Looking for a quick and refreshing side dish that’s perfect for any occasion? This creamy pasta salad is a crowd-pleaser, blending the tangy crunch of gherkins with the sweetness of corn in a smooth yoghurt dressing. Whether you’re serving it at a family dinner, a Thanksgiving feast, a summer BBQ, or as part of a party platter, this recipe is simple, delicious, and sure to impress.
Serving suggestions:
Pair this pasta salad with your Thanksgiving favourites like roast turkey and mashed potatoes, or take it along to a summer barbecue to enjoy with burgers and grilled chicken. It’s also a fantastic addition to party platters for guests to enjoy year-round!
Why you'll love this pasta salad?
- Perfect for Thanksgiving: Its light and creamy texture makes it a great complement to heavier dishes like turkey and stuffing.
- Great for Summer BBQs: Serve this refreshing salad alongside grilled meats and vegetables for a zesty, cool side dish.
- Quick and Easy: Made with simple ingredients, this dish is ready in under 30 minutes.
The Simple Ingredients:
You can add some mayonnaise to this salad but I prefer it without – makes it much healthier! Also, you can add in your favourite vegetables. I find carrots and peppers compliment this salad really nicely.
If your yoghurt is really thick and the dressing becomes difficult to mix, add in a tablespoon of water and it’ll soften up much more.
How to make the salad?
Bring a large pot of salted water to a boil. Cook the conchiglie pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
In a mixing bowl, combine the yoghurt, minced garlic, and a pinch of salt. Stir well to create a creamy and flavourful dressing.
In a large bowl, add the cooked and cooled pasta, chopped gherkins, and sweetcorn. Pour the yoghurt dressing over the ingredients and mix until everything is evenly coated.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavours to meld. Serve cold as a side dish or a light meal. Enjoy!
Pasta Salad (No Mayo!)
Ingredients
- 250 g conchiglie pasta
- 100 g gherkins
- 150 g sweetcorn
- 2 cloves garlic
- 400 g yogurt
- 1 tsp salt
Instructions
- Bring a large pot of salted water to a boil. Cook the conchiglie pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- In a mixing bowl, combine the yoghurt, minced garlic, and a pinch of salt. Stir well to create a creamy and flavourful dressing.
- In a large bowl, add the cooked and cooled pasta, chopped gherkins, and sweetcorn. Pour the yoghurt dressing over the ingredients and mix until everything is evenly coated.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavours to meld. Serve cold as a side dish or a light meal. Enjoy!