30 minutes
Serves 5-6
Ingredients:
1 pound rib eye steak
Salt and Pepper
1 pound bow tie pasta
3 oz. sliced black olives
4 Roma tomatoes, diced
1 cup plain Greek yogurt
1 cup fresh basil leaves
1 tsp. garlic salt
1/2 tsp. black pepper
Make Dinner:
Preheat BBQ grill to medium high. Salt and pepper steak. Grill steak 5-6 minutes per side or to taste. Remove from grill and allow to rest for 10 minutes before slicing.
Bring 4 quarts of water to a boil in a large saucepan. Add bowtie pasta and boil until al dente, 15 minutes. Drain water from pasta and place pasta in a large mixing bowl. Add sliced black olives and diced tomatoes. Stir to combine.
Combine Greek yogurt, basil leaves, garlic salt and pepper in the blender. Pulse until smooth, about 15 seconds. Pour Basil Cream over pasta mixture. Slice steak thin into 1/2 inch pieces. Add to pasta salad. Toss gently to incorporate steak into salad. (Chef's Note: If desired, add 3/4 of the grilled steak to salad. Serve the rest on top of each serving.)