This Turkish creamy pasta salad with mayo made is super comforting and far from boring. The roasted red peppers, crunchy pickles & aromatic dill give a real burst of flavor!
- 320g dry pearl couscous (kuskus) (2 cups)
- 400g Turkish yogurt (1 ⅓ cups), or use full-fat Greek yogurt
- 4 tbsp mayonnaise
- 10 dill sprigs
- 340g jarred roasted red peppers (12 oz), drained weight
- 10 whole pickles, or more according to taste
- Cook the pasta. Fill a large pot with water and bring the water to a boil over medium-high heat. When the water is boiling, add 1 tbsp of salt and the pasta to the pot. Cook according to the package instructions, stirring occasionally with a wooden spoon. When the pasta is ready (I prefer them still a bit firm in the center, but you do you), tip it into a colander over the sink, rinse the pasta under cold running water to cool them to room temperature, and drain really well.
- Prepare the rest of the ingredients. Whisk the yogurt and mayonnaise together in a large mixing bowl. Pick the dill leaves off of the stems and discard the stems. Finely chop the dill leaves, roasted red peppers, and pickles. Tip them into the mixing bowl.
- Combine everything. Add the drained pasta to the bowl. Toss everything together until well combined. Taste and adjust seasoning accordingly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. The longer the creamy pasta salad with mayo stays in the fridge the better it will get! When ready to serve, give it one last good stir and tip it into a serving bowl.
The creamy pasta salad with mayo will keep for up to 3 days in an airtight container in the fridge.
Don’t let it sit at room temperature for more than a couple of hours before or after serving.
- Serving Size: 1 serving
- Calories: 522
Keywords: refreshing summer meals, sides to bring to a bbq, cold meze