Ingredients

• 300g farfalle pasta
• 1 tablespoon cracked black pepper
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 4 Coles Australian Beef Eye Fillet Steaks
• 100g snow peas, trimmed
• 2 zucchini, sliced diagonally
• 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
• 200g vine-ripened cherry tomatoes, cut from the truss
• 1/2 cup Coles Brand Cherry Bocconcini, torn
• 1/4 cup (60ml) lemon juice
• 2 teaspoons wholegrain mustard

Method

• Step 1 Cook the pasta in a large saucepan of boiling salted water following packet directions until al dente. Drain well. Transfer for a large bowl.
• Step 2 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.
• Step 3 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.
• Step 4 Divide the pasta salad among serving bowls to serve.