It’s almost time to cheer on our country’s team in the Winter Olympics. This February, countries will compete in Milan, Italy, a global capital for fashion, design and food. If you’ve been to Italy, you know just how good the pizza and pasta are, but they wouldn’t be the same without fresh, aromatic and slightly tangy marinara sauce.

On paper, marinara is perhaps one of the simplest sauces to make, but its complexity lies in restraint, technique and ingredients. We asked four local chefs what makes their marinara sauce top-tier, for a little friendly competition as we gear up for the Olympics.

Son of a Peach’s Chef Bart Nadherny 

The farm-to-table sauce

Neighborhood pizzeria Son of a Peach prides itself on its pure and rustic tomato sauce. Made with Stanislaus canned tomatoes — an Italian family company based in California — these tomatoes are packaged within four to six hours of being picked, making them peak-season and vibrant in colour and flavour. Chef Bart adds fresh basil and garlic, a sprinkle of chili flakes and a bit of extra-virgin olive oil before the sauce cooks on top of their pizza dough. A taste of Son of a Peach’s tomato sauce and you’re transported to a sunny farm where tomato vines thrive and produce fresh, floral fruit.

2049 Pine Street #62, Burlington
heypeachy.com

Di Mario’s Trattoria’s Culinary Director Claudio Aprile 

The perfectly timed sauce

For Claudio Aprile, making marinara sauce is a meticulous dance. The key is knowing the exact moment to add finely-diced onion to olive oil and knowing how long to keep crushed garlic in the mix before removing it, to impart flavour without overpowering the palate. It’s not about showing off technique or trying to outdo yourself.

The best tomato sauce is minimalist. At Di Mario’s, San Marzano tomatoes are the main act in the sauce, which is the backbone of the menu, used for their veal parmesan and a variety of pastas. Claudio credits Chef Gianpiero Todina for his simplistic — but oh so intelligent — approach to Italian cooking.

1455 Lakeshore Road, Burlington
dimarios.co

Sotto Sotto’s Chef Nabeel Sadaq

The labour of love sauce

Chef Nabeel at upscale Italian restaurant Sotto Sotto boils and peels roma tomatoes to make their well-loved marinara sauce. Once soft, the tomatoes are blended and cooked down with shallot, green onion, garlic, salt and pepper for at least half an hour — but the longer, the better. The result is a balanced bite that is sour (in a good way), punchy and silky-smooth. It’s so good that customers frequently walk to the kitchen to compliment the staff. Chef Nabeel recently had a customer tell him it was the “best tomato sauce” she had ever tasted. Sotto Sotto’s marinara pizza is a refined dish that pairs the sauce with just anchovies and parsley. 

139 Trafalgar Road, Oakville
sottosotto.ca/oakville/

Michelle’s Duelling Grandmas

My late grandmother, Grace Morra, made a killer sauce by browning tomato paste, deglazing it with water, and adding canned plum tomatoes, onion, herbs, and a pinch of sugar. It cooked for hours and had a deep red colour and a rich, smoky tang. 

Meanwhile, Grace’s mother-in-law (my great-grandmother Lena) made an entirely different sauce using only tomato paste, water, and seasonings. My dad would never have dared tell his mother that sometimes, for a change, he secretly loved his Grandma Lena’s sauce. Sacrilege! 

Verace’s Chef Tomo Kovacek

The authentic sauce  

Why change a good thing? At Verace, Chef Tomo swears he’ll never switch up his marinara sauce. His authentic approach to Italian cuisine has earned the restaurant VPN (Verace Pizza Napoletana) status, an Italian designation that strictly manages artisanal pizza making. Chef Tomo uses high-quality Italian olive oil and cooks San Marzano tomatoes with basil and garlic before finishing the sauce with parsley and seasonings. He graduated from culinary school in former Yugoslavia near Italy and has long been passionate about Italian cuisine. This passion is evident in his marinara sauce, whether it’s used for Verace’s bolognese, gnocchi or as a dipping sauce for calamari. 

312 Lakeshore Road East Unit 3-5, Oakville
veracepizza.ca

by Lauren Medeiros

Entertaining season is upon us. It’s time to light a candle or two, bring out those festive platters, and have fun making (and eating) hors d’oeuvres. Whether you’re hosting your own get-together or joining a potluck, the following no-fuss, inventive snacks are wonderful additions to your holiday menu. No utensils required!

