Greek Tomato Pesto Pasta Salad With Beef

You can make a meal of this main dish pasta salad served with grilled rib eye steak, black olives, fresh spinach, and feta cheese.

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Ingredients:

• 8 ounces whole wheat penne pasta
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon butter
• 1 lb beef rib eye steak
• 1 Tablespoon butter
• 1 teaspoon minced garlic
• 1/4 cup chopped shallots
• 1 Tablespoon soy sauce
• 1/2 cup sun-dried tomato pesto
• 1/2 cup sliced black olives
• 1 cup chopped fresh spinach
• 1 teaspoon basil
• 1 Tablespoon chopped parsley
• 1/2 cup crumbled feta cheese
• 3 Tablespoons sunflower kernels

Method

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm. Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate. Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

Notes: Serve fresh for best taste!

Number of servings: 4

Submitted By: venus62
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