Spaghetti and Tomato Salad with Dill Yogurt Dressing

Total Time:
30 min
Prep:
30 min

Yield:
4 servings

Ingredients
  • 1/2 pound spaghetti
  • 1 1/2 cucumbers
  • 1 large garlic clove
  • 1/4 teaspoon salt
  • 1/2 cup low-fat plain yogurt
  • 1/2 cup well-shaken buttermilk
  • 1/4 cup fresh dill sprigs, chopped
  • 3/4 pound vine-ripened cherry tomatoes
  • 1/2 cup Kalamata or other brine-cured black olives, pitted
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.


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