Guacamole Steak Pasta Salad

Guacamole Steak Pasta Salad

Serves 4


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
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  1. Prepare pasta in salted water according to pkg. directions just until tender.
  2. Drain and rinse pasta until cool; chill completely in the refrigerator for at least 30 min.
  3. Preheat an oven to 425° or a grill to high heat.
  4. Rub beef with olive oil; season with ¼ tsp. salt and pepper.
  5. 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.
  6. Remove from heat; cover with foil and let stand for 10-15 min.
  7. Cut beef into ½" cubes; cool to room temperature (about 20 min.).
  8. In a small mixing bowl, stir together guacamole, mayonnaise, remaining salt and pepper to taste; set dressing aside.
  9. In a large salad or serving bowl, combine cooled beef, chilled pasta, onion and spinach; add dressing and mix to coat.
  10. Fold in tomatoes.
  11. Serve immediately or cover with plastic wrap and chill for up to 4 hrs.


  • 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.