What is the substitute for greek yogurt?

No Greek yogurt left at home. No worries. You can prepare a pasta salad dressing with mayo, sour cream, cottage cheese, cream cheese, vinegar or pickle juice. If you use cottage cheese or cream cheese, just taste as you prepare your dressing so you do not have too much of it.

Can you freeze this macaroni salad?

It is not really a good idea. Cold pasta salad with mayo is not the best dish for freezing due to the ingredients in mayo. It loses its creamy texture when it is thawed and it also changes the consistency of the macaroni salad. What you can do is to freeze the salad without the dressing. You can add the dressing after you thaw the salad in the refrigerator for a few hours.

Can cooked macaroni be frozen?

I would actually recommend to cook the amount you will consume. You can make a rough calculation and put ½ cup of pasta per person. But if you end up with more macaroni than you need, you can freeze it up to 2 weeks. Thaw it in the refrigerator overnight before consuming it.

How long is macaroni salad good for?

You can keep your macaroni salad in fridge for 3 or 4 days . I usually have them for lunch the next day, which is really practical.

Do I really need to rinse the macaroni after cooking?

Yes, absolutely. If you do not do that, your pasta will continue cooking with its own heat so you will end up with sticky and overcooked pasta.

Makarna Salatasi - Turkish Pasta Salad

Name: Turkish Pasta Salad - Makarna Salatasi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Turkish
Ingredients: 1 pound elbow macaroni; 1 tablespoon olive oil; 1 cup carrots, diced; ½ cup potatoes, diced; ½ cup frozen peas; ½ cup fresh dill, chopped; ¼ cup dill pickles, chopped; 1 teaspoon salt; 1 cup greek yogurt, thinned with water (see the note below); ¼ cup mayonnaise; 1 tablespoon olive oil

Turkish Pasta Salad - Makarna Salatasi

easy macaroni salad recipe with veggies, pickles and a yogurt-mayo dressing

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An easy cold pasta salad with vegetables, pickles, fresh dill and a yogurt&mayo dressing.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 1x
Category: Salad
Method: Cooking
Cuisine: Turkish
Diet: Vegetarian

Ingredients

Units Scale

1 pound elbow macaroni
1 tablespoon olive oil
1 cup carrots, diced
1/2 cup potatoes, diced
1/2 cup frozen peas
1/2 cup fresh dill, chopped
1/4 cup dill pickles, chopped
1 teaspoon salt
1 cup greek yogurt, thinned with water (see the note below)
1/4 cup mayonnaise
1 tablespoon olive oil

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Instructions

Cook elbow macaroni according to package instructions. Drain and rinse immediately under cold water. Drizzle 1 tablespoon olive oil over it and stir gently so that they don’t stick one another when you are preparing the other ingredients.
Meanwhile, bring a small pot of water to boil and cook diced carrots and potatoes for 15 minutes or until potatoes are tender. Add in the frozen peas in the last 2 minutes. Rinse immediately under cold water and drain.
In a large bowl, put cooked macaroni and cooked vegetables, chopped fresh dill and dill pickles. Drizzle over 1 tablespoon olive oil. Add in salt, mayonnaise and yogurt. Toss until well combined.

Notes

If the yogurt you are using is too thick, thin it out with 2-3 tablespoons water before adding it on your salad.

Nutrition

Serving Size:
Calories: 456
Sugar: 5.7 g
Sodium: 496.7 mg
Fat: 15.2 g
Carbohydrates: 64 g
Protein: 15.3 g
Cholesterol: 10 mg

Find it online: https://www.giverecipe.com/turkish-classic-macaroni-salad-recipe/