Pasta Villa brand recently launched some wholewheat pasta. Today I just felt like making a fresh, tasty pasta salad with wholewheat penne. Pasta salad is very versatile, you can make it using a variety of ingredients. And sometimes you can just add some left-over ingredients which may look odd at first, but then strangely become a wonderful combination. So if you want to obtain the same flavor combination next time, it’s a good idea to take a note of it. Today I prepared a pasta salad that incorporated all the ingredients (plus a few extra) of a wholesome lunch using the ingredients below. I have to stress the fact that although it may seem strange to some people Granny Smith apples and red onion make a beautiful pair!


  • 200 gr wholewheat penne, cooked in salted water for 7 minutes, drained and drizzled with a bit of extra virgin olive oil, and left to cool down
  • 1 Granny Smith apple, peeled and cored, cut to bite size pieces
  • 1 small red onion, cut in half and sliced thinly, rubbed with a ¼ tsp salt
  • 1 sweet red pepper, cored and cut into bite size pieces
  • 1-2 sweet green pepper, cored and cut into bite size pieces
  • 50-60 gr of pitted and sliced black olives (or green olives)
  • A handful of ‘Syltlök’, tiny pickled onions (you can get them at İkea food store)
  • A small can of corn (about 200 gr)
  • Blanched almonds, linseed, roughly chopped fresh parsley
  • To make the sauce use 200 ml yoghurt, 2 tbsp mayonnaise (you can use light), 1 heaping tsp of Dijon mustard, a couple of teaspoons of the Syltlök brine, black pepper, salt, sweet paprika powder

Step by step method

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  1. Wash olive and corn under running water (if using canned) and leave to drain.
  2. Meanwhile rub sliced onions with salt, then wash briefly and drain excess water. This will help the onions to become a bit softer and it will take away the bitterness of raw onions.
  3. To make the sauce, combine all ingredients in a small bowl and mix well.
  4. Place cooked pasta and all other ingredients in large bowl, add the sauce and toss.
  5. Before serving, sprinkle with a handful of blanched almonds, a teaspoon or two of linseed and some chopped fresh parsley.