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Creamy Pesto Orecchiette & Steak Salad: A Perfect Summer Dish

Creamy Pesto Orecchiette & Steak Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients
  

  • 16 oz Orecchiette pasta dry
  • 1 lb Beef sirloin steak cubed
  • 6 oz Beef bacon chopped
  • 2 cups Corn kernels fresh or frozen
  • 1 large Red bell pepper diced
  • 1/2 cup Basil pesto store-bought or homemade
  • 1/4 cup Mayonnaise can substitute plain Greek yogurt
  • 1/4 cup Fresh basil chopped
  • 1 tsp Black pepper freshly cracked

Instructions
 

  • Boil 16 oz of orecchiette pasta in salted water according to package directions. Drain and rinse under cold water.
  • In a large skillet, cook 6 oz of chopped beef bacon until crispy. Remove the beef bacon and leave the rendered fat in the pan.
  • Add 1 lb of cubed beef sirloin to the skillet and cook over medium-high heat for 5 minutes until browned. Set aside.
  • In the same skillet, saute 2 cups of corn kernels and 1 diced red bell pepper until slightly charred.
  • Whisk together 1/2 cup of basil pesto and 1/4 cup of mayonnaise in a small bowl to create the creamy dressing.
  • Toss the cooled pasta, cooked steak, crispy beef bacon, vegetables, and dressing in a large mixing bowl. Garnish with 1/4 cup fresh basil and 1 tsp black pepper before serving.