Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Fusilli

  2. 12 oz 340g Steak

  3. 1 Garlic clove - cut in half

  4. 1/2 cup 118ml Mayonnaise

  5. 2 tablespoons 30ml Tarragon vinegar

  6. 1/3 cup 48g / 1.7oz Finely-diced red bell pepper

  7. 1/3 cup 48g / 1.7oz Finely-diced green bell pepper

  8. 1/3 cup 48g / 1.7oz Finely-diced yellow bell pepper

  9. 1/2 cup 118ml Green or black olives in oil - chopped (or a combination of both)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a large pot of salted water to a boil. Add the fusilli and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the steak 3 to 4 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like steak rare, substitute chicken.) When the steak is done remove it to a plate for later; while resting, rub a cut clove of garlic on both sides. In a large mixing bowl combine the mayonnaise, tarragon vinegar, and peppers. Toss the pasta with the ingredients in the mixing bowl. Portion out the pasta. Cut the steak into thin diagonal strips and pile them in the center of the pasta; garnish with olives This recipe yields 4 servings.


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