoonful of goat cheese, or with grape tomatoes or pasta noodles to see what your tastebuds like!
  6. Stir in plenty of fresh cracked pepper and sea salt to taste.
  7. After chilling for 2 hours (or overnight, if preparing the day before), pour the pasta mixture into a serving dish – or if travelling with it, leave it in the storage container for the next step. If you find that your salad isn’t as oily as you would like, feel free to drizzle more on by the tablespoonful until it’s your desired oiliness.
  8. Gather up your Boursin cheese and Avenue M Microgreens and Pea shoots, and generously top the salad with them. Be sure to leave this until right before serving, so your delicate microgreens stay fresh and crisp!
  9. You could also stir some of the goat cheese into the pasta salad before adding it to the serving dish for even more cheesy goodness!
  10. It’s ready to serve and impress your guests!

With loads of mouthwatering sun dried tomatoes, fragrant herbs, and cheese in every bite, this will be the star of the potluck! Or have all of your coworkers envious of your out-of-the-box homemade lunch idea!

See full blog post by Jamie Krause here. 

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