Description
This vibrant yogurt-dressed pasta salad combines tender leftover lamb kebab with tangy Greek-style yogurt, sun-dried tomatoes, olives, and fresh herbs. Tossed with small pasta and a zesty dressing infused with pomegranate molasses and lemon zest, it’s a flavorful, easy-to-make dish perfect for using leftovers and enjoying a refreshing meal.
Ingredients
Scale
Pasta and Protein
- 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 (we used trofie)
Dressing and Salad Components
- 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
- Prepare the lamb and aromatics: Drizzle the oil from the sundried tomatoes into a pan over medium-low heat, add the crushed garlic and dried chilli flakes, and cook gently for 1-2 minutes until fragrant.
- Warm the lamb: Add the roughly chopped leftover lamb kebab to the pan, stirring to coat it in the oil. Fry for 4-5 minutes until heated through, then set aside but keep warm.
- Cook the pasta: Meanwhile, cook the small pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta slightly, then set aside.
- Prepare the yogurt dressing: In a mixing bowl, combine Greek-style natural yogurt, pomegranate molasses, lemon zest, finely chopped mint, and ground cumin. Season with salt and pepper to taste and mix well.
- Assemble the salad: Stir the roughly chopped sundried tomatoes, green olives, and leftover salad into the yogurt dressing until everything is evenly coated.
- Plate the dish: Divide the cooked pasta between serving plates. Top each with the yogurt-dressed salad mixture and the warmed lamb kebab. Finally, drizzle over any remaining oil from the pan for an extra flavor boost and serve immediately.
Notes
- Use any leftover roasted or grilled lamb in place of traybake lamb kebab for flexibility.
- Adjust the amount of chilli flakes based on your heat preference.
- Leftover salad can be any mix of fresh greens or roasted vegetables that suit your taste.
- If pomegranate molasses is unavailable, a splash of balsamic vinegar can provide a similar tangy sweetness.
- The dish can be served warm or at room temperature, making it ideal for meal prep or picnics.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Keywords: pasta salad, yogurt dressing, leftover lamb, Mediterranean salad, healthy salad, quick lunch
