Turkish Makarna Salatası is a healthy, creamy and colorful pasta salad made with pasta, yogurt, mayo, fresh vegetables, and herbs. It is a favorite at family gatherings, picnics, and tea time in Turkey. Easy to make and always delicious.
Makarna Salatası is often served as a side dish with grilled meats, börek, or as part of a big spread of salads and meze. It is perfect for warm days when you want something cool and refreshing, but it also works well in winter as a filling side.
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This healthy Turkish pasta salad is simple enough for weekdays yet special enough to serve when guests come over. It uses everyday ingredients, comes together in under 30 minutes, and is a dish that works in every season.
Why You Will Love Makarna Salatası
- Quick to make – ready in about half an hour
- Simple ingredients – uses pantry and fridge staples
- Versatile – can be adapted with any vegetables you like
- Great for sharing – perfect for family meals, parties, or picnics
- Comforting yet light – creamy but not too heavy
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Pasta - You can use any of your favourite shapes, such as farfalle, elbow, or small shells.
- Vegetables - Fresh and pickled vegetables work great together. I use whatever is available in my fridge/pantry, such as sun-dried tomatoes, diced carrots, pickled cucumbers, peas, sweet corn, spring onions, roasted red peppers, or celery.
- Creamy sauce - I mix an equal amount of mayonnaise with yoghurt for a creamy yet light finish.
- Fresh herbs - Use your favorite greens to brighten up the salad. My favorites are dill and parsley, but mint, coriander, basil, or chives are a great choice too.
How to Make Makarna Salatası - Healthy Turkish Pasta Salad
Bring a pot of salted water to a boil. Add your pasta and cook until just soft (a little past al dente works best here because it will sit in the dressing). Drain and rinse under cold water to cool it down.
While the pasta cooks, chop the pickled cucumber, boil the diced carrot, and cook the peas or corn if using frozen. Chop the herbs and set them aside.
In a large bowl, whisk together the yogurt and mayonnaise. Add a little salt, paprika, and freshly fround black pepper. This simple mixture gives the salad a creamy but light base.
Add the cooled pasta to the bowl with the dressing, along with the vegetables and herbs.
Mix well, but gently, until everything is combined. Cover and chill for at least 30 minutes before serving. This helps the flavors come together and makes the salad even tastier.
Recipe Tips From the Chef
- Do not overcook the pasta – keep it slightly firm so it holds up in the salad.
- Cool the pasta before mixing – warm pasta can make the dressing watery.
- Use thick yogurt – strained or Greek-style yogurt works best for a creamy texture.
- Add the herbs last – this keeps them fresh and bright.
Serving Suggestions
Makarna Salatası is very versatile. Here are a few ways to serve it:
- As part of a tea table – common in Turkey where savory pastries, börek, and salads are served with Turkish Tea - Cay.
- With grilled meats – pairs nicely with chicken, lamb, or fish.
- As a light lunch – enjoy a bowl on its own with some Biberli Ekmek - Turkish Pepper Bread on the side.
- For picnics – this Makarna Salatası - Healthy Turkish Pasta Salad travels well and can be served cold.
- Holiday gatherings – a great make-ahead side for large meals.
Optional Add Ons
With chicken – add cooked, shredded chicken for extra protein.
Without mayonnaise – use only yogurt for a lighter version.
With cheese – small cubes of feta or white cheese work very well.
Gluten-free – use gluten-free pasta to make it suitable for everyone.
Crunchy vegetables - add cucumbers, cherry tomatoes, bell peppers, or sliced spring onions to add extra crunch.
How to Store the Leftovers
Fridge: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Not suitable for freezing, as the yogurt dressing will separate.
Make ahead: You can prepare it a day before and store it in the fridge. Just give it a stir before serving.
Recipe FAQs
Drain it well, cool it in ice-cold water, and toss with a little olive oil.
Because it is easy to prepare in large amounts, it keeps well, and balances nicely with pastries and other small bites.
Yes, lemon juice adds freshness and a slight tang.
Small shapes like farfalle, elbow, shells, or penne are best because they hold the dressing and mix well with vegetables.
Related Recipes
For more delicious and filling Turkish salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious, healthy, and filling Makarna Salatası - Healthy Turkish Pasta Salad as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Makarna Salatası - Healthy Turkish Pasta Salad
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Measuring cups
Ingredients
- 200 g pasta of your choice
- 150 g carrots (diced and cooked)
- 150 g frozen or fresh peas (cooked)
- 2 tablespoon sun dried tomatoes (chopped)
- 60 g pickled cucumber or gherkin (diced)
- 1 cup chopped parsley
- 2 tablespoon chopped fresh dill
- 100 g mayonnaise
- 100 g Greek yogurt or plain natural yogurt
- ½ teaspoon salt
- ½ teaspoon sweet paprika powder
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a pot of salted water to a boil. Add your pasta and cook until just soft (a little past al dente works best here because it will sit in the dressing). Drain and rinse under cold water to cool it down.
- While the pasta cooks, chop the pickled cucumber, boil the diced carrot, and cook the peas or corn if using frozen. Chop the herbs and set them aside.
- In a large bowl, whisk together the yogurt and mayonnaise. Add a little salt, paprika, and freshly fround black pepper. This simple mixture gives the salad a creamy but light base.
Notes
- Do not overcook the pasta – keep it slightly firm so it holds up in the salad.
- Cool the pasta before mixing – warm pasta can make the dressing watery.
- Use thick yogurt – strained or Greek-style yogurt works best for a creamy texture.
- Add the herbs last – this keeps them fresh and bright.
Sioban says
This pasta salad is a great dish for picnics or gatherings. We loved how creamy yet refreshing it was.