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Yogurt-dressed pasta salad

A serving of yogurt-dressed pasta salad

Yogurt-dressed pasta salad

Name: Yogurt-dressed pasta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
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 (see step 1); 175g small pasta (we used trofie); 150g Greek-style natural yogurt or leftover yogurt sauce (see lamb kebab recipe below); 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 (see below)

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

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Make our faff-free traybake kebab and use the leftovers as the base to make this pasta salad, packed with sundried tomatoes and olives, and full of flavour

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Ingredients

Nutrition

Units:

MetricUS

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 (see step 1)
175g small pasta

(we used trofie)
150g Greek-style natural yogurt

or leftover yogurt sauce (see lamb kebab recipe below)
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

(see below)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal856
fat40g
saturates12g
carbs86g
sugars21g
fibre12g

high
protein32g
salt2.11g

Method

step 1

Drizzle the oil from the sundried tomatoes into a pan over a medium-low heat and stir in the garlic and chilli flakes. Cook for 1-2 mins then mix in the lamb, coating it in the oil. Fry for 4-5 mins to warm through.
step 2

Meanwhile, cook the pasta following pack instructions, then drain and rinse in some cold water. Set aside to cool slightly. Mix the yogurt, molasses, lemon zest, mint and cumin then season to taste. Stir in the sundried tomatoes, olives and the leftover salad. Divide the pasta between your plates, top with the yogurt and the lamb, then drizzle over the oil from the pan to serve.

Recipe from Good Food magazine, March 2025

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