Guacamole Steak Pasta Salad
Ingredients
1 cup
medium shell dry pasta
½ lb.
teres major beef loin (also called bistro tender)
1 tsp.
Kowalski's Extra Virgin Olive Oil
½ tsp.
kosher salt, divided
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning the dressing
½ cup
Kowalski's Clásico Guacamole (from the Prepared Produce Section)
3 tbsp.
mayonnaise
¼ cup
diced red onion
¼ cup
chopped green onion
1 cup
chopped fresh baby spinach
4 oz.
grape tomatoes, halved
Directions
- Prepare pasta in salted water according to pkg. directions just until tender.
- Drain and rinse pasta until cool; chill completely in the refrigerator for at least 30 min.
- Preheat an oven to 425° or a grill to high heat.
- Rub beef with olive oil; season with ¼ tsp. salt and pepper.
- Roast beef in preheated oven or grill directly over heat, lid down, until meat reaches an internal temperature of 150° (about 20 min.). If grilling, turn meat when grill marks form and meat releases easily from grates until dark on all sides.
- Remove from heat; cover with foil and let stand for 10-15 min.
- Cut beef into ½" cubes; cool to room temperature (about 20 min.).
- In a small mixing bowl, stir together guacamole, mayonnaise, remaining salt and pepper to taste; set dressing aside.
- In a large salad or serving bowl, combine cooled beef, chilled pasta, onion and spinach; add dressing and mix to coat.
- Fold in tomatoes.
- Serve immediately or cover with plastic wrap and chill for up to 4 hrs.
Switch-Ups:
- Use baby kale or torn lacinato (dinosaur) kale in place of spinach.
- Add 1 cup of shelled edamame or 1 can of drained and rinsed black or pinto beans. (You may need to increase the amount of guacamole from ½ cup to ¾ cup.)
- Top the salad with ½ cup crumbled Cojita cheese or queso fresco.
