Warm Pasta Provençale Salad

• 13.5 oz rigatoni pasta
• 1 1/4 lb lamb chops
• 4 oz pitted black olives, halved
• 5 oz semi-dried tomatoes in oil, drained, chopped coarsely
• 1 (13.5 oz) can artichoke hearts, drained, halved
• 1 None red onion, sliced thinly
• 2 oz baby arugula
• 1/2 cup green olive tapenade
• 2 tbsp olive oil
• 2 tbsp lemon juice

1. Cook pasta in boiling salted water until al dente then drain.
2. Meanwhile, oil a large frying pan and place over high heat. Cook lamb chops for 3 mins per side, or until cooked to your liking. Remove from pan, cover and let rest for 5 mins. Slice thickly.
3. Transfer pasta and lamb to a large bowl along with remaining ingredients and toss gently to combine. Season to taste. Serve warm.

rigatoni pasta, lamb chops, black olives, tomatoes, red onion, baby arugula, green olive tapenade, olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37313 (may not work)