| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
10 |
Servings |
INGREDIENTS
| 2 |
|
Medium cucumbers, peeled, |
|
|
Seeded and coarsely grated |
| 2 |
tb |
Minced yellow or white onion |
|
|
Salt |
| 2 |
c |
Plain Yogurt (I use nonfat) |
| 1 |
|
Clove garlic, minced |
| 2 |
|
Green onionns, chopped |
| 1 |
|
Small tomato, finely chopped |
| 2 |
tb |
Fresh queezed lemon juice |
| 2 |
tb |
Finely minced fresh mint or |
|
|
Parsley |
| 2 |
ts |
Ground cumin |
|
|
Fresh ground black pepper |
| 1 |
lb |
Anellini or other small |
|
|
Pasta rings |
|
|
Fresh mint (garnish) |
|
|
Cucumber slices (garnish) |
INSTRUCTIONS
Combine grated cucumber and onion in a small bowl. Sprinkle with salt and
let stand for 10 min. Drain and squeeze dry. Whisk yogurt until creamy
smooth. Add cucumber mixture, garlic, green onions, tomato, lemon junice,
minced mint or parsley, cumin and salt and pepper to taste. Cook pasta in 4
qts boiling water until very al dente. Drain and rinse well in cold water,
then drain again. Place in a large bowl and cool to room temperature,
stirring occasionally to prevent pasta from sticking together. Combine
pasta with yogurt mixture. Garnish with mint or parsley springs and
cucumber slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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