April 19, 2011

The Best Pasta Salad You'll Ever Taste!

  Spring time means grill time for us and although the weather hasn't been cooperating with us up here in NH (brrrrr!) my husband and I just couldn't wait any longer!  I broke out the recipe book and Foreman Grill and cooked up a helping of my favorite summertime meal: Grilled Steak & Pasta Salad!  Words cannot describe just how tasty this pasta salad is!  And there's a BONUS: it's even better the second day once all the flavors have had a change to mingle and get to know each other a bit better!
     I originally found this recipe a few years ago in the weightloss section of Family Circle but you'd never know it's on the healthy side.  Yes, the ingredient list is long but you probably have most of these items in your cabinets already.  This will easily feed a family of 4, with leftovers.

Grilled Steak & Pasta Salad
1/4 cup rice vinegar
2 tablespoons light mayo (fat free not recommended)
2 tablespoons EVOO
1 tsp salt
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne peper (I don't usually add this)
1/2 pound bowtie pasta (just over 1/2 box for a family of 4 will do)
2 large tomatoes, cut into 1" pieces
1 medium sweet onion, quartered and thinly sliced
2 cups corn (fresh is best but frozen will do)
1/3 cup flat-leaf parsley, chopped
1/3 cup fresh basil (chopped)
1lb - 1 1/2lb flank steak, seasoned with McCormick steak seasoning and grilled

  1. In large bowl, whisk vinegar, mayo, oil, salt, oregano, cumin, and cayenne until well blended.  Set aside.  Bring large pot of water to boil.
  2. Sprinkle steak with seasoning.  Grill on gas grill or Foreman Grill until desired doneness.  Let rest 10 minutes and then cut into thing slices.
  3. Cook pasata in boiling water, drain and rinse under cold water.
  4. Toss pasta with dressing in serving bowl. 
  5. Add steak, tomatoes, onion, corn, parsley, and basil to bowl; toss to combine.  Chill 1 hour (we perfer overnight!) and serve with a side of greens.

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