Name: NY Strip Steak Pesto Rigatoni Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.9 lb raw trimmed NY strip steak; 350 g dry Barilla Protein+ rigatoni; 90 g raw Good & Gather spring mix; 16 oz raw cherry tomatoes; 10 oz marinated mini mozzarella balls; 2.8 oz Barilla rustic basil pesto; 1 tbsp olive oil; 0.5 tsp sea salt; 0.5 tsp black pepper

Nutrition

Per serving

3,953 calories

Protein: 317g; 32% of calories
Carbs: 273g; 27% of calories
Fat: 181g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the dry Barilla Protein+ rigatoni according to package directions until al dente.
While the pasta cooks, season the raw trimmed NY strip steak with sea salt and black pepper on both sides.
Heat the olive oil in a large cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side for medium-rare.
Transfer the steak to a cutting board and allow it to rest for 7 minutes before slicing it into thin strips against the grain.
While the steak rests, halve the raw cherry tomatoes.
Drain the cooked rigatoni and place it in a large serving bowl.
Add the sliced steak, Barilla rustic basil pesto, raw cherry tomatoes, raw Good & Gather spring mix, and the marinated mini mozzarella balls (including the herb and oil marinade from the container).
Toss all ingredients together until the spring mix is slightly wilted and the pasta is thoroughly coated in the aromatic pesto and seasoned oil.

Nutrition

Ingredients

Instructions

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