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Beef Pesto Pasta Salad
Notes/Suggestions: This is a great way to use up leftover steak or beef roast. Additional vegetables can be added like zucchini, mushrooms, eggplant, etc.Makes 8-10 servings.
Ingredients:
- 8 oz steak (or other lean cooked beef)
- 1 large yellow pepper
- 1 cup of grape tomatoes
- 6 oz can of pitted black olives
- 1 lb dried penne pasta (or other short pasta)
- 3/4 cup of pesto
- salt and ground black pepper to taste.
Directions:
- Cook pasta according to the package's instructions. Drain and rinse under cold water.
- Cut the yellow pepper into bite size strips.
- Cut the larger tomatoes in half.
- Cut steak into bite sized pieces
- Drain the olives.
- In a large bowl toss all the ingredients together and mix well with the pesto. Season with salt and black pepper.