Makaroni ba Ananas (ماکارونی با آناناس) — Persian-Style Pineapple Macaroni Salad

• 300 gShaped macaroni (small shells or elbow) (choose a shape that holds dressing well)
• 12 gSalt (for boiling water (about 2 tsp))
• 240 gPlain yogurt (thick, unsweetened; whole-milk preferred)
• 80 gMayonnaise (for classic creamy texture)
• 15 mlWhite vinegar (1 tbsp)
• 10 gMustard sauce (about 2 tsp; smooth Dijon-style works well)
• 12 gSugar (1 tbsp; balances vinegar and yogurt)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 1 gGarlic powder (about 1/2 tsp)
• 170 gSalami (cut into 8–10 mm dice)
• 220 gPineapple chunks (canned in juice, drained) (drain very well; pat dry for best texture)
• 120 gCelery (small dice (about 2–3 stalks))
• 120 gGreen bell pepper (small dice (about 1 medium pepper))
• 50 gAlmonds (sliced or slivered; toasted and cooled)

Instructions

1. 1

   Bring 3 liters of water to a rolling boil in a large pot. Add 12 g salt, then add 300 g shaped macaroni. Cook at a steady boil until just al dente, 8–10 minutes (taste a piece). Drain immediately and rinse under cold running water for 30–45 seconds to stop cooking and cool the pasta.

2. 2

   Shake the colander well, then spread the pasta on a large tray or baking sheet for 8–10 minutes to steam-dry. This prevents a watery salad and helps the dressing cling. While it dries, dice the salami, celery, and green bell pepper into even 8–10 mm pieces for a balanced bite.

3. 3

   Make the dressing in a large mixing bowl: whisk 240 g plain yogurt, 80 g mayonnaise, 15 ml vinegar, 10 g mustard sauce, 12 g sugar, 1 g black pepper, and 1 g garlic powder for 45–60 seconds until smooth and glossy. Taste and adjust: add 5 ml vinegar for more tang or 4 g sugar for more sweetness.

4. 4

   Prepare the pineapple carefully: drain 220 g pineapple chunks in a sieve for 2 minutes, then pat dry with paper towels for 30 seconds. Excess juice will thin the dressing. Add the cooled pasta to the bowl, then fold in salami, pineapple, celery, and green bell pepper until everything is evenly coated.

5. 5

   Toast and add almonds: heat a dry skillet over medium heat (about 175–190°C surface heat). Toast 50 g sliced or slivered almonds, stirring constantly, for 3–5 minutes until fragrant and light golden. Immediately transfer to a plate to cool for 5 minutes, then fold most into the salad, reserving a little for topping.

6. 6

   Cover and chill the salad for at least 60 minutes (or up to 12 hours) to let flavors meld and the pasta absorb dressing. Before serving, stir well and check consistency; if it seems thick, loosen with 15–30 g yogurt. Top with the reserved toasted almonds and serve cold.