Pasta Salad with Steak

While there are rather a few components in this dish, it doesn’t take too long to make – and cleanup afterward’s a snap.
– Julie DeRuwe, Oakville, Washington

Pasta Salad with Steak Dish photo by Taste of House

Components

• 3/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 1 tablespoon Dijon mustard
• 2 teaspoons red white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups prepared small pasta shells
• 1 beef leading sirloin steak (1 pound)
• RUB:
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 teaspoons pepper
• 1 teaspoon sugar
• SALAD:
• 2/3 cup diced cucumber
• 1/2 cup collapsed blue or feta cheese
• 1/4 cup sliced ripe olives
• 1/4 cup chopped red onion
• 1/4 cup minced fresh parsley
• 1 container (2 ounces) diced pimientos, drained
• Iceberg or romaine lettuce

Instructions

1. Combine the first eight active ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate.
2. Pierce steak with a fork. Combine rub components; rub over steak. Cover and refrigerate for a minimum of 15 minutes. Grill steak, exposed, over medium heat for 9-10 minutes on each side or up until meat reaches desired doneness (for medium-rare, a thermometer ought to check out 135 °; medium,140 °; medium-well, 145 °). Let mean 10 minutes.
3. On the other hand, include cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined plate. Slice steak and organize over salad. Serve with reserved dressing.