Pasta Salad with Smoked Pork and Vegetables – Easy, Hearty & Delicious
A pasta salad with smoked pork knuckle, vegetables, and a creamy mayonnaise–yogurt dressing — a quick, hearty, and flavorful recipe, perfect for any meal.
Pasta Salad with Smoked Pork and Vegetables
Course: Salad, Appetizers, MainCuisine: Romanian, EuropeanDifficulty: Easy5
servings20
minutes12
minutes400
kcal32
minutesPasta salads are always a great idea when you want something quick, tasty, and suitable for the whole family. This time, I’ve prepared a heartier version, with smoked pork knuckle, plenty of crunchy vegetables, and a creamy mayonnaise-and-yogurt dressing.
It’s the kind of recipe you make once and keep coming back to, because it works perfectly for lunch, dinner, picnics, or even as an appetizer for festive meals. It’s easy to prepare, uses accessible ingredients, and has an absolutely fantastic flavor thanks to the smoked pork and fresh herbs. So, what do you say—shall we make it together?
Ingredients
350 g penne pasta
250–300 g smoked pork knuckle (cooked or roasted, cleaned from the bone, and cut into small cubes)
150 g pickled cucumbers (cut into small cubes)
150 g pickled red peppers (cut into small cubes)
150 g canned corn (well drained)
100 g peas
5–6 radishes (thinly sliced or cubed)
1 bunch dill
1 bunch parsley
- For the dressing:
150 g mayonnaise (homemade or store-bought)
200 g Greek yogurt (2–5% fat)
1 teaspoon mustard (optional, for balance)
Salt and pepper, to taste
1–2 tablespoons lemon juice, to taste
Preparation method
- Useful Tips: You can replace the smoked pork knuckle with smoked chicken breast, ham, or even tuna. If you prefer a lighter version, reduce the amount of mayonnaise and add more yogurt. For an extra flavor boost, you can also add a little garlic or green onion.
- Boil the pasta according to the package instructions, then rinse under cold water and drain very well. If you don’t have all the other ingredients ready yet, toss the pasta with a little olive oil to prevent it from sticking in the meantime.
- Cut the smoked pork knuckle into small cubes, suitable for the salad. Do the same with the vegetables, except for the radishes, which should be thinly sliced. As for the peas and corn, make sure to drain any excess liquid before adding them to the salad.
Prepare the dressing: in a bowl, mix the mayonnaise with the yogurt, mustard (if using), lemon juice, salt, and pepper. The flavor should be fresh, balanced, and slightly tangy. - Mix the salad: in a large bowl, combine the pasta, smoked pork knuckle, all the vegetables, and the finely chopped fresh herbs. Add the dressing and gently toss until all the ingredients are evenly coated. Adjust the seasoning with salt, pepper, or a little lemon juice, according to your taste.
Chill the salad in the refrigerator for 20–30 minutes before serving — this allows the flavors to meld together perfectly. - Serving
The smoked pork knuckle pasta salad is best served cold or slightly chilled, straight from the refrigerator — the dressing becomes creamier and more evenly incorporated. It pairs wonderfully with fresh bread, breadsticks, or even a simple green salad.
If you’re making a larger batch, toss the pasta with the dressing just before serving to maintain the fresh texture and appealing appearance of the salad. - Use short pasta (penne, fusilli, farfalle) — they absorb the dressing better and mix easily with the other ingredients.
Do not overcook the pasta. Ideally, it should be al dente to maintain its shape and texture in the salad. Enjoy your meal and happy cooking!