Charcuterie Nachos

Say goodbye to chopping veggies, melting cheese and cooking up beef or beans. Charcuterie nachos are a simpler, more elegant twist on the traditional snack. Just lay out your favourite chips on a platter, layer as you like, and tear on some prosciutto. Finish with a sprinkle of fresh parmesan and a touch of lemon zest for a bright kick. Sea-salted kettle chips work best for this appetizer, but feel free to get creative. There are so many chip flavours out there! For locally sourced cured meats, check out Farmhouse Artisan Cheese in Oakville.

Smoked Salmon Waffle Sticks

Waffles aren’t just for breakfast — they make the perfect base for a variety of flavours. Their little divots are ideal vessels for tasty toppings. Cut your waffle into even strips, about 3 to 5 squares wide depending on size. Rectangular waffle makers work best, but traditional round ones are fine too — just trim the edges. You can find great waffle makers at Nicetys or Think Kitchen. Fill each square with smoked salmon, herb cream cheese and capers for a rich, crowd-pleasing finger food.

Mortadella, Burrata and Pistachio Crostini

This winning trio of ingredients is showing up on menus around the world, and for good reason. Together on a baguette, they are a fun twist on bruschetta. Start by drizzling baguette slices with a quality olive oil from The Splendid Olive, The Urban Vine, The Olive Oil Dispensary, or Olives en folie. Toast the drizzled slices in the oven, watching closely — they can go from golden to burnt quickly! Let the toast cool, then top with fresh burrata, mortadella and crushed salted pistachios. A drizzle of honey is optional but adds a lovely sweetness.

Shrimp & Avocado Rice Paper Cups

Did you know that rice paper bubbles and crisps beautifully when shallow-fried? To make cups, cut sheets into even squares and fry in vegetable oil one at a time, gently pressing the centre with tongs or a spoon so the sides curl up. Mix cooked, cooled shrimp with cubed avocado, a dash of soy sauce, maple syrup and sesame oil. Spoon the mixture into the crisped cups and top with toasted sesame seeds. For quality produce and pantry staples, check out Village Boutique Foods or Picone’s Fine Foods.

Whipped Feta Dip

Start with a good quality feta (the kind that comes in brine, not pre-crumbled). In a blender or food processor, blend with cream cheese or Greek yogurt, olive oil, and lemon juice or zest. Use this as a base and get creative. Minced garlic and oregano make it Mediterranean. Dill makes it dilly. For a salty-sweet punch, add crispy prosciutto or bacon and drizzle with warmed honey. And if you want this popular dip to scream Christmas, add maple syrup and top with dried cranberries and crushed pistachios.

Salted Butter Dates 

The secret to this addictive hors d’oeuvre is high-quality salted butter — try Cow’s, available at Denninger’s. Slice dates lengthwise (without cutting all the way through) and remove the pits. Stuff each one generously with butter, and top with a bit of flaky salt. Trust me on this. Chill on a baking sheet, then remove about five minutes before serving. The cold, salty butter against the sticky-sweet date is an unexpected yet unforgettable pairing.

Not making your own appetizers this holiday season? Opt for catering from these great local businesses!

The Platter Company
175 Plains Road East Unit 1, Burlington
theplattercompany.ca

Indulgables
185 Main Street North, Waterdown
indulgables.ca

Gouda Thyme
550 Speers Road, Oakville
goudathyme.com

Boffo’s Fine Foods
334 Kerr Street, Oakville
boffos.net

The Block Co
395 John Street, Burlington
theblockco.ca 

By Lauren Medeiros

Canadians love their hot, cozy, winter drinks, and we grown-ups tend to like them spiked. Why do alcohol and heat pair so beautifully? 

“When spirits are warmed, their aromatic compounds become more volatile, intensifying body and aroma while softening sharp alcohol notes,” says Sam Nasiry at Maverick Distillery in Oakville. “That’s why drinks like mulled wine or hot buttered rum feel so comforting. Heating gently accentuates flavour complexity and natural sweetness without evaporation.”’

Sweet, Silky Sipping

Every bit as tasty and calorie-rich as it sounds, hot buttered rum dates back to colonial USA, when New Englanders were trying to improve the taste of the harsh-tasting rum they were distilling from Caribbean molasses in the 1600s. Essentially, this old favourite consists of a “batter” (made of softened butter, brown sugar, and warming spices like cinnamon, nutmeg and allspice) mixed with dark or spiced rum and hot water. Some variations call for vanilla extract, a pinch of salt, or even vanilla ice cream for added silkiness.

