Whip up this quick, easy and healthy recipe one weeknight.
Cook the pasta as per packet instructions - strain in colander and leave to cool in cold water.
Heat a wok to hot, add 1 tbsp of oil and cook the beef in 3 batches; set aside when cooked and loosely cover with aluminium foil.
Cook the sliced onions in the wok over low heat until soft and translucent.
In a bowl, mix the cherry tomatoes, sun-dried tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce. Just before serving, add rocket or mixed lettuce leaves.
Leftovers of this salad are perfect to take with you for a lunch on the go.
This recipe was brought to you The Main Meal
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