Greek Lamb and Pasta Salad

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Greek Lamb and Pasta Salad

Greek Lamb and Pasta Salad
Servings 7


  • fresh basil sprigs
  • 3 tablespoons chopped Kalamata olives
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/2 cup plain low-fat yogurt at room temperature
  • 3/4 cup sliced radishes
  • 2 cups hot cooked seashell macaroni cooked without fat or salt
  • 1/2 seedless unpeeled cucumber about 10 ounces
  • 3/4


  • 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

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