Imagine a dish that effortlessly combines the robust flavors of grilled lamb with the freshness of Mediterranean ingredients, all tossed together in a delightful pasta salad. Our Grilled Lamb Pasta Salad with Roasted Garlic Vinaigrette is not just a meal; it's a culinary experience that will transport your taste buds straight to the sun-soaked shores of the Mediterranean. With just 35 minutes from prep to plate, this recipe is perfect for a quick weeknight dinner or an impressive dish for your next gathering. Ready to elevate your salad game? Let’s dive into this deliciously vibrant recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 ounces pasta (fusilli or penne)
- 1 pound grilled lamb, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 1 head roasted garlic
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F) and prepare a pot of salted boiling water for the pasta.
- Cook the pasta in boiling water according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking, then set aside to cool.
- While pasta is cooking, season the lamb with salt and pepper. Grill the lamb for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Remove from grill and let rest for 5-7 minutes.
- For the roasted garlic vinaigrette, squeeze the roasted garlic cloves into a bowl. Whisk together with olive oil, red wine vinegar, salt, and pepper until emulsified.
- Slice the grilled lamb into thin, bite-sized strips.
- In a large mixing bowl, combine cooled pasta, sliced lamb, halved cherry tomatoes, and crumbled feta cheese.
- Drizzle the roasted garlic vinaigrette over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill for 10-15 minutes before serving to allow flavors to meld together.
- Serve cold or at room temperature as a refreshing Mediterranean-style pasta salad.
Tips
- Choose the Right Pasta: Fusilli or penne work best for this salad as their shapes hold onto the vinaigrette and flavors beautifully.
- Don’t Rush the Lamb: For the juiciest results, let your grilled lamb rest for 5-7 minutes after cooking. This allows the juices to redistribute, ensuring each bite is tender and flavorful.
- Make it Ahead: For a more intense flavor, prepare the salad a few hours in advance and chill it in the refrigerator. This allows the ingredients to meld together beautifully.
- Customize Your Veggies: Feel free to add other Mediterranean favorites like olives, cucumber, or bell peppers for extra crunch and flavor.
- Perfect Your Vinaigrette: Adjust the amount of roasted garlic in the vinaigrette to suit your taste. If you love garlic, don’t be shy—add a little more!
- Serve It Right: This pasta salad can be served cold or at room temperature, making it a versatile dish for picnics or potlucks.
Nutrition Facts
Calories: 505kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
