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.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
Step 4
Divide the pasta salad among serving bowls to serve.
