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
  • Print


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


Warm pasta Provençale salad
  • 1
    Cook pasta in a large saucepan of boiling water until tender; drain.
  • 2
    Meanwhile, 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.
  • 3
    Place pasta and lamb in a large bowl with remaining ingredients; toss gently to combine. Season to taste. Serve warm


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

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