It goes without saying that hot chocolate is a winter essential, served at ice skating rinks all over North America. Grown-ups and gourmets can augment the appeal of this classic in myriad ways. There’s mint hot chocolate, hot chocolate eggnog, white hot chocolate, Mexican hot chocolate (with cayenne and cinnamon), mocha hot chocolate, peanut butter hot chocolate, and more. Make an even cheerier batch by adding spirits like peppermint schnapps, coffee liqueur, Irish cream, whiskey, or rum.

“Mulling” means to let something stew (in a good way) for a while, just as we “mull over” a brilliant idea. Many hot drinks, including wine, cider, chai, and hot chocolate, grow more delicious when mulled with aromatics such as cinnamon sticks and orange peels.By Michelle Morra

Coffee With Swagger

We won’t tell anyone if you slip a shot of liqueur into your coffee at Christmas brunch. The flavour lends itself magically to a little chocolate liqueur, Irish cream, anise liqueur, orange liqueur, or whiskey. Not just for mornings, spiked coffee is the crown jewel of liquid desserts after a feast. Mix up your favourite recipe for Spanish, Irish, or Monte Cristo coffee topped with whipped cream.

Bear in mind that there’s a right and a wrong way to build a hot cocktail. “The biggest mistake is boiling the alcohol itself,” Nasiry says. “Always add spirits last, after the liquid base has cooled slightly below boiling (around 160–175°F).”

Fruit and Spice

Mix red wine with spices, heat it up, and savour a cup of mulled wine. You’ve just time-travelled to the drink’s heyday in Medieval England, where wine was likely safer to drink than the water. If wine was of inferior quality, the English made it taste better just as the ancient Greeks and Romans did — by drinking it warm with a mixture of fragrant spices like cinnamon, cloves and star anise. Honey, citrus slices, or citrus peels are common additions. The Germans call their mulled wine “Glühwein” — buy a bottle at Denningers or Ikea, and just heat and serve. Note: Though red wine is the traditional base for this festive drink, white and rosé also do the trick.

Recipes abound for hot holiday cocktails, but it can be fun to fuse booze with your favourite flavours and concoct your own special hot Christmas punch, tea, java, cider, or nog. The key, Nasiry says, is to “balance rich sugars (like maple or honey) with acidity (from lemon or citrus) for structure, and use aromatics like cinnamon, nutmeg, or clove sparingly. They should complement, not overpower, the spirit.”

The holidays are about embracing small indulgences. So, when the weather outside is frightful, warm your insides with a steaming cup of cheer.  See page 128 for three hot toddy recipes, courtesy of Maverick Distillery Ltd.

By Michelle Morra

Golden in colour and sweet on the palette, late harvest wines coat the tongue with complex layers of floral and fruity undertones. Niagara wineries excel at creating these liquid crown jewels of autumn. Anyone in search of the perfect host gift or a special addition to their own table simply must try one.

What is a late harvest wine?

Late harvest wines are made from grapes that are left on the vine well past the typical harvest period. Over time, the grapes naturally dehydrate, and this loss of water creates a greater concentration of sugars and flavours. According to VQA Ontario standards, wines are categorized based on the grape’s sugar level (measured in degrees Brix) at harvest, with late harvest wines starting at 22° Brix and Icewines topping 35°.

While traditional late harvest wines achieve their sweetness through this natural desiccation, wineries like Pillitteri Estates take a unique approach. “We make our late harvest wines from the second pressing of icewine grapes,” says Jeff Letvenuk, Director of Marketing at Pillitteri. “This method retains much of the flavour intensity and complexity that people love in icewine, but with a lighter sweetness and more approachable profile.”

The Late Harvest Riesling 2019 from 13th Street Winery results from a similar process, as described in the company’s winemaking notes: “Following the pressing of the juice for icewine, the frozen grapes were allowed to slightly warm resulting in the perfect juice for Late Harvest Riesling.”

