Cavatappi Salad with Roast Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can use any other short pasta for this salad, such as penne, rigatoni, or even farfalle. Ingredients:
2 red bell peppers |
8 ounces uncooked cavatappi |
3 tablespoons sherry vinegar |
1 1/2 tablespoons extravirgin olive oil |
3 cups (1-inch) slices asparagus (about 1 pound) |
1 1/2 cups shredded simple roasted leg of lamb (about 6 ounces) |
1 cup thinly sliced celery |
1/2 cup (2 ounces) grated fresh parmesan cheese |
3 tablespoons chopped fresh basil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
2. Cook pasta in boiling water 8 minutes or until al dente. Drain and rinse under cold water; drain. Place pasta in a large bowl. Drizzle with vinegar and oil; toss well to coat.
3. Steam asparagus 3 minutes or until crisp-tender. Rinse under cold water, and drain. Add asparagus, roasted bell peppers, Simple Roasted Leg of Lamb, and remaining ingredients to pasta; toss well to combine. Cover and chill.
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