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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Recipe Information
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
Instructions
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.
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.
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.
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.
Crumble the feta cheese into the salad. Add the sliced lamb on top.
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.
Serve the salad warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 2.6 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
