Yogurt-dressed pasta salad
By Ailsa Burt
Make our faff-free traybake kebab and use the leftovers as the base to make this pasta salad, packed with sundried tomatoes and olives, and full of flavour
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Prep:15 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 856
-
fat 40g
-
saturates 12g
-
carbs 86g
-
sugars 0g
-
fibre 12g
-
protein 32g
-
salt 2.11g
Ingredients
- 50g sundried tomatoes , roughly chopped, plus 2 tbsp of the oil
- 2 garlic cloves , crushed
- 1 tsp dried chilli flakes
- 150g leftover traybake lamb kebab , roughly chopped (see step 1)
- 175g small pasta (we used trofie)
- 150g Greek-style natural yogurt or leftover yogurt sauce (see lamb kebab recipe below)
- ½ tbsp pomegranate molasses
- ½ lemon , zested
- 3 sprigs mint , leaves picked and finely chopped
- ½ tsp ground cumin
- 75g green olives , roughly chopped
- 200g leftover salad (see below)
Method
Drizzle the oil from the sundried tomatoes into a pan over a medium-low heat and stir in the garlic and chilli flakes. Cook for 1-2 mins then mix in the lamb, coating it in the oil. Fry for 4-5 mins to warm through.
Meanwhile, cook the pasta following pack instructions, then drain and rinse in some cold water. Set aside to cool slightly. Mix the yogurt, molasses, lemon zest, mint and cumin then season to taste. Stir in the sundried tomatoes, olives and the leftover salad. Divide the pasta between your plates, top with the yogurt and the lamb, then drizzle over the oil from the pan to serve.
