Spaghetti And Tomato Salad With Dill Yogurt Dressing

Recipe Ingredients

1/2 lb	227g / 8oz	Spaghetti
1 1/2		Cucumbers
1		Garlic clove (large)
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Low-fat plain yogurt
1/2 cup	118ml	Well-shaken buttermilk
1/4 cup	4g / 0.1oz	Chopped fresh dill sprigs
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 lb	340g / 11oz	Vine-ripened cherry tomatoes
1/2 cup	118ml	Kalamata or other brine-cured black olives - pitted

Recipe Instructions

In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.

Peel and seed 1 cucumber and shred on large holes of grater. Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid. Seed and dice remaining half cucumber. Chop garlic and mash to a paste with salt. In a large bowl stir together shredded and diced cucumber, garlic paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper to taste.

Halve or quarter tomatoes and cut olives into thin slices. In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.

Cook spaghetti in boiling water until al dente and drain in a colander. Rinse spaghetti under cold water to stop cooking and drain well. Add spaghetti to yogurt mixture and toss to coat.

Serve spaghetti topped with tomato mixture.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9378) - from the TV FOOD - NETWORK

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