سلطة المعكرونة التركية

We boil the pasta in salted water until cooked, then drain and let it cool.

We place olive oil and garlic in a pan over heat and stir until fragrant.

We add the red pepper paste and tomato paste to the pan and sauté the mixture slightly until well blended.

We add salt, dried mint, paprika, and dried thyme, stirring until the flavors combine.

We pour in the lemon juice and pomegranate molasses, let the sauce boil for one minute, then remove it from the heat to cool.

In a large bowl, we add the cooked pasta, cucumber, bell peppers, tomatoes, corn, and parsley.

We pour the cooled sauce over the ingredients and mix well until evenly coated

We refrigerate the salad for about an hour so it chills and the flavors blend together.

Serve cold as a refreshing light meal or side dish.