Caprese Steak Pasta Salad
This pasta salad will power you through your day thanks to the steak and mozzarella providing a big punch of protein – and the classic combo of balsamic dressing, juice tomatoes, and basil will have you coming back for seconds.
92% would make again
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Steak:
- ½ tablespoon olive oil
- 2 lb RumbaⓇ Flank Steak
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Dressing:
- ⅛ cup Wellsley FarmsⓇ Balsamic Vinegar
- ⅛ cup olive oil
- 1 tablespoon minced shallot
- 1.5 teaspoons italian dressing
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Pasta Salad:
- 10 oz grape tomatoes, halved
- ½ lb BarillaⓇ Penne, cooked and cooled
- 1 (8-ounce) tub BelGioiosoⓇ Fresh Mozzarella Pearls
- 2 tablespoons chopped fresh basil
- fresh basil leaf, for garnish
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Preparation
- Make the steak: Place a cast iron skillet over medium heat. Add the olive oil and heat until shimmering. Season the RumbaⓇ Flank Steak with salt and pepper on both sides. Cook the steak in the hot oil for 8 minutes per side, or until an instant-read thermometer inserted into the center reads 145°F-150°F (62°C-66°C). Let the steak rest on a cutting board for 5 minutes before slicing into ½-inch cubes. Set aside.
- Make the dressing. In a small bowl, add the Wellsley FarmsⓇ Balsamic Vinegar, olive oil, shallot, Italian seasoning, salt, and black pepper. Whisk until emulsified. Set aside.
- Make the pasta salad: In a large bowl, combine the grape tomatoes, cooked BarillaⓇ Penne, BelGioiosoⓇ Fresh Mozzarella Pearls, and chopped basil. Add the cubed RumbaⓇ Flank Steak and dressing. Toss to combine.
- Divide among 4 plates or a large serving platter and garnish with basil leaves. Serve immediately or store in an airtight container for 1-2 days.
- Enjoy!