In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Save about one cup of pasta water, then drain and set aside.

While the pasta is cooking, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.

In a medium bowl, combine the plain yogurt with the sautéed garlic and olive oil mixture. Mix well until smooth. If the sauce is too thick, you can thin it out with a bit of the reserved pasta water. Season with salt and black pepper to taste.

In a large mixing bowl, add the drained pasta and pour the garlic yogurt sauce over it. Toss gently until the pasta is well coated. If the mixture seems dry, add more reserved pasta water, a little at a time, until you reach the desired consistency.

Transfer the macarona bil laban to a serving dish. Garnish with toasted pine nuts, chopped parsley, and a sprinkle of dried mint, if using. Serve warm and enjoy!