| Martine Sicard |
| TUSCAN PASTA SALAD |
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Tuscan Pasta Salad
INGREDIENTS
1lb Pené Pasta
1 Gal Water
1 Cup Olive Oil
1 Cup Italian Dressing
4 Roma Tomatoes (seeded and julienne)
3 Bell Peppers (julienne)
1 ½ cup Crumbled Feta Cheese
1 Red Onion (julienne)
Salt and Pepper to taste
DIRECTIONS
1. Boil water and add salt and half of the olive oil.
2. Place Pasta in Boiling Water and cook, stirring
constantly, until al dente (cooked but still firm), drain water.
3. Toss pasta with remainder of olive oil to keep pasta from
sticking together.
4. On top of a piece of foil season both sides of the strip
steaks with salt, pepper and the Chicago Steak Grinder
about 3 Tbsp.
5. Heat sauté pan with 2 oz of olive oil, cook steak on
medium high heat for 8-10 minutes or until internal temp is
165 degrees. Cut into small chunks for service.
6. While pasta is cooking cut your 4 tomatoes, 3 bell
peppers, and red onion into strips.
7. When pasta is cooked, cool it down by running under
cold water.
8. Once pasta is cold add your veggies, 1 ½ cup feta
cheese, 1 cup Italian dressing, and salt/pepper to taste.
Mix together and serve cold.
| Non-Stick Cookware Set $29.99 |
| Nonstick Frying Pan Set $19.99 |
| Steak Knife with Wood Stand $9.99 |
| SHOP |
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