5.0 from 15 votes
Easy Persian Macaroni Salad
A popular version of macaroni salad found in most Persian homes, this delicious pasta has yummy veggies, mortadella, pickles, and a creamy mayo-based dressing.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 423 kcal
Course:
Side Dish , Main Course , Salad , Appetizer
Cuisine:
Persian
Ingredients
- 8 oz elbow pasta
- 1 tbsp olive oil
- 1 yellow bell pepper chopped
- 1 cup mortadella chopped
- ¾ cup pickled cucumbers chopped
- 1 cup corn canned
- 1 cup sweet peas canned
- 1 cup mayonnaise
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring a pot of water to a boil. Season generously with salt and add the pasta. Cook according to the package instruction, until tender. Drain and toss with the olive oil to avoid sticking. Cool completely.
- Transfer the cooled pasta to a large bowl. Add in the chopped bell pepper, mortadella, pickles, corn and sweet peas.
- Add in the mayonnaise, salt and pepper. Mix well to combine and make sure to bring up the pasta from the bottom of the bowl to the top so all the ingredients are well mixed.
- Taste and add more mayonnaise, salt and pepper if needed. Cover and refrigerate for one hour.
- Give it a good mix before serving.
Cup of Yum
Notes
- Salt Your Pasta Water Generously: Make sure the water for boiling the macaroni is well-salted. This is your first chance to season the pasta itself and will enhance the overall flavor of the salad.
- Prevent Sticking: After cooking and draining the macaroni, toss it with a small amount of olive oil. This prevents the pasta from sticking together as it cools, making it easier to mix with the other ingredients later.
- Finely Chop Ingredients: For a harmonious bite, ensure all the vegetables, mortadella, and pickles are chopped finely and evenly. This not only improves the texture but also ensures each forkful has a bit of every flavor.
- Chill for Best Flavor: After mixing the salad, let it chill in the fridge for at least an hour before serving. This resting period allows the flavors to meld together, resulting in a more cohesive and flavorful dish.
- Balance the Creaminess: If you prefer a lighter salad, replace half of the mayonnaise with Greek yogurt or sour cream. This will add a tangy flavor while still maintaining the creamy texture.
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
14g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
28mg
(9%)
Sodium
698mg
(29%)
Potassium
199mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
83IU
(2%)
Vitamin C
29mg
(32%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 698mg | 29% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 29mg | 32% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.