Mediterranean Spiced Pasta Salad with Minced Meat

Name: Mediterranean Spiced Pasta Salad with Minced Meat
Cuisine: Mediterranean
Ingredients: 1 pound (450g) gemelli or fusilli pasta; 2 tablespoons olive oil; 1 pound (450g) minced beef or pork; 1 teaspoon garlic powder; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; 1 tablespoon olive oil for cooking; 1 pint cherry tomatoes, halved; ½ cup sun-dried tomatoes, drained and chopped; 1 bell pepper (red or yellow), diced; ⅓ cup sliced kalamata olives; ½ cup marinated artichoke hearts, drained and chopped; 1 small cucumber, diced; ¼ cup finely chopped red onion; ⅓ cup toasted pine nuts; 8 ounces (225g) feta cheese, crumbled; ¼ cup fresh parsley, chopped; 2 tablespoons fresh basil, chopped; ¼ cup extra virgin olive oil; 3 tablespoons white wine vinegar; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 2 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried basil; 1 teaspoon Dijon mustard; 1 teaspoon honey; Salt and freshly ground black pepper to taste; 2 tablespoons pomegranate seeds (optional); Additional crumbled feta

7 steps

Updated at: Mon, 28 Apr 2025 06:30:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1258.7 kcal (63%)

Total Fat72.5 g (104%)

Carbs104.5 g (40%)

Sugars12.6 g (14%)

Protein48.2 g (96%)

Sodium1259.3 mg (63%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundgemelli pasta

or fusilli

2 tablespoonsolive oil

1 poundminced beef

or pork

1 teaspoongarlic powder

1 teaspoonground cumin

½ teaspoonground turmeric

1 tablespoonolive oil

for cooking

1 pintcherry tomatoes

halved

½ cupsun-dried tomatoes

drained and chopped

1bell pepper

red or yellow, diced

⅓ cupkalamata olives

sliced

½ cupmarinated artichoke hearts

¼ cupred onion

⅓ cuptoasted pine nuts

225gfeta cheese crumbled

¼ cupfresh parsley

chopped

2 tablespoonsfresh basil

chopped

For the dressing:

¼ cupextra virgin olive oil

3 tablespoonswhite wine vinegar

1 tablespoonlemon juice

1 teaspoonlemon zest

2cloves garlic

minced

1 teaspoondried oregano

½ teaspoondried basil

1 teaspoondijon mustard

1 teaspoonhoney

salt

to taste

freshly ground black pepper

to taste

To garnish:

2 tablespoonspomegranate seeds

optional

crumbled feta

Additional

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse briefly with cold water, and set aside in a large bowl. Toss with 2 tablespoons olive oil to prevent sticking.

Step 2

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the minced meat and cook until browned, breaking it into small crumbles as it cooks. Season with garlic powder, cumin, and turmeric. Cook until no longer pink, about 5-7 minutes. Remove from heat and let cool slightly.

Step 3

Prepare the dressing by combining all dressing ingredients in a small bowl or mason jar. Whisk or shake well until thoroughly combined.

Step 4

In the large bowl with the pasta, add the cooked minced meat, cherry tomatoes, sun-dried tomatoes, bell pepper, olives, artichoke hearts, cucumber, red onion, pine nuts, feta cheese, parsley, and basil.

Step 5

Pour the dressing over the pasta mixture and toss gently until all ingredients are well coated. Season with additional salt and pepper to taste.

Step 6

For best flavor, cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld together.

Step 7

Before serving, toss again, taste, and adjust seasoning if necessary. Garnish with pomegranate seeds and additional crumbled feta if desired.