Steak Feta Pasta

The other day we had some leftover grilled steak, so I sliced it up real nice and made up this yummy pasta dish. I went through the kitchen adding whatever sounded good, and ended up with quite a large ingredient list! Don't be scared though- I love that a pasta dish like this is one that can be changed to suit your tastes or needs. Omit or substitute whatever you want. Since I used one pound of pasta, it made a ton, and we had a lot of leftovers. Next time I might cut down on the pasta a little. The leftovers are really good though! For the balsamic dressing, I used this delicious recipe from the blog Eating, Etc. We had used it the previous day for salads, and we really enjoyed it.

I don't add any salt because of other salty ingredients, but if you think it needs it, salt to taste at the end. Makes a nice dinner with some steamed lemon garlic broccoli.

Steak Feta Pasta

1 pound dried pasta (I used bowtie)

2 TBS. olive oil

1 very small onion, chopped

2 cloves of garlic, chopped

9 oz. leftover steak, sliced into bite-sized pieces

1/4 cup pine nuts

6 TBS. balsamic dressing

2 TBS. sun-dried tomatoes (I like the oil-packed ones)

fresh pepper, to taste

dried basil and oregano, to taste

juice of 1/2 lemon

1 can (6 oz. dry weight) black olives, chopped coarsley

2 fresh tomatoes, chopped

2-4 TBS. fresh parsley

6 ounces crumbled feta cheese

1/3 cup grated parmesan cheese

Cook pasta in boiling water according to package directions. Meanwhile, sautee the onion and garlic in the olive oil under tender. Add the steak, pine nuts, and cook and stir for a few minutes. Add the sun-dried tomatoes, balsamic dressing, black pepper, and dried herbs, and turn off the heat. When pasta is done, drain and place in a very large serving bowl. Add the steak/balsamic dressing mixture, and toss to coat. Then add the lemon juice, olives, fresh tomatoes, parsley, feta, and parmesan, and mix together gently.

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