Because the grapes hang longer, sometimes through freeze-thaw cycles, late harvest wines develop a range of flavours — from bright citrus and stone fruit to more decadent notes of caramel and dried apricot. Popular grapes used in Pilliteri’s late harvest wines include vidal, riesling, and cabernet. Vidal offers lush tropical fruit, Riesling brings vibrant citrus and minerality, and Cabernet provides a striking red fruit expression that’s rare in sweet wines.

Over at Malivoire Wine Company, Shiraz Mottiar, General Manager and Winemaker, champions gewürztraminer when producing late harvest wines. “It really showcases the floral, spicy, and exotic fruit characteristics found in the variety,” he says.

Icewine vs. Late Harvest

Some people taste similarities between late harvest wine and icewine, for good reason. “Think of late harvest as the little brother of icewine,” says Letvenuk. “It’s more widely approachable, with a lower price point, but lacks the intense finish Icewine aficionados crave.”

Still, both styles must be made with naturally sweetened juice. Icewine requires a minimum residual sugar of 100g/L (often much more), whereas late harvest wines can vary widely, with some as low as 30g/L.

Dessert and beyond

Late harvest wines are surprisingly versatile. Though often labelled as dessert wines, they have a natural acidity and balance and pair well with a range of dishes, especially when on the drier side. “They’re especially popular in Asian cuisine pairings,” Letvenuk adds, “where the wines’ fruit and aromatics complement heat and bold flavours beautifully.”

Mottiar agrees: “Our 2023 late harvest gewürztraminer at 30g/L can work with sweeter dishes in Filipino or Cantonese cuisines, or alongside cheeses and pâtés.”Whether you’re enjoying a bottle of Pillitteri’s Canada Collection Vidal Late Harvest or a Gewürztraminer from Malivoire, Niagara’s late harvest wines showcase the region and its winemaking artistry, one sweet, satisfying sip at a time.

The next time you scan the wine aisles, expand your taste horizons by reaching for this hidden gem of the Niagara wine scene.

Because the grapes hang longer, sometimes through freeze-thaw cycles, late harvest wines develop a range of flavours — from bright citrus and stone fruit to more decadent notes of caramel and dried apricot.

Local Links:

Malivoire Wine Company
4260 King Street, Beamsville
malivoire.com

Pillitteri Estates Winery
1696 Niagara Stone Road, Niagara-on-the-Lake
pillitteri.com

13th Street Winery
1776 Fourth Avenue, St. Catharines
13thstreetwinery.com

By: Michelle Morra

Everyone remembers their first time…visiting a pub, that is! I certainly do because a pub was the location of my first date with my future husband. With its welcoming plush and wooden interior, delicious food and many beverage choices, our conversation soon flowed as smoothly as the imported beer! 

Years later pubs are even more popular in Halton. They are not a new concept, but they have remained relevant in a fickle hospitality landscape. Pubs and taverns have dotted Southern Ontario as a stopping point for travellers since the late 18th century. More recently, pubs gained popularity as craft beers and brewpubs burst on to the scene in the late 1980s and early 1990s. 

High energy bars have their place, but if you are looking to carry on a conversation over a plate of nourishing food and a drink (or two), exploring one of the many pubs in our area is a great option.

In an era where many people are more connected to their phone than to each other, the sense of well-being that you feel at a pub is priceless. Much of that has to do with nourishing, “stick to your ribs” meals (steak and kidney pie, anyone?). Over the years pub cuisine has evolved, with most offering more comprehensive menus. As the public’s tastes and needs have changed, so have pubs.

The menu at King’s Arms in Oakville, for instance, features indulgences like Lobster Grilled Cheese and Korean BBQ Steak bowl, in addition to wings and other traditional pub fare. The venue has regular “Pour & Pair” social hours, and periodically hosts upscale theme nights (Greek Night, Valentines Day) that it promotes via slick social media posts geared to a young crowd.

The Dickens in Burlington, while retaining many of its traditions in terms of cozy ambiance and hearty food, hosts live bands, karaoke, trivia nights… and their well-stocked bar also offers non-alcoholic options like zero-proof beer, passionfruit juice, or milk.

Ye Olde Squire has been operating in Aldershot for close to seven years, and prides itself on being a home away from home for its customers. As Jenn Maguire, General Manager, explains, “Our signature dishes are British influenced but we also offer classic pub fare as well to make sure we cover all of our bases for those walking through the doors. Especially now with a growing demand for gluten free dishes, vegetarian and sometimes vegan, we always want to make sure everyone that is coming into our pub can find something they like.”

