Pasta Salad (No Mayo!)
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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
- 250 g conchiglie pasta
- 100 g gherkins
- 150 g sweetcorn
- 2 cloves garlic
- 400 g yogurt
- 1 tsp salt
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!