Tangy Steak Pasta Salad

Well, I am not sure how it happened, but I it is actually hotter today than it was yesterday!  It is just miserable outside.  Poor Daniel wants to go out and play so badly, but one step outside and you can hardly breathe.  I definitely think it is time to hop on the plane back to Seattle!  

Anyway, in my effort to make "heat friendly" fare (that which requires little to no cooking), I came up with this pasta salad, inspired by a recipe I got from Hy-Vee.  Give it a try, it is quite yummy, and great for a hot evening!

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• Tangy Steak Pasta Salad
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1 1/2 lbs sirloin steak cut 1 inch thick

• 4 cups uncooked tricolor rotini
• 1 cup cooked broccoli florets, chopped
• 1 large bell pepper cut into julienne strips and diced
• 1 can sliced olives
• 2 tbsp. thinly sliced fresh basil
• 1/4 cup homemade or store bought Italian dressing
• 1/4 cup crumbled parmesan cheese

Cook Pasta according to package directions, drain, and allow to cool.  Grill steak over medium high heat until desired doneness is reached (160 degrees for medium), turning once, let stand for 10 minutes.
Trim fat from steak. Cut steak lengthwise in half and then crosswise into thin slices, and then into cubes.
In large bowl, combine beef pasta, broccoli, bell pepper, basil, olives, cheese, and Italian dressing.  Yum!