Creamy Turkish Pasta Salad with Sautéed Carrots
266kcal
Ingredients
- 8 oz Dry Pasta (Rotini or Bowtie works best)
- 2 medium Carrots (grated)
- ½ cup Cornichons (finely chopped)
- 1 cup Canned Corn (drained)
- ½ bunch Fresh Dill (finely chopped)
- 1 tbsp Mayonnaise
- 2 cups Plain Yogurt
- 1 clove Garlic (minced)
- 2 tbsp Vegetable Oil
- Salt (to taste)
Equipment
- Large Pot: For boiling the pasta.
- Skillet: For sautéing the carrots.
- Box Grater: To shred the carrots and garlic.
- Large Mixing Bowl: To bring all the ingredients together.
Method
- Boil the pasta in salted water at 100°C (212°F) until al dente. Drain and set aside to cool.
- Grate the carrots. Heat vegetable oil in a skillet and sauté the carrots until softened.
- Remove carrots from heat and let them cool completely at room temperature.
- Finely chop the cornichons and the fresh dill.
- In a large bowl, whisk together the yogurt, mayonnaise, minced garlic, and salt.
- Add the cooled pasta, sautéed carrots, corn, pickles, and dill to the yogurt mixture.
- Mix thoroughly until every piece of pasta is coated. Chill in the fridge before serving.
Nutrition
Calories266kcalCarbohydrates36gProtein13gFat8gSaturated Fat1gPolyunsaturated Fat4gMonounsaturated Fat2gTrans Fat0.04gCholesterol4mgSodium252mgPotassium278mgFiber2gSugar4gVitamin A3432IUVitamin C2mgCalcium90mgIron1mg
Notes
To ensure the yogurt dressing remains thick and creamy, make sure the pasta and carrots are stone-cold before mixing. For an extra pop of color, you can garnish with a few extra sprigs of fresh dill and a sprinkle of sweet paprika right before serving!