Greek Pasta Salad with Lamb

Serves 6

1 pound whole wheat rigatoni pasta

4 quarts water

2 tablespoons olive oil

1½ tablespoons salt

½ medium white onion (chopped)

1 medium cucumber (peeled, seeded and diced)

½ cup kalamata olives (coarsely chopped)

2 cloves garlic (minced)

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried rosemary

1 tablespoon finely chopped fresh dill

1½ cups plain yogurt

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon red wine vinegar

½ teaspoon granulated sugar

1 pound ground lamb

½ cup feta cheese (crumbled)

Salt and pepper (to taste)

 

1. In a pot or large saucepan, combine water, salt, and olive oil. Bring to a boil. Add pasta. Cook, stirring occasionally, until al dente. Drain. Rinse under cold water. Transfer pasta to a large bowl.
2. In a frying pan (or skillet), cook lamb until done and meat is browned. Allow to cool until slightly warm.
3. To bowl of pasta, add lamb, onion, cucumber, and olives. Toss well.
4. In a small bowl, whisk together yogurt, extra virgin olive oil, lemon juice, vinegar, sugar, garlic, oregano, thyme, rosemary, and dill. Pour over pasta mixture. Add feta. Toss well. Salt and pepper to taste. Serve at room temperature.