Pasta Salad with Grilled Steak
Serves:
Ingredients:
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 Dressing:
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
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 Dressing:
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
Directions:
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.
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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