Pasta salad with tahini dressing

Ingredients (serves 8)

• 1 x 200g ctn country-style reduced-fat natural yoghurt (Attiki brand)
• 2 tbs water
• 1 tbs tahini
• 1 tbs fresh lemon juice
• Freshly ground black pepper
• 250g penne pasta
• 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
• 1 x 250g punnet cherry tomatoes, halved
• 1 large avocado, halved, stone removed, peeled, thinly sliced crossways
• 1/2 red onion, thinly sliced
• Spice-crusted lamb cutlets (see related recipe), to serve

Method

1. Combine the yoghurt, water, tahini and lemon juice in a small bowl. Taste and season with pepper.
2. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.
3. Add the cucumber, tomato, avocado, onion and yoghurt mixture, and gently toss to combine. Divide the pasta salad among serving bowls and serve with spice-crusted lamb cutlets.

Source

Good Taste – April 2005, Page 120
Recipe by Kerrie Sun