Home Peter's Recipes Nutrition Past & Future Resources Blanbrook Bison Cape Chin Bison
        Bison Pasta Salad



This very versatile recipe is well suited for all tastes.

For a Greek accent, add feta cheese and/or black olives. For vegetarians, hold back bison until the vegetarian portion(s) are set aside. Add bison slices to the remaining salad.

Toss well before serving. Can be stored in the refrigerator for up to 3 days.

Serves up to 15.
       Ingredients

Pasta Salad Ingredients
1 1/2 lb
1 1/2 lb
2
1
1
6
4 stalks
1/3 cup
1
1
1
1/3 cup
3
bison sirlion, or similar tender cut
penne pasta (dry weight)
zucchini squash, diced
sweet red pepper, diced
green pepper, diced
green onions, chopped
celery, diced
fresh parsley, finely chopped
Jalepeno pepper, diced finely
large bunch broccoli
small cauliflower
pitted and split black olives (optional)
ounces feta cheese, crumbled (optional)
Dressing Ingredients
1/3 cup
1/3 cup
3 tbsp
2 tbsp
2 tsp
1 tsp
1 1/2 tbsp
1/2 tsp
olive oil
canola oil
red wine vinegar
lemon juice
sugar
dry mustard
Mrs. Dash seasoning blend or similar
salt
       Directions

  • Barbecue bison 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 and 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.