Western Beef and Pasta Salad with lean roast beef, julienned with wagon wheel, rotini or other medium shaped pasta and served with lots of healthy vegetables.
8 ounces uncooked pasta (wagon wheels, rotini or other medium pasta shape)
2 tablespoons vegetable oil
3 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 cup fresh parsley, chopped
4 ounces fresh mushrooms, sliced
6 ounces cooked, lean roast beef, julienne (about 1-1/4 cups)
1 cup snow peas, sliced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
Salt and freshly ground black pepper to taste
Prepare pasta according to package directions; drain. Rinse in cold water and drain thoroughly.
In a large bowl, mix vegetable oil, lemon juice, vinegar, mustard, oregano, thyme, parsley, mushrooms and beef. Add snow peas, peppers and pasta; mix thoroughly.
Refrigerate for one hour and serve.
Source: Wheat Foods Council
Recipe makes 6 servings.
Calories: 267; Total Fat: 9g; Saturated fat: 1g; Cholesterol: 27mg; Carbohydrates: 33g Protein: 16g; Fiber: 3g; Sodium: 147mg
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