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
- 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.
- 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.
- Finely chop the red peppers, pickles, and dill.
- Whisk the Turkish yogurt and mayonnaise together in a large mixing bowl.
- Add the drained pasta and the chopped ingredients to the bowl. Toss everything together until well mixed. Taste and adjust seasoning accordingly.
- 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