Warm Lamb and Pasta Salad
Savor the perfect balance of hearty and fresh with this Warm Lamb and Pasta Salad, a delightful dish that brings together tender seared lamb loin, al dente fusilli pasta, and a medley of vibrant vegetables. This recipe pairs earthy, caramelized cherry tomatoes and sautéed garlic with crisp baby spinach and tangy feta cheese, creating layers of flavor in every bite. A zesty lemon and olive oil dressing ties it all together for a warm salad that’s satisfying yet light. Ready in just 40 minutes, this dish is perfect for a quick weeknight meal or a casual dinner party. Serve it warm for a comforting twist or at room temperature for added versatility, and enjoy a new favorite packed with protein and fresh, Mediterranean-inspired ingredients.
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Ingredients
- 500 grams lamb loin
- 250 grams fusilli pasta
- 3 tablespoons olive oil
- 2 units garlic cloves
- 200 grams cherry tomatoes
- 100 grams baby spinach
- 1 unit red onion
- 1 bunch fresh parsley
- 100 grams feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Step 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the lamb loin with salt and pepper, and sear on each side for 3-4 minutes, depending on the thickness. Reduce the heat to medium and cook until it reaches your desired doneness. Remove from the pan, let rest for 5 minutes, then slice thinly.
Step 3
In the same skillet, add another tablespoon of olive oil and sauté the garlic cloves (minced) for 1 minute, until fragrant. Add the cherry tomatoes (halved) and cook for 3-4 minutes until they begin to soften.
Step 4
Thinly slice the red onion and roughly chop the parsley. In a large mixing bowl, combine the cooked pasta, sautéed cherry tomatoes, baby spinach, sliced red onion, and chopped parsley.
Step 5
Crumble the feta cheese into the salad. Add the sliced lamb on top.
Step 6
In a small bowl, whisk together the remaining olive oil, lemon juice, a pinch of salt, and ground black pepper. Drizzle the dressing over the salad and gently toss everything to combine.
Step 7
Serve the salad warm, garnished with extra parsley if desired.
Nutrition Facts
| Serving size | (1445.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3090.7 |
| Total Fat 183.6g | 0% |
| Saturated Fat 70.7g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 574mg | 0% |
| Sodium 3994.9mg | 0% |
| Total Carbohydrate 217.7g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 18.0g | |
| Protein 147.4g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 872.1mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 3048.0mg | 0% |
Source of Calories