Turkish Classic Macaroni Salad Recipe

I love this macaroni salad recipe because it offers a refreshing twist on the traditional pasta salad with its creamy yogurt dressing and vibrant mix of veggies. Plus, it’s super easy to whip up and perfect for a chill get-together with friends where everyone can appreciate the bold flavors and crunchy textures!

Creating vibrant dishes brings me joy, and this Turkish Classic Macaroni Salad exemplifies my passion very well. It starts with 300 grams of elbow macaroni, mixed with the base of creamy yogurt and mayonnaise, forming a smooth, delicious dish.

Then come the variations. I like to add red and green bell peppers, grated carrots, and canned corn, not just to increase the dish’s fiber and vitamin content, also to give it even more color!

Ingredients

• Elbow macaroni: Classic pasta shape, provides carbohydrates and energy.
• Strained yogurt: Creamy texture, rich in protein and probiotics.
• Mayonnaise: Adds creaminess and tang, made from oil and eggs.
• Olive oil: Heart-healthy fat, adds smoothness and a mild flavor.
• Lemon juice: Brightens flavors, adds a tangy and fresh note.
• Red and green bell peppers: Crunchy, colorful, provide vitamins A and C.
• Carrots: Sweet crunch, rich in beta-carotene and fiber.
• Pickles: Tangy, sharp, and crunchy, adding distinctive flavor.
• Canned corn: Sweetness, fiber, and essential vitamins.

Ingredient Quantities

• 300 grams of elbow macaroni
• 1 cup of strained yogurt
• 1/2 cup of mayonnaise
• 1 tablespoon of olive oil
• 1 lemon, juiced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of paprika
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 medium-sized carrots, grated
• 3 small pickles, finely chopped
• 1 cup of canned corn, drained
• 4 scallions, thinly sliced
• 1/4 cup of fresh parsley, chopped

Instructions

1. Prepare the elbow macaroni as per the instructions on the packet. Carry this out until the macaroni is firm to the bite, otherwise known as al dente. Drain the macaroni and rinse it under cool, refreshing water. This will not only stop the cooking process but also ensure that the macaroni is set aside to be used at an opportune moment.

2. In a big mixing bowl, mix the strained yogurt, mayo, olive oil, and lemon juice. Together these form a base for a very flavorful sauce. Whisk them until they are smooth and well blended.

3. Combine the yogurt, salt, black pepper, and paprika in a bowl and stir well until the spices are evenly distributed.

4. Mix the finely chopped red and green bell peppers, grated carrots, chopped pickles, drained corn, and sliced scallions in a bowl.

5. Carefully combine the cooked macaroni with the vegetable and yogurt mixture while ensuring a full coating of all parts. Assemble everything into one unified, coated mass.

6. Chop the parsley fresh and sprinkle it over the salad. Now stir again, this time to distribute the parsley evenly throughout the salad.

7. Sample the salad and modify the flavor by adding more salt, black pepper, or lemon juice to suit your taste.

8. Enclose the bowl in plastic wrap or move the salad into a lidded container, then store in the refrigerator for a minimum of one hour. The space in the refrigerator allows for the nice melding of flavors that is a hallmark of this dish.

9. Prior to serving, ensure that the macaroni salad receives a final gentle stir to recombine any dressing that may have settled.

10. Present in each bowl or in a large dish. Use bowls for individual servings or a dish for a group. Chill before serving. If desired, garnish with parsley before enjoying!

Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Medium mixing bowl
5. Small whisk
6. Cutting board
7. Chef’s knife
8. Grater
9. Measuring cups
10. Measuring spoons
11. Plastic wrap or lidded container
12. Serving bowls or dish

FAQ

• What is the best way to cook the elbow macaroni? Boil the macaroni in salted water according to the package instructions until al dente, then drain and rinse with cold water to stop the cooking process.
• Can I substitute the mayonnaise with something else? Yes, you can use all strained yogurt instead for a healthier option, or try a plant-based mayonnaise if you’re looking for a vegan alternative.
• How long can this macaroni salad be stored? The salad can be stored in an airtight container in the refrigerator for up to 3 days.
• What other vegetables can I add to the salad? You can add chopped celery, peas, or diced cucumbers for additional crunch and flavor.
• Is it possible to make this salad in advance? Yes, you can make the salad a day ahead and refrigerate it, but add the fresh parsley just before serving to maintain its vibrant color.
• Can I use a different type of pasta? Yes, you can use other short pasta shapes, such as rotini or fusilli, which will hold the sauce well.
• How can I make the salad spicier? Increase the paprika or add some cayenne pepper or chili flakes to boost the heat.

Substitutions and Variations

If you prefer not to use elbow macaroni, you may substitute it with one of the following items for a healthier or dietary-friendly option:
• Whole wheat pasta (not macaroni)
• Gluten-free pasta (in whatever shape you desire)
Substitutes for strained yogurt include Greek yogurt and plain regular yogurt.
If you prefer a tangier taste, use sour cream instead of mayonnaise.
You can switch out the red and green bell peppers for yellow or orange bell peppers to get a flavor that’s more on the sweet side.
Should fresh parsley not be on hand, cilantro or fresh dill can provide a different aromatic angle for the salad.

Pro Tips

1. Choose the Right Macaroni: Use a high-quality elbow macaroni made from durum wheat for the best texture. Cooking it to al dente is key to ensuring it holds up well when mixed with the creamy elements and vegetables.