The Royal Coachman in Waterdown celebrates its 30th anniversary this year, and is housed in a Victorian manse, circa 1868, which recently received historical status.  

As Leigh Dinenn, General Manager shares, “In the British sense, a pub is the hub of the community, a meeting place for everyone to get together and, in the past, to share the tales of the day. It’s also a restaurant and a meeting point. It’s all encompassing. You can take your family to a pub, or you can have a business meeting, or a date.”

While Canadians often associate pubs with a British style of food, the Royal Coachman strives for “comfort food, hearty and wholesome,” Dinenn says.

With fall nipping at our heels, it’s time to get comfortable and raise a glass! Now is the perfect time to meet friends in the warm glow of your friendly neighbourhood pub.

“It’s all encompassing. You can take your family to a pub, or you can have a business meeting, or a date.” – Leigh Dinenn, General Manager, The Royal Coachman

Local Links:

The Dickens
423 Elizabeth Street, Burlington
thedickens.ca

The Kings Arms
323 Church Street, Oakville
kingsarmsoakville.com

The Royal Coachman
1 Main Street North, Waterdown
royalcoachmanpub.com

Ye Olde Squire, Aldershot
127 Plains Road West, Burlington
yeoldesquire.ca/aldershot

BY CYNDI INGLE

The alcohol-free trend is no longer a niche movement but is quickly becoming a mainstream shift in drinking culture. Craft breweries are debuting complex, full- bodied non-alcoholic beers, while major wine and spirits producers are developing remarkably similar renditions of traditional favourites, minus the buzz.

The Sobr Market, alcoholic bottle shop, a non-tastingroom and online marketplace, has witnessed the growing demand for alcohol-free beverages since it opened in 2022. “Being sober is an overall lifestyle movement,” says co-founder Jessie Haliburton. “There are far more people now being cognizant of their health — mentally, physically, and, even spiritually.”

Jessie and her husband Shane launched The Sobr Market in Winnipeg, after Shane decided alcohol was no longer serving him. Jessie soon followed suit, and the couple went all in on their mission to bring Canadians high-quality, tasty alcohol-free drinks.

Want to mimic that signature burn of alcohol in a mocktail? Try adding a little ginger, chili, black pepper or even a splash of vinegar. These ingredients add warmth and complexity, adding boldness to your booze-free drink.

“Because of the social stigma of not having a drink in hand and people asking, ‘What’s wrong with you?’ Shane found a lot of support in having something that looked and tasted the part,” says Jessie. “We started importing personally until we realized there was a greater need.

The Sobr Market has since expanded to Toronto and, more recently, Burlington. Each location encourages visitors to sample products to find what suits their palette best. “The biggest thing we like to do is educate. We love to talk to people about the non- alc industry and what options there are, since everyone is always curious,” adds Jessie.

Innovation is happening across the country, including at Benjamin Bridge winery in Nova Scotia’s Gaspereau Valley. According to head winemaker Jean-Benoit Deslauriers, Benjamin Bridge has been keeping an eye on long-term trends, such as the alcohol-free movement, for quite some time. The company launched Nova Zero in 2021 — the zero-proof counterpart of their best-selling sparkling Nova 7 wine.

“We’ve been applying our creativity to create an extraordinarynon-alc experience that relies on our traditions as a sparkling wine house,” Deslauriers says.

He explains that wine is much harder to de-alcoholize than beer, for example, since the percentage is typically so much higher. Technologies available today, such as reverse osmosis or spinning cones, are impressively effective at maintaining the original flavour when the input has a lower amount of alcohol.

Put simply, the more alcohol a liquid has, the more passes the beverage has to take through these systems and the greater the flavour gap between the non-alc and the original.

Spirits For Non-Drinkers

Fans of the St Jacobs Farmers’ Market in Waterloo should check out Neoni. Along with zero-proof beers and wines, the store carries a huge selection of zero-proof whiskey, bourbon, rum, gin, amaretto, tequila, prosecco, and other flavourful and lively alcohol-free offerings.

Despite this reality, Benjamin Bridge is working to expand its alcohol-free portfolio, with research at advanced Deslauriers says projects stages. that
Canadians can expect a natural, artisanal, low- intervention non-alcoholic wine from the brand within the next five years. “We are participating in the ‘planetary race’ towards a game-changing alcohol-free wine,” he says.

