Categories: Salads 
      Yield: 10 servings 
  
      2    Medium cucumbers, peeled, 
           Seeded and coarsely grated 
      2 tb Minced yellow or white onion 
           Salt 
      2 c  Plain Yogurt (I use nonfat) 
      1    Clove garlic, minced 
      2    Green onionns, chopped 
      1    Small tomato, finely chopped 
      2 tb Fresh queezed lemon juice 
      2 tb Finely minced fresh mint or 
           Parsley 
      2 ts Ground cumin 
           Fresh ground black pepper 
      1 lb Anellini or other small 
           Pasta rings 
           Fresh mint (garnish) 
           Cucumber slices (garnish) 
  
  Combine grated cucumber and onion in a small bowl. Sprinkle with salt and 
  let 
  stand for 10 min.  Drain and squeeze dry. 
  Whisk yogurt until creamy smooth.  Add cucumber mixture, garlic, green 
  onions, tomato, lemon junice, minced mint or parsley, cumin and salt and 
  pepper to taste. 
  Cook pasta in 4 qts 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 prevent pasta from sticking together. 
  Combine pasta with yogurt mixture.  Garnish with mint or parsley springs 
  and 
  cucumber slices.