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:

  1. Cook pasta according to the package's instructions. Drain and rinse under cold water.
  2. Cut the yellow pepper into bite size strips.
  3. Cut the larger tomatoes in half.
  4. Cut steak into bite sized pieces
  5. Drain the olives.
  6. In a large bowl toss all the ingredients together and mix well with the pesto. Season with salt and black pepper.