A pasta dish…that’s actually good for you? This quick and easy recipe only takes 30 minutes to make, and leftovers are perfect to take with you for lunch on the go.

Preparation time: 20 minutes. Cooking time: 15 minutes

Serves: 4


4 x 200g oyster blade steaks, trimmed of fat, diced

2 cups dry pasta, eg spirals

2 onions, sliced

100g sun-dried tomato, sliced thinly

100g Kalamata olives, pitted

¼ bunch basil, chopped

¼ bunch chives, chopped

250g cherry tomatoes, halved

200g rocket or mixed lettuce leaves

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp soy sauce, salt reduced


1. Cook the pasta until al dente. Strain in colander and leave to cool in cold water.

2. Heat a wok to hot, add 1 tbsp of oil and cook the beef in 3 batches; set aside when cooked and loosely cover with aluminium foil.

3. Cook the sliced onions in the wok over low heat until soft and translucent.

4. In a bowl, mix the cherry tomatoes, sun-dried tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce. Just before serving, add rocket or mixed lettuce leaves.

What’s your favourite quick dinner?