Ingredients for Beefy Pasta Salad
- Rotelle Pasta
- Broccoli Stems
- Sirloin Steaks
- Plain Fat Free Yogurt
- Light Mayonnaise
- Balsamic Vinegar
- Basil Leaves
- 1 teaspoon salt (plus more to taste)
- Plum Tomato
- Red Onion
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How to Make Beefy Pasta Salad
- Cook 1 pound pasta in a large pot of boiling salted water according to package directions.
- During the last 2 minutes of pasta cooking time, add 1 large head of broccoli, cut into florets.
- Drain pasta and broccoli; rinse with cold water to stop cooking.
- Preheat broiler.
- Season 1 pound beef steak (sirloin or ribeye recommended) generously with salt and pepper.
- Broil steak 4 inches from heat for 4 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to ensure desired internal temperature (130-135°F for medium-rare).
- Transfer steak to a cutting board and let rest for 5 minutes before thinly slicing across the grain, on the diagonal.
- While steak rests, combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1/4 cup chopped fresh basil, and 1 teaspoon salt in a food processor. Process until smooth.
- Transfer dressing to a large serving bowl.
- Add the sliced steak and any accumulated juices to the bowl and gently toss to coat.
- Add the cooked pasta, broccoli, 1 pint cherry tomatoes (halved), and 1/2 cup thinly sliced red onion to the bowl.
- Toss gently to combine.
- Taste and adjust seasoning as needed.
- The salad can be made ahead and refrigerated. Bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
53g
Fat
23g
Carbs
34g