Greek Grilled Steak Pasta Salad - cooking recipe

Ingredients

3 cups cooked small shell pasta
lettuce leaf (use as many as needed to live the plate)
1 small English cucumber, chopped (peel left on or removed)
1/2 cup kalamata olive (or brine-cured olives of choice)
1 small red onion, thinly sliced
1 (2 ounce) jar diced pimentos, drained
3/4 cup crumbled feta cheese, divided (can use more)
2 beef sirloin steaks
DRESSING
1 medium garlic clove, minced
3/4 cup olive oil
2 teaspoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 teaspoons dried oregano
1/2 teaspoon sugar
1 teaspoon seasoning salt (or use white salt)
fresh ground black pepper

Preparation

Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table.
In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks.
Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly.
Line a large platter plate with lettuce leaves.
Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta.
Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak.
Serve with reserved dressing.
Delicious!