Beef pasta salad

Beef pasta salad


4 x 200g Oyster blade steaks, diced

2 cups Dry pasta, eg spirals

2 Onions, sliced

100g Sun-dried tomato, sliced thinly

100g Kalamata olives, pitted

¼ bunch Basil, chopped

¼ bunch Chives, chopped

250g Cherry tomatoes, halved

200g Rocket or mixed lettuce leaves

2 tbsp Olive oil

1 tbsp Balsamic vinegar

1 tbsp Soy sauce


  • Cook the pasta as per packet instructions - strain in colander and leave to cool in cold water.
  • Heat a wok to hot and add 1 tbsp of oil and cook the beef in 3 batches; set aside when cooked and loosely cover with aluminium foil.
  • Cook the sliced onions in the wok over low heat until soft and translucent. There is no need to add oil.
  • In a bowl, mix the tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce. Just before serving, add rocket or mixed lettuce leaves.


  • Try a wholemeal or whole grain pasta to boost fibre intake.
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