It’s places like Sobr Market where incredible zero-proof drinks can be enjoyed, without judgement. Shane have Jessie and created an environment where community members can gather, try something new and share their story.

“Everyone has a story in the non-alc industry, whether it’s a connection to someone that needs these options, or for themselves, and that’s why we do what we do,” says Jessie.

We are participating in the ‘planetary race’ towards a game- changing alcohol-free wine. Jean-Benoit Deslauriers HEAD WINEMAKER, BENJAMIN BRIDGE.

It has been an amazing year for Canadian brands crafting alcohol- free wine, beer and spirits. When you can, choose to support local and enjoy the growing range of options now available. This is a trend that’s here to stay!

LOCAL LINKS:

Nickel Brook Brewing Co.
3426 Mainway, Burlington
nickelbrook.com

Sobr Market
396 Martha Street, Burlington
thesobrmarket.com

Neoni
878 Weber Street North, Waterloo (St Jacobs)
neoni.ca

BY LAUREN MEDEIROS

Back-to-school season is here, and so is the challenging task of packing lunches that your kids won’t toss or trade for junk food. You start off strong with shiny new lunchboxes, squeaky-clean containers, win the lunchbox battle and Pinterest boards of bento box masterpieces. By the end of September, however, your kids’ lovingly packed lunches are boomeranging back home half-eaten.

Lauren Williams, Registered Dietitian at Milton DistrictHospital, reminds parents to use Canada’s Food Guide when planning meals, while allowing for adjustments. “Children’s nutrition needs will change according to their age and activity level,” she says.

Finding a formula that works for you and your child at their stage of development can help you get an A in lunch packing. That said, getting it right shouldn’t be complicated.

The Lunchbox Formula

A lunch box with compartments makes packing easier. You can even label compartments as a reminder of what to pack. For example:

• Entree (sandwich, wrap, or dinner leftovers)
• Veggies
• Fruit
• Healthy Treat (energy balls or a low-sugar granola bar)

Williams recommends focusing on protein and fibre. “These two nutrients help keep tummies full, and bodies energized,” she says. Some quick pairings include whole wheat crackers and cheese or Greek yogurt and fruit.

For smoother mornings, Bonnie Flemington, Certified Nutritionist in Oakville, says prepping ahead is key. She suggests stocking up on make-ahead snacks such as:

• Hard-boiled eggs (“peel ahead of time so your child isn’t trying to do it at school,” she suggests).
• Pre-cut veggie sticks
• Mini homemade muffins
• Sliced melon
• Nut-free trail mix using a high fibre cereal, pumpkin or sunflower seeds and dried fruit

Packaged snacks can save time, too, but choose wisely. “Choose items with 2g or more fibre per serving and 8g or less sugar per serving,” says Williams. Low-sugar granola bars, roasted chickpeas, or individual cheese packs are great packaged snack options.

when LUNCH comes home

Half-eaten lunches are frustrating for parents, but it often comes down to control. Flemington encourages involving kids in the lunch process. “Let your child help pick a fruit or veggie for the week, or choose between two options for their lunch,” she says. “When they have some say, they’re more likely to eat what’s packed.”

Simple tweaks can also make a difference. Cut fruits or veggies into fun shapes, add dips like hummus or yogurt-based spreads, or turn sandwiches into DIY “lunchables” with crackers, cheese and lunchmeat.

Kids, like adults, get bored of the same lunch foods. To help stave off food boredom, rotate fruits and vegetables with one or two new options per week: carrot sticks one day, cucumber slices the next!

Want to encourage new foods? Make it into a game! Send a “mystery” item and have kids rate it on a scale of “Yum to Yuck” when they come home.

Packing school lunches isnt about perfection, it’s about balancing consistency and variety. With a little prep (and some kid input) you might just win the lunchbox battle. 

Need inspiration? Here are a few simple and nutritious lunch ideas:

• Taco Bean Salad: Mix black beans, corn, and tomatoes. Add tortilla chips for scooping.
• Pinwheel sandwiches: Spread cream cheese or hummus on a tortilla, layer deli meat and veggies, roll tight and slice into small rolls.
• Cold Pasta Salad: Toss Penne or rotini pasta with chicken cubes, tomatoes, cucumbers. Lightly dress with italian or ranch

BY LISA EVANS