14th January 2008

Yoghurt and Herb Pasta Salad

This might seem a little bit strange, but is based on a Libyan recipe.  The herbs and pomegranate molasses give a really fresh flavour. I think it's a great alternative to pasta salad thick with mayonnaise and little else.  I like it served warm, but is also nice cold.  Serve as part of a picnic, barbecue or meze meal.

250 conchiglie pasta
150g low fat greek yoghurt, thinned with 2 tablespoons water
handful of parsley and coriander, chopped
1 tablespoon mint, chopped
pinch of chilli flakes
1 teaspoon pomegranate molasses
1 tablespoon toasted flaked almonds, to serve
sumac, to serve

Mix yoghurt with herbs, chilli flakes and pomegranate molasses.

Cook the pasta until al dente and if serving warm, simply drain and stir through yoghurt mixture.  If serving cold, rinse pasta until cold, then toss in a little olive oil to prevent sticking, then stir through yoghurt.

Serve with almonds and sumac scattered on top.

Serves 4.