- 12 oz pasta of choice*
- 1 lb ribeye steak or any other preferred cut, seasoned well with salt and pepper
- Salt and pepper
- 1.5 cups roasted corn frozen
- 16 ounce container cherry tomatoes quartered
- 16 ounce jar roasted red peppers chopped
- 8 ounce container mini mozzarella balls
- 1/2 cup cilantro finely chopped
- 1/2 cup parsley finely chopped
- 1 shallot finely chopped
- 3 garlic cloves minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice from 1 lemon
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Cook pasta according to package instructions. Set aside.
12 oz pasta of choice*
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Season steak generously with salt and pepper on both sides. In a large pan (or grill), over medium high heat, sear steak for 3-4 minutes on each side. Remove from heat and let rest while preparing the rest of the salad.
1 lb ribeye steak, Salt and pepper
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In a large bowl, add cooked pasta, corn, tomatoes, roasted red peppers, mozzarella, cilantro, parsley, shallot, and garlic. Add olive oil, vinegar, lemon juice, and salt and pepper to taste. We started with 1 teaspoon of salt and 1/2 tsp of pepper. Toss to combine.
1.5 cups roasted corn, 16 ounce container cherry tomatoes, 8 ounce container mini mozzarella balls, 16 ounce jar roasted red peppers, 1/2 cup parsley, 1/2 cup cilantro, 1 shallot, 3 garlic cloves, 1/4 cup red wine vinegar, 1/4 cup olive oil, Juice from 1 lemon
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Cut steak into small, bite-size pieces and add to the bowl. Toss salad again until combined.
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You may serve immediately or store in the refrigerator until ready to serve. Storing it in the fridge will allow the salad to marinate and develop more in flavor!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Give it a quick stir to redistribute the ingredients before serving.
Serving: 1servingCalories: 612kcalCarbohydrates: 57gProtein: 32gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 1113mgPotassium: 748mgFiber: 5gSugar: 5gVitamin A: 1647IUVitamin C: 55mgCalcium: 203mgIron: 3mg
