Spaghetti and Tomato Salad with Dill Yogurt Dressing

• 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

1. In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.
2. Peel and seed 1 cucumber and shred on large holes of grater.
3. Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid.
4. Seed and dice remaining half cucumber.
5. Chop garlic and mash to a paste with salt.
6. 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.
7. Halve or quarter tomatoes and cut olives into thin slices.
8. In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.
9. Cook spaghetti in boiling water until al dente and drain in a colander.
10. Rinse spaghetti under cold water to stop cooking and drain well.
11. Add spaghetti to yogurt mixture and toss to coat.
12. Serve spaghetti topped with tomato mixture.

spaghetti, cucumbers, garlic, salt, lowfat plain yogurt, wellshaken buttermilk, dill sprigs, tomatoes, black olives

Taken from www.foodnetwork.com/recipes/spaghetti-and-tomato-salad-with-dill-yogurt-dressing.html (may not work)