Western Beef and Pasta Salad recipe

8 ounces 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, chopped in 1/2-inch pieces
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
Salt and freshly ground 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.

Servings: 6

Calories/Serving: 267

Nutrition: Each serving provides approximately: 267 calories, 16 g protein, 33 g carbohydrates, 9 g fat (1 g saturated), 3 g fiber, 27 mg cholesterol, 21 mcg folate, 3 mg iron, 147 mg sodium

Recipe and photograph provided courtesy of Wheat Foods Council