Caesar pasta salad with skirt steak
A classic salad with a twist
Serves
4
Prep Time
10 mins
Cook Time
20 mins
A fresh, hearty twist on the classic Caesar salad, this recipe combines iron-rich New Zealand beef with bowtie pasta, crisp lettuce, seasonal vegetables, and a creamy-yet-light homemade Caesar-style dressing. Finished with grated parmesan and chickpea croutons, it’s a satisfying salad that eats like a meal.
We love skirt steak here, when cooked right it's tender delicious and full of flavour. Plus it's easier on the pocket than some of it's more well known counter parts.
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ShareIngredients
500g Quality Mark beef skirt steak
thinly sliced1 Tbsp olive oil
200g pastai
dry weight4 cups iceberg lettuce
roughly chopped2 courgettes
sliced1 bunch asparagus
chopped1 can chickpeas
drained1 pinch salt and pepper
¼ cup grated Parmesan cheese
¾ cup plain yoghurt
1 tsp extra virgin olive oil
2 Tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove
minced1 tsp capersi
1 pinch black pepper
Method
Cook the pasta according to packet instructions. Drain and set aside to cool slightly.
Preheat the air fryer or oven to 180°C. Pat the chickpeas dry with a clean tea towel, then toss with olive oil, salt, and pepper. Bake or air fry for 10-15 minutes, or until golden and crispy.
Heat a dash of olive oil in a frying pan over medium-high heat. Sear the sliced beef for 2–3 minutes until just cooked, then set aside. Add the courgette and asparagus to the same pan and cook until tender and lightly browned.
In a small bowl, whisk together all the sauce ingredients until smooth.
In a large mixing bowl, combine the pasta, lettuce, vegetables, and steak. Drizzle with the dressing and toss to coat. Finish with a sprinkle of grated Parmesan and the crispy chickpeas. Serve immediately.
Nutrition Information per Serving (488g)
This nutrition analysis is based on 4 serves.
