Beef and pasta salad

Rump steak salad with pasta and sun-dried tomato

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Serves

4 - 6

Prep Time

20 mins

Cook Time

15 mins

Delicious and simple, this beef pasta salad ticks the healthy box too.

Delicious and simple, this beef pasta salad ticks the healthy box too.

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Ingredients

  • 600g Quality Mark rump steaks

    sliced
  • 350g pastai

    cooked according to packet instructions
  • 2 onions

    sliced
  • 100g sun-dried tomatoes

    thinly sliced
  • 100g Kalamata olives

    pitted
  • a small handful of basil leaves

    chopped
  • a small handful of chives

    sliced
  • 250g cherry tomatoes

    halved
  • 120g mesclun

  • 2 Tbsp olive oil

  • 1 Tbsp balsamic vinegar

  • 1 Tbsp soy sauce

Method

1

Heat a wok to hot and add 1 tbsp of oil and cook the beef in 3 batches over a high heat until well coloured. Set aside and loosely cover with aluminium foil.

2

Cook the onions in the wok over low heat until soft and translucent. There’s no need to add oil.

3

In a bowl, mix the tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce.

4

Just before serving, add the salad leaves.

Nutrition Information per Serving (337g)

This nutrition analysis is based on 6 serves.

Energy2158kJ (516 kcal)
Protein34.2g
Total Fat17.9g
Saturated Fat3.8g
Carbohydrate48.5g
Dietary Fibre10.8g
Sodium892mg
Iron7.0mg
Zinc5.1mg
Vitamin B121.3µg