Cavatappi Salad with Roast Lamb

You can use any other short pasta for this salad, such as penne, rigatoni, or even farfalle.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 29%
  • Fat: 9.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1g
  • Protein: 18.2g
  • Carbohydrate: 35.5g
  • Fiber: 3.7g
  • Cholesterol: 32mg
  • Iron: 2.8mg
  • Sodium: 392mg
  • Calcium: 152mg


  • 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


  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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