Add seasonal veggies into the mix with this tasty beef and spring pasta salad.
- Cook the pasta in a large saucepan of boiling salted water following packet directions until al dente. Drain well. Transfer for a large bowl.
- Meanwhile, combine the pepper and garlic in a small bowl. Season with salt. Add the beef steaks and toss to coat. Heat half the oil in large frying pan on medium-high heat. Cook the beef for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 mins. Thinly slice.
- Add the snow peas, zucchini, asparagus and tomatoes to same pan. Cook, stirring occasionally for 5 mins or until vegetables start to char. Add the vegetables and beef to the pasta with the bocconcini, lemon juice, mustard and remaining oil. Stir to combine.
- Divide the pasta salad among serving bowls to serve.
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