WATCH THE VIDEO!
Picnic season is too short to make a Pasta Salad that looks and tastes like an afterthought. This Steakhouse Pasta Salad tossed with Dreamfield’s Penne Rigate is tangy, fresh and will make you rethink everything you know about Pasta Salad. So don’t say I didn’t warn you – this one’s a show stealer!
Ingredients for Steakhouse Pasta Salad:
1 box Dreamfields Penne Rigate
3/4 to 1 pound boneless beef top sirloin steak, about 1-inch thick (see note)
salt and pepper
1/2 cup crumbled blue cheese
1/2 cup Lemon Vinaigrette (or store-bought vinaigrette)
1-1/2 cups halved grape or cherry tomatoes
2 to 3 cups arugula
Makes 6-8 servings. Leftover grilled or broiled beef steak, cut into thin strips, can be substituted for grilled or pan-broiled boneless beef top sirloin. Watch the Steakhouse Pasta Salad Video for added instruction and entertainment.
1) Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl.
2) Meanwhile, heat grill, grill pan or large skillet over medium until hot. Season steak with salt and pepper as desired. Cook 10 to 12 minutes, turning occasionally, for medium rare/medium (or cook to desired temperature). Remove steak from heat; allow to stand 10 minutes, then carve into thin strips.
3) Add blue cheese to vinaigrette; stir until dressing begins to look creamy, breaking up some of crumbles.
5) Toss pasta with tomatoes, then arugula. Add dressing and toss to coat. Top with steak slices and toss. Serve immediately.
Watch the Steakhouse Pasta Salad Video!
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Dreamfields Pasta has fewer digestible carbs and the same high fiber as whole wheat pasta so it can help you manage your blood sugar.
To learn more and browse other great recipes using Dreamfields Pasta, check out the Dreamfields Pasta Website.