Beef pasta salad

• Serves 4

• Preparation time: PT20m

• Cooking time: PT15m

Ingredients

4 x 200g oyster blade steaks, trimmed of fat, diced
2 cups dry pasta, eg. spirals
2 onions, sliced
100g sun-dried tomato, sliced thinly
100g Kalamata olives, pitted
1/4 bunch basil, chopped
1/4 bunch chives, chopped
250g cherry tomatoes, halved
200g rocket or mixed lettuce leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp soy sauce, salt reduced

Method

1. Cook the pasta as per packet instructions- strain in colander and leave to cool in cold water.

2. Heat a wok to hot, add 1 tablespoon of oil and cook the beef in 3 batches; set aside when cooked and loosely cover with aluminum foil.

3. Cook the sliced onions in the wok over low heat until soft and translucent.

4. In a bowl, mix the cherry tomatoes, sun-dried tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce. Just before serving, add rocket or mixed lettuce leaves.

Tip: Leftovers of this salad are perfect to take with you for a lunch on the go.

Notes

By www.themainmeal.com.au