Better Than Dressing: This Light Sauce Takes Pasta Salads to the Next Level

As the warm weather returns, pasta salads regain their favored spot on summer tables. Their popularity is no accident. Budget-friendly, easy to prepare in advance, and convenient for packing in a lunch box, they are the perfect companion for office lunch breaks, picnics, barbecues, or casual meals with friends. Furthermore, they are excellent for reducing food waste, happily incorporating leftovers like fresh tomatoes, shredded roast chicken, hard-boiled eggs, grilled vegetables, or a bit of cheese, creating a complete, nutritious, and filling meal in no time.

However, a delicious pasta salad must be perfectly seasoned. Although penne, fusilli, and their relatives make a great base, they can quickly become bland if not paired with a standout sauce. Often, we settle for a typical vinaigrette, similar to what one might use on a green salad, made from olive oil, vinegar, or mustard, which may not always be the freshest or lightest option…

In the Middle East, a dish known as macarona bil laban – often seen as the Levantine version of mac and cheese – involves tossing slightly cooled pasta in a generously garlicky yogurt sauce. This clever method adds creaminess without weighing down the dish!

Laila shared her straightforward recipe with the culinary media outlet Serious Eats. For 1 pound of short pasta, simply mix 2 pounds of whole milk plain yogurt with two large cloves of garlic, finely grated or minced, one teaspoon of fine salt, and one teaspoon of fresh lemon juice. It’s important to use regular plain yogurt here, not skyr or Greek yogurt, which would make the sauce too thick.

Highly popular in Jordan, Palestine, Syria, and Lebanon, macarona bil laban is traditionally served with spiced minced lamb, toasted pine nuts, and a generous handful of fresh herbs. However, the concept is versatile: diced cucumber, tuna flakes, chickpeas, zucchini, or roasted peppers all pair wonderfully with it!