Beef and pasta salad
Rump steak salad with pasta and sun-dried tomato
4 - 6
Serves
20 mins
Prep Time
15 mins
Cook Time
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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Ingredients
600g Quality Mark rump steaks
sliced
350g pasta
i
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
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
