Best 2 Spaghetti And Tomato Salad With Dill Yogurt Dressing Recipes

Indulge in a symphony of flavors with this delectable Spaghetti and Tomato Salad with Dill-Yogurt Dressing. This refreshing salad combines the classic flavors of spaghetti, tomatoes, and herbs with a creamy, tangy dressing made from yogurt, dill, and lemon. Explore variations of this dish with recipes for a hearty Spaghetti and Tomato Salad with Tuna, a vibrant Greek Spaghetti Salad, and a luscious Italian Spaghetti Salad. Each recipe offers a unique twist on the classic combination, ensuring that there's something for every palate.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

Use ripe, flavorful tomatoes. This will make a big difference in the overall taste of the salad.
Choose a good quality olive oil. Extra virgin olive oil is the best choice, as it has a rich, fruity flavor.
Don't overcook the spaghetti. It should be al dente, or slightly firm to the bite.
Let the salad rest for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Serve the salad at room temperature or slightly chilled. This is the best way to enjoy the flavors of the tomatoes and dressing.

Conclusion:

This spaghetti and tomato salad with dill yogurt dressing is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give this salad a try!