This was a super easy dish, very satisfying, and delicious! And it was great hot off the press, room temp, and I ate it cold the next day for leftovers. YUMMY!!!! In order to create a recipe, the best thing to do is to look and see what you have in your fridge/pantry that you need to use up! This is what I found, and the result was wonderful!
First I wanted to make the Dressing. I wasn’t in the mood for a heavy, hot pasta dish, so I decided to go with a light Balsamic Dressing. It was AWESOME!!!! Simple and delish. Here’s how to do it:
3 shallots, minced
3 cloves garlic, minced
5 T Good Quality Balsamic Vinegar
3 T Good Quality EVOO
2 T Dijon Mustard
1-2 T Chopped Parsley
1 T Torn Basil
Mix and Set Aside!
Tear Swiss Chard into medium-sized pieces.
Chop Green Onions & Chiffonade Basil.
Get Steak & Onion on Grill. For the Steak I Karinaded it overnight. For the Onion, I cut it up and added 1 tsp Balsamic Vinegar wrapped it up in foil and threw it on the grill. Boil Rigatoni so pasta will be ready! Be sure to add a tad of EVOO and salt to your pasta water when it comes to a boil!
Now, get a BIG HUGE GINORMOUS BOWL!!!!!
Throw in a couple of handfuls (half) of the Swiss Chard and add a few T of the Balsamic Dressing from earlier. Toss and Mix. Then, add half the drained hot pasta on top. Next, layer the rest of the Swiss Chard then the remaining pasta on top. This will make it easier to mix and combine! Add the remainder of dressing on top!
Next add the Tomatoes & Onions. Toss with Tongs to Combine!
And Voila, Dinner is Served!