Roasted Tomato and Shaved Steak Cavatappi Pasta Salad

Serves 4-6

1 8oz box Cavatappi Macaroni (or any alternative is ok too)
1 16oz package of shaved beef steak
1 lb cherry or grape tomatoes
2 Tbsp balsamic vinegar
4 Tbsp olive oil
1 tsp brown sugar
1 shallot, minced
1 garlic clove, finely-minced
1 Tbsp fresh Oregano, minced
8 oz fresh mozzarella pearls
2 Tbsp fresh basil leaves, minced
salt and pepper to taste

In a medium pan, bring 1 Tbsp of the olive oil to medium heat. Add the shaved beef steak. Season with salt and pepper. Cook until browned and then remove from heat and set aside. Meanwhile preheat the oven to 425 degrees F. Cut the larger tomatoes in half and leave the smaller ones whole. Using a parchment paper lined sheet pan evenly place the tomatoes on the pan in one layer. Drizzle with olive oil to coat. Toss the tomatoes with the oil and season with salt and pepper. Let tomatoes roast for about 15-20 minutes or until wrinkled and might burst a bit. Remove from heat and let cool. Bring a large pot of salted water to a boil. Add the pasta, and cook al dente according to package directions, generally about 10-12 minutes. While the pasta is cooking you can prepare the vinagrette. Whisk together the balsamic vinegar, remaining olive oil, sugar, shallot, garlic and oregano until well combined. Remove the pasta from the heat and place in a colander. Rinse with cool water and then return back to the pot. Incorporate the roasted tomatoes, along with any tomato juices, the mozzarella, the shaved beef steak, and the basil. Season with salt and pepper. Serve and enjoy.