Tuesday, August 18, 2009

crisp cucumbers and shells

Still had more cucumbers from CSA to use up, and I picked up some Brookford Farm yogurt at Blue Moon Market in Exeter this weekend - so R decided to make Crisp Cucumbers and Shells using a recipe that I cut off the back of a pasta box a long time ago. It's chilling in the refrigerator now, and will make for a tasty lunch on this hot, humid day!

Here's the recipe - we used fresh dill from our garden, but other than that we followed everything "as is." Enjoy!

1 cup (4 oz) large shell macaroni (or rotini) uncooked
5 cups (2 large) coarsely chopped cucumber
½ cup chopped onion
1 cup (8 oz) plain yogurt
½ tsp dried dill
½ tsp salt
¼ tsp dry ground mustard
¼ tsp ground black pepper
2 tbsp white vinegar

Cook pasta; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine cooled pasta, cucumber, and onion; set aside. In small bowl, stir together yogurt, seasonings, and vinegar; beat lightly with wire whisk until smooth. Stir ½ cup yogurt dressing into pasta mixture. Toss well. Cover and chill, stirring occasionally. Store remaining yogurt dressing in refrigerator for later use. Makes 6 servings, 1 cup each.

1 comment:

Life Looms Large said...

That sounds great - so refreshing on a scorcher like today!!