Caprese steak pasta salad

Step 1

Make the steak: Place a cast iron skillet over medium heat. Add the olive oil and heat until shimmering. Season the RumbaⓇ Flank Steak with salt and pepper on both sides. Cook the steak in the hot oil for 8 minutes per side, or until an instant-read thermometer inserted into the center reads 145°F-150°F (62°C-66°C). Let the steak rest on a cutting board for 5 minutes before slicing into ½-inch cubes. Set aside.

Step 2

Make the dressing. In a small bowl, add the Wellsley FarmsⓇ Balsamic Vinegar, olive oil, shallot, Italian seasoning, salt, and black pepper. Whisk until emulsified. Set aside.

Step 3

Make the pasta salad: In a large bowl, combine the grape tomatoes, cooked BarillaⓇ Penne, BelGioiosoⓇ Fresh Mozzarella Pearls, and chopped basil. Add the cubed RumbaⓇ Flank Steak and dressing. Toss to combine.

Step 4

Divide among 4 plates or a large serving platter and garnish with basil leaves. Serve immediately or store in an airtight container for 1-2 days.

Step 5

Enjoy!