Beef & pasta salad

Beef & pasta salad


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About this recipe: Pasta is a good source of iron and contributes niacin and other B vitamins.

Lynn Lewis

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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