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creamy pasta salad on a plate

Creamy pasta salad

  • Author: Amélie
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Side dish
  • Method: Boiled
  • Cuisine: Turkish
  • Diet: Vegetarian


This Turkish pasta salad made with yogurt is super creamy and comforting. Add sliced red peppers, pickles, mayo & dill and you get a real burst of flavors! Here’s a keeper for BBQs, picnics, or just trying to cool down on a hot summer day!


  • 180g grandine pasta or pearl couscous (1 ¾ cup), dry (or any short-cut pasta you would use for soups)
  • 150g roasted red peppers from a jar (5.5 oz), drained
  • 5 big pickles, or more according to taste
  • half a bunch of dill
  • 200g Turkish yogurt (¾ cup + 1 tbsp), or you can use Greek yogurt
  • 2 tbsp mayonnaise


instructions for creamy pasta salad

  1. Fill a large pot with water and bring the water to a boil over medium-high heat. When the water is boiling, add 2 tsp of salt and the pasta to the pot. Cook according to the package instructions, stirring occasionally with a wooden spoon.
  2. When the pasta is ready (I prefer them still a bit firm in the center, but you do you), tip into a colander over the sink, cool under running water, and drain really well.
  3. Finely chop the red peppers, pickles, and dill.
  4. Whisk the Turkish yogurt and mayonnaise together in a large mixing bowl.
  5. Add the drained pasta and the chopped ingredients to the bowl. Toss everything together until well mixed. Taste and adjust seasoning accordingly.
  6. Tip the creamy pasta salad into a serving bowl, cover with plastic wrap and refrigerate for at least 2 hours. The longer it stays in the fridge the better the creamy pasta salad will taste!


It will keep for up to 3 days in an airtight container in the fridge. Don’t forget to serve this creamy pasta salad fridge-cold!


  • Serving Size: 1 serving
  • Calories: 583
  • Fat: 8.9g

Keywords: summer, BBQ's, picnic, quick