Pasta Salad with a Yoghurt and Turmeric Dressing

A super simple meal with loads of immune-boosting ingredients. A quick pasta salad with spinach, red pepper, tossed through a simple turmeric and yoghurt sauce/dressing.


Cooking Methods

  • Boiling



Prep Time

20 minutes

Cooking Time

15 minutes


For the dressing:

  • 125ml (1/2 cup) double cream plain yoghurt (*Substitute with Coconut Milk/Cream for Vegans)
  • 60ml (1/4 cup) olive oil
  • 30ml (2 Tbsp) Dijon mustard
  • 1 garlic clove, minced
  • 10ml (2 tsp) turmeric
  • 15ml (1 Tbsp) raw honey (*Substitute with Coconut Sugar or Sugar for Vegans)
  • 30 (2 Tbsp) lemon juice
  • Salt and pepper, to taste

For the salad:

  • 2 cups pasta, cooked according to package instructions.
  • 2 cups spinach, shredded
  • 2 avocados, cubed
  • 1 red bell pepper, diced
  • 60ml (1/4 cup) olives, pitted and sliced
  • 1 small red onion, sliced
  • 45ml (3 Tbsp) sunflower seeds, toasted
  • 80ml (1/3 cup) Parmesan cheese, grated (*Optional.)


  1. To make the dressing, combine all the ingredients in a blender and season with salt and pepper to taste.
  2. To assemble the salad, layer the ingredients in a large serving bowl and drizzle with the yoghurt and turmeric salad dressing.


*Replace the yoghurt with coconut milk.
Serve with roast chicken and white wine.