Rabat – Pasta is one of those dishes that never really gets boring. It shows up in so many forms, from rich bolognese to creamy white sauces, and still manages to feel new every time. 

The real charm is how easily it transforms, even into something as simple and satisfying as a pasta salad that can stand on its own as a full meal.

After Eid Al Adha, when meat starts feeling a bit repetitive, this is the kind of dish that quietly saves the day. 

In case you’re tired of heavy meals, Pasta salad steps in as an easy, comforting alternative, especially with one small twist that changes everything.

It may look simple at first, but once garlic enters the mix, the whole thing shifts into something more flavorful and addictive in the best way.

Here’s how to make it (and yes, it also works when you’re low on time but still want something quick, easy, and actually good.)

Ingredients
  • Penne or Farfalle 
  • Mayonnaise
  • Maize
  • Tomato, sliced
  • Cucumber, sliced
  • Boiled egg, grated
  • Tuna
  • Garlic (the secret ingredient) 
How to make it

Cook the pasta until al dente, then drain it and let it cool slightly so it holds its texture when mixed. 

In the meantime, boil the egg, let it cool, then grate it finely for a smoother blend into the salad. 

Slice the cucumber and tomato, keeping the pieces fresh and light for contrast.

In a large mixing bowl, combine the cooled pasta with tuna, maize, grated egg, and the sliced vegetables. 

Add mayonnaise gradually so everything is evenly coated. 

Season with a pinch of salt, black pepper, and a drizzle of oil, then mix well until everything comes together in a creamy, balanced base.

Finally, finely grate the garlic and fold it into the mixture. 

Mix gently but thoroughly so the flavor is evenly distributed throughout the salad, adjusting the amount depending on how strong you want the garlic note to be.

Tip on garlic: Garlic is the detail that defines this version, but it can also be quite strong depending on preference. For some, its intensity might feel a bit overpowering, especially when used raw.

If you prefer a softer taste, you can gently sauté the garlic in a small amount of butter before adding it in. 

This simple step softens its sharpness while keeping the depth of flavor, making the dish more balanced and smooth.