Elk Pasta Salad

This very versatile recipe is well suited for all tastes.
Adding the opional feta cheese and/or black olives gives the salad a Greek accent.

It can be stored in the refrigerator for up to 3 days and serves up to 15.



Ingredients

Pasta Salad

1 1/2 lb elk sirlion, or similar tender cut
1 1/2 lb penne pasta (dry weight)
2 zucchini squash, diced
1 sweet red pepper, diced
1 green pepper, diced
6 green onions, chopped
4 stalks celery, diced
1/3 cup fresh parsley, finely chopped
1 Jalepeno pepper, diced finely
1 large bunch broccoli
1 small cauliflower
1/3 cup pitted and split black olives (optional)
3 ounces feta cheese, crumbled (optional)

Salad Dressing

1/3 cup olive oil
1/3 cup canola oil
3 tbsp red wine vinegar
2 tbsp lemon juice
2 tsp sugar
1 tsp dry mustard
1 1/2 tbsp Mrs. Dash seasoning blend or similar
1/2 tsp salt

Method

Barbecue elk to desired doneness.
Cool in the refrigerator.
Once cool, cut steak into very thin slices.
Set aside.

Boil pasta in at least 6 quarts of water until barely tender.
Drain, rinse under cold water from the faucet.
Set aside after completely cooled.
Toss occasionally until totally drained.

Cut the broccoli and cauliflower into bite size florets.
Bring 4 quarts of water to a boil.
Add the broccoli and cauliflower florets, cover and blanch for 2 minutes.
Drain immediately.
Cool in another pot of very cold water.
Drain again and, excluding dressing ingredients, combine with all other ingredients.

Add salad dressing ingredients to a shaker bottle.
Shake for about a minute before pouring over salad.
Toss and serve.