Description
This crispy pasta salad features golden, crunchy baked pasta tossed with fresh cucumbers, red onion, pickles, and dill in a creamy lemon-Greek yogurt dressing. It’s the perfect balance of textures and flavors, ideal for summer gatherings, potlucks, and busy weeknights when you want something satisfying and fresh.
Ingredients
Scale
- 200 g pasta of choice, farfalle used here, about 2 cups
- 2 tablespoons olive oil, for coating the pasta
- 1 teaspoon paprika powder
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper, to taste
- 3 tablespoons Parmesan cheese, freshly grated
- 3 Persian cucumbers, diced
- 1 red onion, finely diced
- 4 dill pickles, diced
- 3 tablespoons fresh dill, finely chopped, or 1 tablespoon dried
- 4 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil, for the dressing
- 1 teaspoon mustard, Dijon or yellow mustard
- 1 teaspoon honey
- 2 cloves garlic, pressed or minced
- 3 tablespoons fresh lemon juice, about 1 medium lemon
- chili flakes, to taste
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package instructions, typically 8-10 minutes. Drain thoroughly.
- Season and spread: Spread the drained pasta onto the prepared baking tray and toss with 2 tablespoons olive oil, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. Sprinkle grated Parmesan cheese evenly over the top.
- Bake until crispy: Bake for 20-25 minutes, stirring halfway through, until the pasta is golden brown and crispy. Let it cool slightly on the tray.
- Whisk the dressing base: In a medium bowl, combine the Greek yogurt, mayonnaise, 1 tablespoon olive oil, mustard, and honey. Whisk until smooth and well combined.
- Add aromatics and acid: Stir in the pressed garlic cloves and fresh lemon juice, whisking until fully incorporated and the dressing is creamy.
- Season the dressing: Add salt, black pepper, and chili flakes to your preference, tasting as you go.
- Prepare the vegetables: In a large bowl, combine the diced Persian cucumbers, red onion, dill pickles, and fresh dill, mixing gently.
- Dress the vegetables: Pour the prepared dressing over the vegetables and toss gently to coat evenly.
- Add the pasta: Once the crispy pasta has cooled slightly, add it to the bowl and toss lightly to combine, being careful not to crush the crispy pieces.
- Serve immediately: This salad is best enjoyed right away while the pasta maintains its crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes