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Peppered beef and spring pasta salad

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This Beef and spring pasta salad makes an easy weeknight dinner when you're short on time. Loaded with bocconcini and zesty lemon, it packs a real flavour punch.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+ 5 mins resting time)
Peppered beef and spring pasta salad


  • 300g farfalle
  • 1 tbs cracked black pepper
  • 2 garlic cloves, finely chopped
  • 2 tbs olive oil
  • 4 Coles Australian Beef Eye Fillet Steaks
  • 100g snow peas, trimmed
  • 2 zucchini, sliced diagonally
  • 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
  • 200g vine-ripened cherry tomatoes, cut from the truss
  • ½ cup Coles Cherry Bocconcini, torn
  • ¼ cup (60ml) lemon juice
  • 2 tsp wholegrain mustard

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling salted water following packet directions until al dente. Drain well. Transfer for a large bowl.
  2. Step 2

    Meanwhile, combine the pepper and garlic in a small bowl. Season with salt. Add the beef steaks and toss to coat. Heat half the oil in large frying pan on medium-high heat. Cook the beef for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 mins. Thinly slice.
  3. Step 3

    Add the snow peas, zucchini, asparagus and tomatoes to same pan. Cook, stirring occasionally for 5 mins or until vegetables start to char. Add the vegetables and beef to the pasta with the bocconcini, lemon juice, mustard and remaining oil. Stir to combine.
  4. Step 4

    Divide the pasta salad among serving bowls to serve.