Small pasta, crunchy vegetables, chopped pickles, and a tangy yoghurt and mayo dressing that coats everything. This creamy pasta salad is served cold and takes about 20 minutes including the time to boil the pasta.
The dressing mixes yoghurt and mayo with pickle juice, mustard, and ketchup. It sounds unusual but the tanginess from the pickle juice and the slight sweetness from the ketchup balance the creaminess so the salad never tastes heavy.
From @ferah_kitchen on Instagram. Her tip: the dressing will look like too much when you first mix it in, but the pasta absorbs it as it sits, so do not hold back.
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Creamy Pasta Salad with Yoghurt and Mayo Dressing
Course: SaladCuisine: InternationalDifficulty: Easy4
servings10
minutes10
minutes450
kcal20 min
A cold pasta salad with grated carrot, sweetcorn, red pepper, pickles, and red onion tossed in a tangy yoghurt, mayo, and pickle juice dressing with fresh dill. Recipe by @ferah_kitchen.
Ingredients
- For the Salad
250 g (9 oz) small pasta (ditalini, elbow, or any small shape)
1 medium carrot, finely grated
1 red pepper, finely diced
1 small can sweetcorn, drained
1 red onion, finely diced
10 cornichons (small pickles), finely diced
A small handful of fresh dill, chopped
- For the Dressing
250 g (1 cup) plain yoghurt
3 tablespoons mayonnaise
1 teaspoon mustard
1 tablespoon ketchup
60 ml (¼ cup) pickle juice from the cornichon jar
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
2 tablespoons olive oil
Directions
- Cook the pasta: Boil the pasta in salted water according to the packet instructions until al dente, which means it should still have a slight bite and not be too soft. Drain and let it cool for a few minutes.
- Chop the vegetables: While the pasta cools, finely grate the carrot, dice the red pepper, red onion, and cornichons into small pieces. Drain the sweetcorn. Chop the dill.
- Mix the dressing: In a separate bowl, combine the yoghurt, mayonnaise, mustard, ketchup, pickle juice, crushed garlic, salt, paprika, black pepper, and olive oil. Stir until smooth.
- Combine everything: Put the cooled pasta in a large bowl. Add all the chopped vegetables and dill. Pour the dressing over and mix well. It will look like a lot of dressing at first but the pasta absorbs it as it sits.
- Serve or chill: You can eat it straight away or cover and refrigerate. It tastes even better after an hour in the fridge.
Notes
- Use small pasta shapes so the dressing gets into every piece. Large pasta like penne does not work as well because the dressing slides off. If the salad seems dry the next day, stir in a spoonful of yoghurt to loosen it up. Original recipe by @ferah_kitchen on Instagram.
FAQs
Why use both yoghurt and mayonnaise?
Yoghurt on its own makes the dressing too thin and tangy. Mayonnaise on its own makes it too heavy and rich. Mixing them gives you the best of both: creamy and thick from the mayo, light and tangy from the yoghurt. The ratio here is about 3 parts yoghurt to 1 part mayo.
What does the pickle juice do?
It adds a sharp, vinegary tang that cuts through the creaminess of the dressing. Without it the salad tastes flat. If you do not have pickle juice, use 1 tablespoon of white wine vinegar mixed with 1 teaspoon of sugar as a substitute.
Can I make this the night before?
Yes. It keeps well in the fridge for up to 2 days. The pasta absorbs the dressing overnight so it will be thicker the next day. Add a spoonful of yoghurt and stir before serving to bring back the creamy texture.
What pasta shape works best?
Small shapes like ditalini, small elbow macaroni, small shells, or orzo work best. They are easy to eat with a spoon and the dressing gets into all the curves and holes. Avoid long pasta like spaghetti or flat pasta like lasagne sheets.
Why does the dressing look like too much at first?
It is supposed to look saucy when you first mix it. The pasta continues to absorb the dressing as it sits, especially in the fridge. After an hour it will look perfectly coated. If you use less dressing thinking it is too much, the salad will end up dry by the time you eat it.
