Makaronī bā Ānānās (ماکارونی با آناناس) — Persian Pasta Salad with Pineapple

• 400 gFusilli or farfalle pasta (dry) (shaped pasta holds the dressing well)
• 4 lWater (for boiling pasta)
• 18 gSalt (for pasta water (about 1.5%))
• 120 gFrozen peas (optional but common in Iranian-style pasta salad)
• 250 gMortadella (cut into 1 cm dice)
• 240 gPineapple chunks (canned, in juice) (drained well; reserve 30 mL juice for dressing)
• 150 gCelery (small dice (about 2–3 stalks))
• 120 gGreen bell pepper (small dice (about 1 medium pepper))
• 120 gDill pickles (small dice; squeeze lightly to remove excess brine)
• 60 gAlmonds (slivered or chopped; lightly toasted)
• 300 gPlain yogurt (thick/strained preferred for a creamy coating)
• 120 gMayonnaise (adds classic party-style richness)
• 20 mlWhite vinegar (or apple cider vinegar for a softer tang)
• 20 gMustard sauce (smooth yellow or Dijon-style)
• 12 gGranulated sugar (balances vinegar and mustard)
• 30 mlPineapple juice (reserved from the can; boosts fruit aroma)
• 2 gBlack pepper (freshly ground)
• 2 gGarlic powder (optional, for a savory edge)

Instructions

1. 1

   Bring 4 L water to a rolling boil in a large pot. Add 18 g salt, then the 400 g shaped pasta. Cook at a strong simmer until just al dente, 9–11 minutes (check 1 minute early). Add frozen peas for the last 60 seconds to thaw and brighten without turning mushy.

2. 2

   Drain immediately and rinse under cold running water for 20–30 seconds to stop cooking and cool the pasta quickly. Shake the colander well, then spread pasta and peas on a tray for 10 minutes so surface moisture evaporates. This prevents a watery salad and helps the dressing cling.

3. 3

   While the pasta cools, prepare mix-ins: dice mortadella, celery, green bell pepper, and pickles into 1 cm pieces for even bites. Drain pineapple thoroughly; press gently in a sieve for 1 minute so it does not dilute the dressing. Toast almonds in a dry skillet over medium heat for 3–5 minutes, stirring, then cool.

4. 4

   Whisk the dressing in a large bowl: 300 g plain yogurt, 120 g mayonnaise, 20 mL vinegar, 20 g mustard sauce, 12 g sugar, 30 mL pineapple juice, 2 g black pepper, and 2 g garlic powder (if using). Whisk for 30–45 seconds until smooth and glossy; taste and adjust tang with 5 mL more vinegar if needed.

5. 5

   Add cooled pasta and peas to the dressing and fold gently for 1 minute until evenly coated. Add mortadella, pineapple, celery, green bell pepper, pickles, and toasted almonds. Fold again for 45–60 seconds, scraping the bowl so the dressing distributes evenly without breaking the pineapple.

6. 6

   Cover and refrigerate at least 60 minutes (or up to 12 hours) to let flavors meld and the pasta absorb some dressing. Before serving, stir once and check consistency; if it looks tight, loosen with 15–30 g yogurt. Serve chilled, ideally below 7°C/45°F, for the cleanest tang and crunch.