Pasta Salad w/Steak & Blue Cheese Avocado Dressing

Ingredients

• For the salad:
• 1 lb. macaroni pasta (I used whole wheat rigatoni)
• 2 large tomatoes, diced
• 1/2 red onion, finely diced
• 2 handfuls of arugula (or spinach)
• 2 lb. skirt steak
• salt and pepper
• For the dressing:
• 4 oz. blue cheese
• 1 avocado, skin and seed removed and discarded
• 1/4 cup olive oil
• 2 tbsp. sherry vinegar
• 1 tsp. salt
• 3/4 cup water

Directions

1. Start by making your dressing. Combine all of the ingredients in a blender or food processor and blend until smooth. Set aside or refrigerate for up to 2 days.

2. Next, make the steak. Heat your grill to medium-high. Sprinkle the steak with a little salt and pepper on all sides, then grill for 3 – 4 minutes on each side. It’s done when the outside is slightly charred and the inside is still pink. Remove to a plate and let rest for a couple of minutes, then slice into bite-sized pieces.

3. While your steak is cooking, boil the pasta is salty water. Once it’s al dente, remove to a strainer and run cold water over the pasta to stop it cooking. Drain completely.

4. In a very large bowl, combine the pasta, tomato, onions, arugula and steak, pour the dressing over it and toss. Serve at room temperature.

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