Recipe: Pasta Rings in Spicy Cucumber Raita

Pasta Rings in Spicy Cucumber Raita
Source: "Cold Pasta" by James McNair
Serves 10-12 as side dish

In addition to being very good, this cold side dish is "heart-healthy". Excellent served with spicy meats.

2 medium-sized cucumbers, peeled, seeded, and coarsely grated
2 Tablespoons minced or grated yellow or white onion
Salt
2 cups low-fat plain yogurt
1 clove garlic, minced or pressed
2 green onions, chopped
1 small tomato, finely chopped
2 Tbsp freshly squeezed lemon or lime juice
2 Tbsp finely minced fresh mint or parsley
2 teaspoons ground cumin
Fresh ground black pepper
1 pound anellini or other small pasta rings
Fresh mint or parley sprigs (garnish)
Cucumber slices (garnish)

Combine grated cucumber and onion in a small non-metallic bowl. Sprinkle with salt and let stand for 10 minutes. Drain and squeeze dry.

Whisk yogurt until creamy smooth. Add cucumber mixture, garlic, green onions, tomato, lemon or lime juice, minced mint or parsley, cumin. Salt and pepper to taste and mix thoroughly.

Chill as long as overnight.

Cook pasta in 4 quarts 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 keep pasta from sticking together.

Combine pasta with yogurt mixture. Garnish with mint or parsley sprigs and cucumber slices.