Perfect for summer cooking. Goes good with Fresh Parmesan cheese. Also good Italian bread.
1 1/2 lb
uncooked tri colored rotini
quarted artichoke hearts,drained
red bell peppers, cut into julienne strips
whole black olives
thinly sliced fresh basil
1 1/2 tsp
dried basil leaves
How To Make
Grill Steak to desired doneness.
Trim Fat from steak. Cut Lengthwise in half and then crosswisw into thin slices.
Cook Pasta according to directions
In large bowl, Combine Steak,pasta,artichoke hearts,bell pepper,olives and basil. Mix Lightly.
In small bowl, whisk together vinaigrette ingredients. Pour over Steak mixture; toss to coat.
Cover and refridgerate at least two hours or overnight. ENJOY
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