Pasta Salad with Grilled Steak

Serves: 4-6
1/2 pound Orecchiette pasta - cooked al dente
1 cup grilled well-seasoned steak cut into bit size cubes
(I use filet tips)
1 cup diced red bell pepper
1 cup chopped blanched peas
1 cup shredded carrots
1/2 cup crumbled cooked crisp bacon

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lemon juice
2 cloves finely grated garlic
1-1/4 cups grated Parmesan cheese
Sea salt and freshly ground black pepper to taste
Place cooked pasta in a large bowl.

Add the steak, red bell pepper, peas, carrots and bacon to the bowl with the pasta.

Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour just the amount of dressing over the pasta salad and toss to coat. You may have a bit of dressing left over. Keep chilled in the refrigerator until the next use. Season with salt and pepper.

Chill for up to 3 hours and toss again just before serving. You may need to add a bit more dressing, as the pasta tends to soak up the dressing.


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