Serve this cooling cucumber pasta salad with a spicy Indian meat entrée such as lamb kabobs or tandoori chicken for an authentic taste of India.
Recipe serves 10 to 12.
- 16 ounces of macaroni or shaped pasta such as cellentani
- 1 cup plain Yogurt (Greek)
- 1 cup sour cream
- 1 ½ tablespoons of sweet curry powder (Cayenne pepper can be added, to taste, for a spicier variation.)
- 1 teaspoon sea salt
- 3 cups seeded, chopped cucumbers
- 4 to 5 Roma tomatoes chopped fine
- 1 large white onion chopped fine
- 1 teaspoon fresh minced garlic
- 2 tablespoons fresh jalapeno peppers seeded and chopped very fine
- Fresh cilantro leaves for garnish (Optional)
- Cook macaroni or other pasta to al dente.
- Drain the pasta and rinse in cold water to stop the cooking process.
- Combine the yogurt, sour cream, sweet curry powder and salt in a small bowl.
- Mix the cooked pasta with the cucumbers, tomatoes, onion garlic and jalapeno peppers in a large serving bowl. Stir in the yogurt-sour cream mixture and mix very thoroughly to insure that the pasta is well coated.
- Serve and enjoy.
If available, use Greek yogurt in this recipe.
Greek yogurt is a type of yogurt known for its very thick and creamy texture and has about the same texture as sour cream. The process for making it includes extra steps that result in its thickness.
The primary difference in the making of Greek yogurt is that after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth bags, so that the whey filters out of the yogurt. Some yogurts have an almost runny texture, or have liquid on the top when you open the container. Greek yogurts don’t have this liquid because of the straining process used in the manufacture.