Braai Pasta Salad
Fusilli, charred peppers, sweetcorn and a sharp yoghurt dressing make a braai side with more freshness than mayonnaise.
South African01Fusilli holds dressing in its twists.
02Charred vegetables echo braai flavours.
03Yoghurt keeps the dressing bright.
Cook it calmly.
- 01
Cook and cool
Cook fusilli just past al dente, drain and spread on a tray. Do not rinse.
- 02
Char the vegetables
Grill peppers and mealies until marked. Cool, then slice and cut kernels from the cobs.
- 03
Mix the dressing
Combine yoghurt, mayonnaise, lemon zest, juice and herbs. Season well.
- 04
Fold together
Toss pasta and vegetables with dressing. Add feta last and chill for 30 minutes.
Common mistakes
- Rinsing away the pasta starch.
- Dressing piping-hot pasta.
- Overcooking fusilli until soft.
The detail that changes the dish.
Dress the pasta once it has stopped steaming but is still slightly warm. It absorbs flavour without turning the yoghurt watery.
A braai side with freshness and structure
This salad trades a heavy mayonnaise blanket for yoghurt, lemon and herbs. Charred peppers and mealies connect it naturally to the fire beside it.
Fusilli stays distinct when cooked carefully and dressed while slightly warm. Feta goes in last so it remains visible.
Char vegetables, cool pasta properly
Spread drained pasta on a tray rather than rinsing it. Charred vegetables should cool before meeting the yoghurt dressing.
Dress the pasta once it has stopped steaming but is still slightly warm. It absorbs flavour without turning the yoghurt watery.
At the table
Keep chilled until the braai is ready and serve cool, not icy.
Later, if needed
Refrigerate for 2 days. Keep chilled at outdoor gatherings and return leftovers to the fridge promptly.
Be realistic
Do not freeze pasta salad.
Frequently asked questions
Can I make it the day before?+
Yes. Hold back a little dressing and herbs to refresh it before serving.
How long can it sit outside?+
Keep it chilled and do not leave dairy dressing in warm weather for extended periods.
