Ingredients
- 1 pound Elbow Macaroni, Radiatore or other medium pasta shape, uncooked
- 1 cucumber
- 1/2 cup non-fat, plain yogurt, divided
- 2 tbsp. finely chopped fresh mint
- 1 medium tomato
- 1 tbsp. vegetable oil
- 1 tbsp. curry powder
- 1 jalapeño pepper, cored, seeded and finely chopped (optional)
- 1/4 cup reduced-fat sour cream
- 1/2 cup celery, cut on the diagonal
- 1 cup julienned snow peas, raw or lightly cooked
- 1 cup coarsely chopped cooked shrimp (optional)
Instructions
- To make the raita, trim the ends from the cucumber, peel it and cut it in half lengthwise. Scoop out the seeds and grate the cucumber coarsely. Stir the grated cucumber, 1/4 cup of the yogurt and the mint together in a small bowl. (This can be made ahead and refrigerated up to one day.)
- Core the tomato and cut it in half crosswise. Squeeze out the seeds and finely dice the tomato. Set aside. Heat the oil in a small skillet over low heat. Add the curry powder and the jalapeño and cook until the curry is fragrant, about 1 minute. Remove and cool.
- Prepare pasta according to package directions. Drain and rinse under cold water to cool. Drain again thoroughly. Stir the remaining 1/4 cup of the yogurt and the sour cream together in a large bowl. Stir in the curry mixture, pasta, diced tomato, celery, snow peas and shrimp. Let stand 30 minutes, tossing once or twice before serving. Top each serving with a dollop of the cucumber raita.