Makaronii Sard ba Panir (ماکارونی سرد با پنیر) — Persian Cold Macaroni with Cheese

• 350 gDried shaped pasta (fusilli or penne) (choose ridged shapes for better coating)
• 3.5 lWater (for boiling pasta)
• 18 gSalt (about 1 tablespoon, for pasta water)
• 30 mlOlive oil (2 tablespoons, to prevent sticking after draining)
• 250 gYellow onion (1 large, finely diced)
• 12 gGarlic (3 large cloves, finely grated or minced)
• 30 mlNeutral oil (sunflower or canola) (2 tablespoons, for sautéing)
• 2 tbspFresh thyme leaves (finely chopped; plus extra for garnish if desired)
• 1 tspBlack pepper (freshly ground)
• 0.5 tspGround turmeric (optional but common in Persian sautéed onions)
• 120 gMayonnaise (about 1/2 cup)
• 120 gPlain yogurt (about 1/2 cup; use thick yogurt for best texture)
• 30 mlLemon juice (2 tablespoons, freshly squeezed)
• 10 gDijon mustard (2 teaspoons)
• 4 gFine salt (about 3/4 teaspoon, adjust to taste)
• 180 gGouda cheese (cut into 8–10 mm cubes or thick shreds)
• 150 gBeef or turkey salami (halal-certified if needed; cut into small strips or cubes)
• 120 gDill pickles (finely diced; drain well to avoid watery salad)
• 120 gFrozen green peas (thawed and patted dry)

Instructions

1. 1

   Bring 3.5 L water to a rolling boil in a large pot. Add 18 g salt, then stir in 350 g shaped pasta. Cook to al dente according to the package time, usually 9–11 minutes, stirring twice to prevent sticking. Drain well, rinse briefly under cool water for 10–15 seconds, then toss with 30 mL olive oil.

2. 2

   While the pasta cooks, heat 30 mL neutral oil in a skillet over medium heat. Add 250 g diced onion and cook 10–12 minutes, stirring often, until soft and lightly golden. Add 12 g garlic and cook 45–60 seconds until fragrant. Stir in 1/2 tsp turmeric (if using) and 2 tbsp chopped fresh thyme; cook 30 seconds, then remove from heat to cool.

3. 3

   Make the dressing in a large mixing bowl: whisk 120 g mayonnaise, 120 g plain yogurt, 30 mL lemon juice, 10 g Dijon mustard, 4 g fine salt, and 1 tsp black pepper until smooth. Taste and adjust with up to 1 g more salt if needed, keeping in mind the salami and Gouda add saltiness.

4. 4

   Add the cooled pasta to the bowl with the dressing and fold gently until evenly coated. Add the cooled onion-garlic-thyme mixture, 180 g Gouda, 150 g salami, 120 g diced pickles (well-drained), and 120 g peas. Fold again carefully to keep the pasta intact and distribute the mix-ins evenly.

5. 5

   Cover and refrigerate for at least 60 minutes (or up to 12 hours) to let the flavors meld and the thyme perfume the salad. Before serving, stir once and check consistency; if it feels dry, loosen with 15–30 g yogurt or 15 mL water. Serve chilled, garnished with extra thyme leaves if desired.