Spaghetti and tomato salad with dill yogurt dressing

1 servings

Ingredients

Quantity Ingredient
½ pounds Spaghetti
1½ Cucumbers
1 large Garlic clove
¼ teaspoon Salt
½ cup Low-fat plain yogurt
½ cup Well-shaken buttermilk
¼ cup Fresh dill sprigs; chopped
¾ pounds Vine-ripened cherry tomatoes
½ cup Kalamata or other brine-cured black; pitted
; olives

Directions

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.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 905 Calories (kcal); 4g Total Fat; (4% calories from fat); 32g Protein; 183g Carbohydrate; 0mg Cholesterol; 558mg Sodium Food Exchanges: 11½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9378 Converted by MM_Buster v2.0n.

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