Yogurt Pasta Salad with Sundried Tomatoes & Olives
A fresh, creamy pasta salad that balances rich flavours with a light yogurt dressing.
Pasta Shape: any short pasta (Farfalle)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Difficulty: Easy
Servings: 2
Best Season: Suitable throughout the year
Ingredients
- 175g Regina small pasta (trofie or any short pasta)
- 50g sundried tomatoes, roughly chopped
- 2 tbsp oil from the sundried tomatoes
- 2 garlic cloves, crushed
- 1 tsp dried chilli flakes
- 150g cooked lamb kebab (or grilled chicken), roughly chopped
- 150g Greek-style natural yogurt
- ½ tbsp pomegranate molasses
- Zest of ½ lemon
- 3 sprigs fresh mint, finely chopped
- ½ tsp ground cumin
- 75g green olives, roughly chopped
- Salt, to taste
Instructions
- Heat the sundried tomato oil in a pan over medium-low heat. Add the garlic and chilli flakes and cook for 1–2 minutes until fragrant. Add the cooked lamb and warm through for 4–5 minutes. Remove from heat.
- Meanwhile, cook Regina pasta according to pack instructions until al dente. Drain and rinse briefly with cold water, then set aside to cool slightly.
- In a bowl, mix the yogurt, pomegranate molasses, lemon zest, mint, cumin, and salt to taste.
- Add the pasta, sundried tomatoes, olives, and warmed lamb to the yogurt dressing. Toss gently until well combined.
- Serve immediately or chill for a short time before serving.