Lamb and Pasta Salad
Tomatoes are essential for this Greek-inspired salad. If you don't have fresh ones on hand, you can use 1 cup of drained canned diced tomatoes or use cherry tomatoes cut in half.
INGREDIENTS | SERVES 8–10
- 1 pound dried penne pasta
- 3 tablespoons olive oil
- 2 medium yellow onions, peeled and thinly sliced
- ½ cup green onions, chopped
- ½ cup green olives, pitted and chopped
- ½ cup feta cheese, crumbled
- 2 large ripe tomatoes, diced
- 3 tablespoons fresh parsley, chopped
- 1 pound leftover roast lamb, cut into thin strips
- 1 cup extra-virgin olive oil
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 ½ teaspoon fresh dill, minced
- Salt and freshly ground black pepper to taste
Cook the pasta according to the package directions. Drain and transfer to a large bowl.
Add 3 tablespoons of the oil to a small skillet and bring to temperature over medium heat. Add the yellow onion and sauté for 3 to 5 minutes, or until transparent.
Add the onion to the bowl with the pasta along with the green onions, olives, cheese, tomato, parsley, and lamb. Toss to combine.
In a small bowl, whisk together the cup of extra-virgin olive oil, mayonnaise, garlic, and dill; add this mixture to the large bowl, and toss with the pasta and lamb. Taste for seasoning and add salt and pepper to taste. Chill for at least 1 hour before serving.
