A hearty and tasty gluten-free pasta salad with fresh vegetables, tender venison steak, and a tasty Italian dressing. Great for a picnic in the summer or a quick and easy meal.
Ingredients: 8 ounces gluten-free pasta penne or fusilli. 1 pound venison steak, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup gluten-free Italian dressing. 2 tablespoons balsamic vinegar. 1/4 cup crumbled feta cheese optional.
Instructions: Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside to cool. In a skillet, heat the olive oil over medium-high heat. Season the venison steak slices with salt and pepper. Sear the venison for 2-3 minutes per side until cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing it thinly. In a large mixing bowl, combine the cooked pasta, sliced venison, cherry tomatoes, cucumber, red onion, black olives, basil, and parsley. In a small bowl, whisk together the gluten-free Italian dressing and balsamic vinegar. Pour the dressing over the salad and toss to coat all the ingredients evenly. If desired, sprinkle crumbled feta cheese on top of the salad for extra flavor. Chill the gluten-free venison pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Serve cold and enjoy!
6th International Conference On Applied Chemistry And Biology
