Turkish Pasta Salad - Makarna Salatasi

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

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5 from 1 review

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


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


  1. 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.
  2. 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.
  3. 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.


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