This salad is equally delicious served slightly warm or served cold. It makes an attractive and hearty luncheon salad, arranged on romaine or red leaf lettuce. Serve with a loaf of crusty French bread and whipped butter seasoned with a pinch of SPICE BAZAAR HERBES DE FRANCE.
Place steak in a shallow pan and pour 1/4 cup Herbed French Vinaigrette over it. Turn to coat and cover pan with plastic wrap. Or place steak in a 1 gallon zip-lock plastic bag and pour dressing over it. Close bag and place on a plate. Refrigerate 1 to 2 hours or overnight, turning occasionally.
Prepare pasta according to package directions. When pasta is almost al dente, add zucchini to the boiling pasta water and let it cook 2 to 3 minutes until tender crisp. Drain pasta and zucchini in a colander and rinse with cold water. Place in a large bowl. Add feta, tomatoes, red onion, parsley, and 1 cup Herbed French Vinaigrette. Toss to mix.
Grill or broil steak just until pink (do not overcook). Slice thinly across the grain. Add sliced steak and remaining dressing to the pasta bowl and toss lightly. Serve warm, or refrigerate and serve cold.
- 1 lb: Pound Top Sirloin Steak
- 1 1/2 c Herbed French Vinaigrette, divided
- 8 oz dry Mostaccioli, Rotini or Penne Pasta
- 1/3 lb: Pound Feta Cheese, crumbled (about 1 1/4 cup)
- 2 Medium Tomatoes, diced
- 1 c thinly sliced Red Onion
- 1/4 c Chopped Parsley
- 2 Small Zucchini, cut into 1/2 inch pieces