Marinated beef & pasta salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mostaccioli or Ziti; OR other medium pasta shape (uncooked) |
| 2 | tablespoons | Vegetable oil |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Fresh chopped oregano |
| 1 | tablespoon | Fresh chopped thyme |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Dried oregano |
| 1 | tablespoon | Dried thyme |
| ½ | cup | Fresh parsley, chopped |
| 10 | larges | Mushrooms, sliced |
| 2 | cups | Leftover flank steak or roast beef, julienned |
| 2 | cups | Snow peas, chopped in half |
| 1 | Red bell pepper ribs and seeds removed, julienned | |
| 1 | Yellow bell pepper ribs and seeds removed, julienned | |
| Salt | ||
| Freshly ground black pepper | ||
Directions
Prepare pasta according to package directions; drain.
In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms, and beef. Add snow peas and peppers and mix thoroughly. Add pasta and mix again. Serve immediately or refrigerate for one hour and serve cold. Season to taste with salt and pepper.
Serves 10 to 12
Each serving provides: 269 Calories; 16⅕ g Protein; 34⅗ g Carbohydrates; 7⅒ g Fat; 24.3 mg Cholesterol; 35⅘ mg Sodium.
Calories from Fat: 24%
Copyright National Pasta Association () (Reprinted with permission)