Greek Grilled Steak Pasta Salad

Grilled steak is the best to use for this salad, feel free to adjust all amounts to taste, if you prefer lots of dressing then double the ingredients using a large garlic clove.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  cups  cooked small shell pasta
•  lettuce leaf (use as many as needed to live the plate)
• 1  small English cucumber, chopped (peel left on or removed)
• 1⁄2 cup kalamata olive (or brine-cured olives of choice)
• 1  small red onion, thinly sliced
• 1 (2 ounce) jar diced pimentos, drained
• 3⁄4 cup  crumbled feta cheese, divided (can use more)
• 2  beef sirloin steaks

• DRESSING

• 1  medium garlic clove, minced
• 3⁄4 cup olive oil
• 2  teaspoons cider vinegar
• 2  tablespoons fresh lemon juice
• 1  tablespoon Dijon mustard
• 3  teaspoons dried oregano
• 1⁄2 teaspoon sugar
• 1  teaspoon seasoning salt (or use white salt)
•  fresh ground black pepper

Directions

1. Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table.
2. In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks.
3. Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly.
4. Line a large platter plate with lettuce leaves.
5. Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta.
6. Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak.
7. Serve with reserved dressing.
8. Delicious!