Beef and Pasta Salad

Quick and easy and oh so fresh. Just the thing for a busy summer evening or a quick lunch when things are hot!

Serves 4


  • 3-4 BBQ steaks
  • 250g farfalle (bowtie) pasta, cooked
  • 1 punnet cherry tomatoes, cut in half
  • ½ cup small black olives
  • 200g tub bocconcini (type of mozzarella cheese), cut in half
  • 100g baby spinach leaves
  • ¼ cup olive oil
  • 2 tbsp red wine vinegar
  • freshly ground salt and pepper


1. Barbecue, char-grill or pan-fry the steaks until done to your liking. Remove from heat and rest the steaks for a few minutes.

2. While the steaks rest, toss the remaining ingredients together.

3. Slice the steaks thinly and mix with the pasta salad.



  • Preheat the barbecue or char-grill plate to hot or preheat a pan to moderately hot.
  • Brush the steaks lightly with oil.
  • Cook the steaks on one side until moisture appears. Use tongs to turn the steaks once only.
  • Cook the steaks to no more than a medium degree of doneness.
  • Always rest the steaks after cooking so the beef remains juicy.
  • Slice the steaks thinly so the beef is easily coated with the dressing.
  • Add the dressing to the salad just before serving; the flavours of the beef, the salad and the dressing remain fresh and flavoursome this way.

This recipe is courtesy of Meat & Livestock Australia: