2 medium cucumbers, peeled, seeded and coarsely grated
2 Tbsp minced yellow or white onion
2 cups plain yogurt (I use non-fat)
1 clove garlic, minced
2 green onions, chopped
1 small tomato, finely chopped
2 Tbsp fresh squeezed lemon juice
2 Tbsp finely minced fresh mint or parsley
2 tsp ground cumin
Fresh ground black pepper
1 lb anellini or other small pasta rings
Fresh mint or parsley springs (garnish)
Cucumber slices (garnish)
Add To Shopping List
Let's Make It
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 juice, minced mint or parsley, cumin and salt and pepper to taste.
Cook pasta in 4 qt. 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.