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Combine olive oil, rosemary, garlic, sea salt and pepper in a bowl. Mix well. Add cutlets and toss to coat. Set aside.
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Place all dressing ingredients in a screw top jar and set aside.
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Cook pasta according to packet direction. Drain and rinse under cold water. Drain well.
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Meanwhile, place broad beans in a heatproof bowl and cover with boiling water. Let stand 4 minutes. Drain, then peel away and discard the outer skin.
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Place all salad ingredients, including pasta and peeled broad beans in a large bowl and toss gently to combine. Heat a barbecue or stove-top grill over a medium-high heat. Cook cutlets for 3 minutes each side for medium, or to your liking.
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Shake jar of dressing to combine ingredients, then pour over salad. Toss gently to combine.
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Serve cutlets with pasta salad.
