Spaghetti and Tomato Salad with Dill Yogurt Dressing

1. 1

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

2. 2

   Peel and seed 1 cucumber and shred on large holes of grater.

3. 3

   Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid.

4. 4

   Seed and dice remaining half cucumber.

5. 5

   Chop garlic and mash to a paste with salt.

6. 6

   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.

7. 7

   Halve or quarter tomatoes and cut olives into thin slices.

8. 8

   In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.

9. 9

   Cook spaghetti in boiling water until al dente and drain in a colander.

10. 10

    Rinse spaghetti under cold water to stop cooking and drain well.

11. 11

    Add spaghetti to yogurt mixture and toss to coat.

12. 12

    Serve spaghetti topped with tomato mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.