Spaghetti And Tomato Salad With Dill Yogurt Dressing Recipes

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FRESH DILL PASTA SALAD



Fresh Dill Pasta Salad image

A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!

Provided by Krazykhat

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h20m

Yield 12

Number Of Ingredients 13

1 (8 ounce) package seashell pasta
1 cup mayonnaise
¼ cup sour cream
1 ½ tablespoons lemon juice
1 ½ tablespoons Dijon mustard
¼ cup chopped fresh dill weed
¼ teaspoon ground black pepper
2 (4 ounce) cans small shrimp, drained
½ cup chopped celery
½ cup chopped seeded cucumber
2 tomatoes, diced
3 tablespoons minced shallot
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
  • In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 16.8 g, Cholesterol 41.4 mg, Fat 16.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 3 g, Sodium 192 mg, Sugar 1.7 g

TOMATO SALAD ON CUMIN-SPICED YOGURT



Tomato Salad on Cumin-Spiced Yogurt image

This simple tomato salad is ready in minutes, and works best with a mix of ripe tomatoes from the market that are delicious enough to eat raw. Layered on cumin-spiced yogurt, and slathered in a bright herb dressing, it's hearty enough to have as a late summer meal with a piece of grilled bread. The recipe comes from chef Preeti Mistry, who ran a restaurant in Oakland called Juhu Beach Club, inspired by her unique experience as an Indian-American born in London to Asian parents from East Africa, raised in the American Midwest, who was cheffing in northern California.

Provided by Tejal Rao

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 teaspoon cumin seeds
1 cup full-fat Greek yogurt, plus 2 tablespoons
1/4 teaspoon turmeric powder
1 teaspoon kosher salt, divided
1 clove garlic
1 handful scallion greens
1 handful dill
1/4 cup mellow white wine vinegar
Freshly ground black pepper, to taste
1/2 cup neutral oil, such as grapeseed
1 1/2 to 2 pounds ripe tomatoes, a variety of sizes and shapes, cut into wedges or halved if small
Maldon salt, to finish

Steps:

  • In a small, dry saucepan over medium heat, toast the cumin seeds until they are toasted and aromatic (do not let them burn!), about 2 minutes. Use a mortar and pestle or spice grinder to grind into a powder. In a small bowl, mix toasted cumin with 2 tablespoons yogurt, turmeric and 1/2 teaspoon salt, until no streaks remain. Set aside.
  • To make the dressing, put the garlic, herbs, yogurt, vinegar, 1/2 teaspoon salt and pepper in a food processor, and purée until smooth. With the machine running, pour the oil into the bowl in a slow steady stream. The dressing will become a thin, light green vinaigrette.
  • To assemble the salad, spread the remaining 1 cup yogurt on the bottom of a large serving dish. Toss the cut tomatoes with the vinaigrette, and pile them on top of the yogurt. Pour any remaining dressing all over the tomatoes and yogurt. Finish with a sprinkle of Maldon or other crunchy salt, and serve, spooning up the yogurt, tomatoes and dressing all together.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 759 milligrams, Sugar 8 grams, TransFat 0 grams

DILLED CUCUMBER-TOMATO SALAD



Dilled Cucumber-Tomato Salad image

A lightly seasoned yogurt dressing beautifully coats juicy tomatoes and crunchy cucumber.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 5

Number Of Ingredients 7

1/4 cup Yoplait® plain yogurt
1 small clove garlic, finely chopped
1/2 teaspoon dried dill weed
1/4 teaspoon sugar
1/8 teaspoon salt
3 large roma (plum) tomatoes, seeded, diced (1 1/2 cups)
1 medium cucumber, peeled, seeded and cubed (1 cup)

Steps:

  • In medium bowl, mix yogurt, garlic, dill weed, sugar and salt.
  • Fold in tomatoes and cucumber. Serve immediately.

Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 3 g, TransFat 0 g

SPAGHETTI AND TOMATO SALAD WITH DILL YOGURT DRESSING



Spaghetti and Tomato Salad with Dill Yogurt Dressing image

Categories     Salad     Olive     Pasta     Tomato     Side     Low Fat     Vegetarian     Yogurt     Lunch     Cucumber     Summer     Healthy     Dill     Gourmet

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • Serve spaghetti topped with tomato mixture.

CUCUMBER AND TOMATO SALAD IN GARLIC YOGURT DRESSING



Cucumber and Tomato Salad in Garlic Yogurt Dressing image

Make and share this Cucumber and Tomato Salad in Garlic Yogurt Dressing recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb cucumber, peeled and chopped
1/2 lb tomatoes, chopped
4 green onions, minced
1/2 cup of fresh mint, chopped fine
1/2 cup fresh parsley, chopped fine
3 tablespoons lemon juice
2 cloves garlic, crushed
1 cup plain low-fat yogurt
black pepper

Steps:

  • Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.
  • Pour over cucumber and tomato mixture and stir.
  • Serve within an hour for best taste.

GREEK-STYLE PASTA SALAD WITH YOGURT AND DILL



Greek-Style Pasta Salad With Yogurt and Dill image

High protein pasta (Barilla Plus) and Greek yogurt provide plenty of protein, making this a good lunch dish or even supper on a hot day. It would also be a nice side or potluck dish. So easy to make, and a little different from the usual pasta salad.

Provided by Heirloom Tomato

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces farfalle pasta (bowties)
8 ounces Greek yogurt
2 tablespoons white wine vinegar
2 tablespoons olive oil
1/3 cup red onion, chopped
1/2 sweet red pepper, diced
1/3 cup green olives, with pimento sliced
1 cup cucumber, peeled and cubed (remove seeds if juicy)
3 tablespoons fresh dill, finely chopped
3/4 teaspoon kosher salt
1/2 teaspoon pepper, freshly ground

Steps:

  • Cook pasta and drain it.
  • In large bowl, mix pasta with the oil and vinegar and mix gently.
  • When it has cooled a bit, add all the other ingredients.
  • Mix gently.
  • Taste and adjust seasonings if needed.
  • Chill and serve.

Nutrition Facts : Calories 300.9, Fat 9.4, SaturatedFat 1.3, Sodium 505.6, Carbohydrate 46.2, Fiber 2.8, Sugar 2.7, Protein 8

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