Mean woman pasta salad is anything but “mean.” And I can assure the woman making it is as sweet as pie haha! I wonder how this wonderful pasta dish got its name? If any of you know, please do tell in the comments.
Check out what my pals over at Group Recipes had to say about this recipe:
“I found this on the internet a long time ago and have used it many times. A great side to serve at a bbq. Lots of garlic so not for the faint of heart.”
I guess I’m not the only one who enjoys finding great recipes on the internet and sharing them with the masses. This pasta salad is definitely worth sharing.
Ingredients
1-pound Barilla seashell pasta
3 cups chopped tomatoes
5 cloves garlic, minced
15 kalamata olives, pitted and sliced
1/4 cup chopped fresh basil
1/4 cup Bertolli olive oil
10 pepperoncini (chopped if desired)
Instructions
Pour oil to a depth of ¼ inch in a large skillet. Place over medium heat while you prepare the cubed steaks.
In a shallow bowl or pie plate, stir together flour, salt, and pepper. In another shallow bowl, pour milk.
Dip each piece of meat into milk on both sides, then flour mixture on both sides, back in milk on both sides, and back in flour mixture on both sides. Repeat until both pieces of meat are breaded.
Carefully place in hot oil and cook until browned on both sides, about 8-10 minutes. Remove to paper towel lined plate while you prepare the gravy.
For the Gravy
Drain off all grease except for 3-4 tablespoons. Add flour to grease and stir over medium heat until flour is browned, just 1-2 minutes.
Reduce heat to low and pour in milk while stirring constantly. Add Salt and Pepper. Stir over low heat until gravy is of desired thickness. Add more milk if it becomes too thick.
Pour gravy over fried steak, mashed potatoes, and biscuits if you like.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT PASTA RECIPE AND INGREDIENTS.
Quick Tip: You can make a creamy version of this pasta salad by replacing the olive oil with mayo and milk.
Thank you to Group Recipes for this great recipe.
