Buttoned Up

This may very well be my favorite warm-weather dinner.

It has all of the components you look for at this time of year – it’s easy, do-ahead, and can be served warm or room temp.

The vinaigrette serves as both marinade and dressing.

And best of all, it’s totally flexible – add in whatever herbs or veggies you like, substitute feta for the mozzarella, or shrimp for the steak.

It’s summer after all – so bend the rules and have fun.

Pasta with steak, tomatoes and arugula

1/2 cup olive oil

1/4 cup red wine vinegar

1 tablespoon (generous) Dijon mustard

salt and pepper

1 1/2 pounds flank steak

1 pound whole wheat pasta

1 pint cherry tomatoes, halved

1 container mozzarella balls, halved

5 ounces baby arugula wedge of parmesan

Mix vinegar and mustard together, then slowly whisk in oil till emulsified.

Season with salt and pepper to taste; set aside.

Place steak in a shallow dish and season both sides generously with salt and pepper.

Pour enough vinaigrette over steak to cover and turn to coat evenly (reserve remainder).

Let marinate for at least one hour or overnight.

Prepare the pasta according to directions; drain and transfer to a large serving bowl.

Toss with reserved vinaigrette.

Add the tomatoes, mozzarella and arugula.

Grill steak till medium-rare and let rest on cutting board for 10 minutes and thinly slice against the grain.

Add to pasta, then season with salt and pepper to taste.

Place a portion of pasta on each plate. Using a vegetable peeler, shave a few slices of parmesan atop each serving.

Taken from Buttoned Up,, a company dedicated to helping stressed women get organized.

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