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Menu Plan for Spring II: Week 13, Thursday

Beef, Chickpea and Feta Pasta Salad

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

    Pasta salads are so versatile, all most anything can be used.  The vinaigrette makes the taste difference: Italian, Oriental, or, as in this case, more of a Mediterranean flavor - to match the marinade on the beef.  Slice the steak on the bias to have tender strips.  Turkey cutlets or chicken breast would work as well.

Beef, Chickpea and Feta Pasta Salad

Total time: 25 minutes
    Chock full of healthy foods: spinach, chick peas, herbs, feta and beef (yes, cheese and beef are healthy foods...) this salad really shouldn't taste nearly as good as it does.  You might want to make more - for leftovers!  You could use whole wheat pasta....

Beef, Chickpea and Feta Pasta Salad Ingredients:

 Instructions:

Note:  If using dried herbs rather than fresh add them to the vinaigrette.

Cooking schedule: 25 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
whisk, 1 small bowl (used 2X), dish for marinating,
pot for pasta, colander,
barbecue grill or skillet
Put water on high heat for pasta
Make marinade, spoon over beef
Wash spinach if needed, tear large leaves
Snip all herbs
Make vinaigrette
Light/turn on barbecue grill if using
Cut feta

Open, drain chickpeas
Start to cook pasta
      Pause while pasta cooks
Start to cook steak
Drain pasta, put into pasta bowl
Turn steak
      Pause again
Remove steak, let rest
Add herbs, spinach, vinaigrette to pasta
Slice steak, add to pasta, along with chickpeas
Stir well to mix, add feta, stir gently,
Serve