Name: Yogurt Pasta Salad with Sunblush Tomatoes and Za’atar-Marinated Butter Beans
Yield: Serves 6
Ingredients: 2 tablespoons za’atar (a spice blend containing thyme, sumac, and sesame seeds), plus additional for serving; 2 pints cherry tomatoes, halved; 1 pound gluten-free penne or fusilli; ¾ cup plain Greek yogurt or Labneh; ½ teaspoon sea salt; 6 mini cucumbers or 1 English cucumber, thinly sliced on a bias; 2 tablespoons lemon juice; 3 cups cooked butter beans; 2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; ½ teaspoon evaporated cane sugar; sea salt and ground black pepper, to taste

Preparation info

Serves
6

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

A bit of a play on fattoush with pasta in place of pita and composed instead of tossed (however, I love everything tossed together for this, too—it’s hard to choose a favorite!). I call these tomatoes “Sunblush” because they’re halfway to sundried—still intense in their sweetness but the moisture is kept. For protein and texture, butter beans are doused in za’atar (a Middle Eastern spice blend), a good slick of olive oil, and a smack of lemon. As visually pacifying as it is tasty.