Warm Pasta Provençale Salad - cooking recipe

Ingredients

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

Preparation

Cook pasta in boiling salted water until al dente then drain.
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.
Transfer pasta and lamb to a large bowl along with remaining ingredients and toss gently to combine. Season to taste. Serve warm.