Beef & pasta salad

    35 mins

    Pasta is a good source of iron and contributes niacin and other B vitamins.

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    Serves: 4 

    • 250 g small pasta shapes of your choice
    • 500 g broccoli florets
    • 300 g well-trimmed sirloin steak
    • 1¼ cups (325 g) low-fat plain yoghurt
    • 3 tablespoons low-fat mayonnaise
    • 1 tablespoon (15ml) balsamic vinegar
    • ¾ cup Italian basil leaves
    • ½ teaspoon salt
    • 500 g plum tomatoes, quartered
    • 1 medium red onion, halved and thinly sliced

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Add the broccoli florets during the last 2 minutes of cooking; drain.
    2. Preheat grill. Grill steak 10 cm from the heat for 4 minutes per side for medium, or until done to taste. Place on a cutting board; slice thinly across the grain, on the diagonal.
    3. For the dressing, combine yoghurt, mayonnaise, vinegar, basil and salt in a food processor; process until smooth. Pour dressing into a large serving bowl.
    4. Add the steak and any juices that have accumulated on the cutting board; toss to coat. Add pasta, broccoli, tomato and onion to bowl and toss again. (Recipe can be made ahead and refrigerated. Bring back to room temperature before serving.)

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