Western Beef and Pasta Salad

Yield: 6 servings

Ingredients

• 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

Instructions

1. Prepare pasta according to package directions; drain.
2. Rinse in cold water and drain thoroughly.
3. In a large bowl, mix vegetable oil, lemon juice, vinegar, mustard, oregano, thyme, parsley, mushrooms and beef.
4. Add snow peas, peppers and pasta; mix thoroughly.
5. Refrigerate for one hour and serve.

Nutrition

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

Attribution

Recipe and photo used with permission from: Wheat Foods Council