Recipe courtesy of Gourmet Magazine

Spaghetti and Tomato Salad with Dill Yogurt Dressing

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Serve spaghetti topped with tomato mixture.