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Beef and pasta salad

Rump steak salad with pasta and sun-dried tomato

4 - 6

Serves

20 mins

Prep Time

15 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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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High Iron

High Protein

Dairy Free

Ingredients

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600g Quality Mark rump steaks

sliced

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350g pasta

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cooked according to packet instructions

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2 onions

sliced

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100g sun-dried tomatoes

thinly sliced

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100g Kalamata olives

pitted

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a small handful of basil leaves

chopped

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a small handful of chives

sliced

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250g cherry tomatoes

halved

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120g mesclun

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2 Tbsp olive oil

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1 Tbsp balsamic vinegar

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1 Tbsp soy sauce

Method

To Make Salad

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.

Energy

2158kJ (516 kcal)

Protein

34.2g

Total Fat

17.9g

Saturated Fat

3.8g

Carbs

48.5g

Dietary Fibre

10.8g

Sodium

892mg

Iron

7.0mg

Zinc

5.1mg

Vitamin B12

1.3µg