Grilled Steak Pasta Salad
A nutritious and low calorie use of left over grilled steak.
Ingredients
- ½ lb Penne pasta
- 1 Grilled Ribeye, thinly sliced
- 1 Garlic clove, pressed
- 2 tbsp EVOO
- ½ Large red onion, chopped
- 1 Green bell pepper,* chopped
- 1 pkg (~8 oz) Grape tomatoes, sliced in half
- 1 Small jar of Marinated artichoke hearts
- A couple pinches of Kosher salt, or to taste
- *any kind of vegetable can be used in this: asparagus, zucchini, cucumbers are all good options
Instructions
- Thinly slice the steak.
- Cook the pasta in salted water, drain and shock under cold water. Place into a large salad bowl. Drizzle some EVOO and press the garlic onto the pasta. Give it a good long stir and set aside.
- Chop all the vegetables. Toss the vegetables and steak into the pasta and drizzle the entire jar of artichoke hearts on top. Blend all ingredients together along with a couple pinches of salt. Serve!
Notes
