Dinner

Yogurt-Dressed Pasta Salad with Lamb and Sundried Tomatoes Recipe

ByJack Voss January 3, 2026January 3, 2026

Introduction

This refreshing yogurt-dressed pasta salad combines tender leftover lamb kebab with vibrant sundried tomatoes and a zesty yogurt dressing. It’s a perfect dish to transform leftovers into a flavorful, easy meal that’s both satisfying and light.

The dish is served in a white bowl filled with creamy pasta as the bottom layer, showing a pale orange creamy sauce coating the twisted pasta shapes. Mixed throughout are thin slices of purple onion and small pieces of green herbs. On top is a generous layer of golden-brown, crispy tofu cubes with a slightly caramelized surface, which adds texture and rich color contrast. Scattered around the tofu are small bits of red seasoning and dried tomato pieces. A silver spoon with a wooden handle rests on the side of the bowl, partly dipped into the pasta. The bowl is placed on a white marbled surface with a hint of soft yellow fabric nearby. Photo taken with an iphone --ar 4:5 --v 7

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
175g small pasta (trofie recommended)
150g Greek-style natural yogurt or leftover yogurt sauce
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

Instructions

Step 1: Heat the oil from the sundried tomatoes in a pan over medium-low heat. Add the crushed garlic and dried chilli flakes, cooking gently for 1-2 minutes until fragrant.
Step 2: Add the chopped leftover lamb kebab to the pan and stir to coat it in the oil. Fry for 4-5 minutes until warmed through.
Step 3: Meanwhile, cook the pasta according to the package instructions. Drain it and rinse under cold water to cool slightly, then set aside.
Step 4: In a bowl, mix together the yogurt, pomegranate molasses, lemon zest, chopped mint, and ground cumin. Season the dressing to taste.
Step 5: Stir the sundried tomatoes, chopped green olives, and leftover salad into the yogurt dressing.
Step 6: Divide the pasta between serving plates, spoon over the yogurt dressing mixture, then top with the warm lamb. Drizzle any remaining pan oil over the dish before serving.

Tips & Variations

Use any leftover grilled or roasted meat in place of lamb for a quick variation.
For a vegetarian option, substitute lamb with roasted vegetables or grilled halloumi.
Add a handful of toasted pine nuts or walnuts for extra crunch and flavor.
If fresh mint isn’t available, try substituting with parsley or cilantro.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Because of the yogurt dressing and cooked meat, it’s best eaten fresh or within a day for optimal flavor and texture. Reheat the lamb separately and add to the cold salad, or enjoy it all chilled.

How to Serve

A close-up of a white bowl filled with creamy twisted pasta mixed with thin slices of purple onion and small green herb leaves, topped with a generous layer of browned, crispy protein pieces with a shiny glaze and small bits of red pepper. A silver spoon with a wooden handle rests on the right side inside the bowl, placed on a white marbled surface with warm yellow lighting nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sundried tomatoes?

Fresh tomatoes will change the flavor profile and texture but can be used if you prefer. Consider oven-roasting them to concentrate their sweetness for a closer match.