Pasta Rings In Spicy Cucumber Raita

2        medium-sized cucumbers, peeled, seeded, and 
                      coarsely grated
2 tblsp  minced or grated yellow or white onion
2 cups   plain low-fat yogurt
1 clove  garlic, minced or pressed
2        green onions, chopped
1        small tomato, finely chopped
2 tblsp  freshly squeezed lemon or lime juice
2 tblsp  finely minced fresh mint or parsley
2 tsp    ground cumin
1 lb     anellini or other small pasta rings
fresh ground black pepper
salt
fresh mint or parsley sprigs (garnish)
cucumber slices (garnish)

Combine grated cucumber and onion in a small
non-metallic bowl. Sprinkle with salt and let stand
for 10 minutes.  Drain and squeeze dry. Whisk yogurt
until creamy smooth.  Add cucumber mixture, garlic,
green onions, tomato, lemon or lime juice, minced mint
or parsley, cumin. Salt and pepper to taste and mix
thoroughly. Chill as long as overnight. 

Cook pasta in 4 quarts boiling water until very al dente.  Drain and
rinse well in cold water, then drain again.  Place in a large bowl and
cool to room temperature, stirring occasionally to keep pasta from
sticking together. 

Combine pasta with yogurt mixture.  Garnish with mint or parsley sprigs
and cucumber slices. 

Note:  In addition to being very good, this cold side
dish is "heart-healthy." Excellent served with spicy
meats. 

Serves 10-12 as side dish

Contributed by Mary Jane Kelly
Source:  Cold Pasta by James McNair