Marinated Beef and Pasta Salad
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Marinated Beef and Pasta Salad
| Wed, 08-15-2007 - 2:01pm |
Marinated Beef and Pasta Salad

Next time you grill steak, be sure to save some leftovers for this colorful main-dish pasta salad, which is fragrant with fresh summer herbs.


1 lb whole wheat pasta, uncooked
2 tbsp vegetable oil
3 tbsp lemon juice
2 tbsp red wine vinegar
1/2 cup fresh parsley, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
2 tbsp Dijon mustard
10 sliced mushrooms
2 cups grilled flank steak, 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
2 tbsp vegetable oil
3 tbsp lemon juice
2 tbsp red wine vinegar
1/2 cup fresh parsley, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
2 tbsp Dijon mustard
10 sliced mushrooms
2 cups grilled flank steak, 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
1. Prepare pasta according to package directions; drain. Set aside.
2. In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms, and beef.
3. Add snow peas and peppers plus salt and pepper to taste and mix thoroughly.
4. Add pasta and mix again.
5. Serve immediately or refrigerate for one hour and serve cold.
2. In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms, and beef.
3. Add snow peas and peppers plus salt and pepper to taste and mix thoroughly.
4. Add pasta and mix again.
5. Serve immediately or refrigerate for one hour and serve cold.


