Warm pasta Provençale salad
Warm pasta provençale salad, a dish cooked in a sauce made with tomatoes, artichoke and olives.
- 30 mins cooking
- Serves 6
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Ingredients
Warm pasta Provençale salad
- 375 gram rigatoni pasta
- 600 gram lamb fillets
- 3/4 cup (115g) pitted black olives, halved
- 1 cup (150g) drained semi-dried tomatoes in oil, chopped coarsely
- 400 gram canned artichoke hearts, drained, halved
- 1 red onion (100g), sliced thinly
- 60 gram baby rocket leaves
- 1/2 cup (120g) green olive tapenade
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
Method
Warm pasta Provençale salad
- 1Cook pasta in a large saucepan of boiling water until tender; drain.
- 2Meanwhile, cook lamb in a heated oiled large frying pan, over high heat, for 3 minutes each side or until cooked as desired. Remove from pan, cover; rest 5 minutes, then slice thickly.
- 3Place pasta and lamb in a large bowl with remaining ingredients; toss gently to combine. Season to taste. Serve warm
Notes
Rigatoni, a tube-shaped pasta with ridges on the outside, is perfectly suited to this salad: its wide hollow centre captures the dish's other ingredients and the dressing clings to the pasta's indentations. You can use black olive tapenade in this recipe, if you prefer