Turkish pasta salad is delicious, and just a little healthier than your regular pasta salad. It is made with yogurt, which makes it a little tangy which I really enjoy, and lots of veggies.
I use what ever pasta I have on hand, you can use what ever small pasta you have. You can add peppers, or any other veggie you like. The measurements for the yogurt and mayonnaise is an approximate amount, I just eye it and taste as I go.
What you will need:
- 450 gr tubetti/ditalini or baby shell pasta
1/2 cup yogurt (homemade or 5%)
2-3 tbsp mayonnaise
1-2 tsp vinegar
1-1/2 -2 cups peas or mixed frozen veggies*
1/2 red bell pepper chopped (optional)
1-2 tbsp olive oil
salt to season
Add salt to the pot of boiling water if desired. Add in pasta, when pasta is half way cooked ,add in peas or mixed veggies. When done, drain and rinse in cold water to stop cooking, drain.
Shred or cut up carrots, dice pickles, and dice red pepper if using. Add to the veggies and pasta. Combine with yogurt, mayo, vinegar, olive oil and season with salt. Stir until well combined. You may need more yogurt or mayo if it is dry. Adjust seasonings. Refrigerate until ready to serve. Enjoy!
*I don’t really measure the amount of veggies I add to the pot, I just pour it in. I love vegetables so I add a lot.