Cook the pasta

• Bring a large pot of salted water to a boil and cook the farfalle until al dente.
• Drain and rinse briefly under cold water, then set aside.

Sear the steak

• Season the steak generously with steak seasoning, salt and pepper on both sides.
• Sear in a hot pan to the desired doneness, then rest before slicing.

Prepare the salad base

• In a large bowl, combine the halved cherry tomatoes, halved mozzarella balls, chopped basil and arugula.
• Add the cooled pasta.

Dress the salad

• Add the pesto and lemon juice and toss everything together.
• Season with salt and pepper to taste.

Finish and serve

• Slice the rested steak against the grain and add it to the salad.
• Top with crumbled feta if using and serve.