Beef pasta salad
SERVES: 4 Ingredients
4 x 200g oyster blade steaks, diced
2 cups dry pasta, eg spirals 2 onions, sliced
100g sun-dried tomato, sliced thinly
100g kalamata olives, pitted ¼ bunch basil, chopped ¼ bunch chives, chopped 250g cherry tomatoes, halved
200g rocket or mixed lettuce leaves 2 tbs olive oil
1 tbs balsamic vinegar 1 tbs soy sauce
Cook the pasta as per packet instructions – strain in colander and leave to cool in cold water.
Heat a wok to hot and add 1 tbs of oil and cook the beef in three batches; set aside when cooked and loosely cover with aluminium foil.
Cook the sliced onions in the wok over low heat until soft and translucent. There’s no need to add oil.
In a bowl, mix the 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.