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Home > Pasta > Dried Pasta - Uncooked Sauces
Greek Lamb and Pasta Salad
Serves: 7
Ingredients:
- 3/4 pound lean, boneless leg of lamb
- 1/4 cup fresh lemon juice
- 2 teaspoons olive oil
- 4 cloves garlic minced, divided vegetable cooking spray
- 3/4 cup minced onion
- 1/2 seedless unpeeled cucumber (about 10 ounces)
- 2 cups hot cooked seashell macaroni, cooked without fat or salt
- 3/4 cup sliced radishes
- 1/2 cup plain low-fat yogurt (at room temperature)
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons chopped Kalamata olives
- fresh basil sprigs
Trim excess fat from lamb and cut into 3/4-inch cubes. Combine lemon juice, oil, and half of garlic in a shallow dish; add lamb, tossing to coat. Cover and marinate in refrigerator 1 hour.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and remaining garlic; saute until tender. Add lamb mixture; cook 5 minutes, browning lamb on all sides. Spoon into a large bowl.
Cut cucumber lengthwise into 4 pieces; cut each piece crosswise into 1/4-inch slices. Add cucumber and next 7 ingredients to lamb mixture; toss well. Top with olives. Spoon onto serving plates; garnish with fresh basil, if desired
Nutrition information: Per serving: Calories 143 (30% from fat), Cholesterol 33 mg, Sodium 177 mg
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