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Cavatappi Salad with Roast Lamb

Cavatappi Salad with Roast Lamb

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

Cooking Light MAY 2005

  • Yield: 6 servings (serving size: 1 1/3 cups)


  • 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


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.

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.

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.

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

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Cavatappi Salad with Roast Lamb recipe