Welcome back to Culinary Compass! Today, we are sharing a beloved, easy, and incredibly refreshing five o’clock tea recipe straight from Izmir: a cold pasta salad featuring a creamy yogurt base. This recipe is perfect for gatherings, light lunches, or whenever you need a make-ahead dish that keeps its flavor for days. We’ll walk through professional cooking techniques, like the specific timing for adding salt to boiling water (a great piece of Food Science!) and the crucial step of using cooled pasta water to achieve the perfect yogurt sauce consistency.
Learn how to create a vibrant, flavorful sauce using thick yogurt, fresh garlic, dried mint, and a hint of red pepper flakes. We pair this with crisp, raw vegetables—scallions, dill, and diced cucumbers—and lightly sautéed carrots for color and texture. We focus on Healthy Living by maximizing fresh ingredients and managing the cooking process to retain maximum flavor and Nutrition.
This recipe is simple to execute but yields Gourmet results. The key to success is ensuring both the cooked pasta and the reserved pasta water are completely chilled before mixing with the yogurt base, which prevents curdling and results in a smooth, rich dressing. Watch now to master this delightful Mediterranean-inspired dish!
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FULL RECIPE:
INGREDIENTS:
* 1 package small pasta shells (or preferred small shape)
* 2 quarts water
* 1 tablespoon salt
* 3 cups thick, homemade yogurt
* 3 cloves grated garlic
* 3 tablespoons mayonnaise (optional)
* 2 teaspoons dried mint
* 1 teaspoon fresh dill
* 1 teaspoon red pepper flakes
* 1 to 1.5 teaspoons rock salt
* 1 teacup reserved, cooled pasta water
* 1 small bunch fresh dill, finely chopped
* 4 scallions, finely chopped
* 2 cucumbers (skin on), finely diced
* 1 large carrot, diced or cut into small strips
* 1/2 teacup olive oil
INSTRUCTIONS:
1. Boil 2 quarts of water. After the water comes to a rolling boil, add 1 tablespoon of salt. Add the pasta and cook according to package directions. Drain the pasta, reserving one teacup of the cooking water. Allow both the pasta and the reserved water to cool completely (chilling is recommended).
2. Prepare the sauce: In a bowl, combine the yogurt, grated garlic, mayonnaise (if using), dried mint, red pepper flakes, and salt. Gradually whisk in the COLD reserved pasta water until the sauce reaches a desired, thick but pourable consistency. Chill the sauce.
3. Prepare the vegetables: Finely chop the fresh dill and scallions. Dice the cucumbers (with the skin on to maintain texture).
4. Prepare the carrots: Dice or cut the carrot into small decorative pieces. Heat olive oil in a small pan. Lightly sauté the carrots for 1-2 minutes; do not soften them completely. Allow carrots and oil to cool.
5. Assembly: In a large bowl, combine the cooled pasta, chopped fresh greens (dill, scallions, cucumber), and the chilled yogurt sauce. Mix thoroughly.
6. Serve immediately or chill for 20+ minutes to allow the flavors to meld. Garnish with the sautéed carrots (do not mix the carrots in, as the residual oil can affect the color of the salad).
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Dining and Cooking