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.
Servings: 4 to 6
Ingredients:
* 1 pound mostaccioli pasta, uncooked
* 2 tablespoons vegetable oil
* 3 tablespoons lemon juice
* 2 tablespoons red wine vinegar
* 1/2 cup fresh parsley, chopped
* 1 tablespoon fresh oregano, chopped
* 1 tablespoon fresh thyme, chopped
* 2 tablespoons 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
* Salt and freshly ground pepper
Directions:
Prepare the pasta according to the package directions; drain. Set aside.
In a large bowl, mix the vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms and beef. Add the snow peas and peppers plus salt and pepper to taste and mix thoroughly. Add the pasta and mix again. Serve immediately or refrigerate for 1 hour and serve cold.
