Colorful Pasta Salad with Beef
A colorful pasta salad featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g rigatoni
- 2 red bell peppers
- 200 g baby corn
- 8 thin ciabatta slices
- 500 g beef steak (hip or loin)
- 2 red onions
- 0.5 bunch Parsley
- Salt
- Pepper (freshly ground)
- 3 tbsp white balsamic vinegar
- olive oil
- sour cream
Instructions
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1.
Cook Rigatoni according to package instructions in salted water until al dente. Rinse with cold water and drain.
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2.
Wash, halve, deseed, and slice bell peppers into wide strips.
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3.
Rinse baby corn and cut into about 2 cm pieces.
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4.
Peel onions and cut into wedges.
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5.
Wash parsley, shake dry, pluck leaves, and roughly chop.
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6.
Pan‑fry ciabatta slices in a little hot oil until golden brown on both sides. Drain on paper towels.
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7.
Wash beef steak, pat dry, slice into four pieces. Sear each side in a hot pan with a bit of olive oil for 1–2 minutes per side to desired doneness. Season with salt and pepper, remove from pan, and let rest briefly.
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8.
Grill bell peppers, onions, and baby corn in a grill pan with little oil for 2–3 minutes. Season with salt and pepper. Toss with pasta, 3 tbsp olive oil, balsamic vinegar, and parsley. Adjust seasoning with salt and pepper and serve on plates. Top each plate with ciabatta slices and arrange sliced steak on top. Garnish with a dollop of sour cream per serving.
