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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband and I like zesty pasta salads and have tried many different types. This delightful dish can be eaten warm or cold, so it's a perfect meal anytime of year. Ingredients:
3 cups spiral pasta, cooked and drained |
1 medium green pepper, julienned |
1 cup halved cherry tomatoes |
1/2 cup sliced ripe olives |
1 pound beef top sirloin steak, cut into strips |
2 tablespoons canola oil |
1 bottle (8 ounces) italian salad dressing |
1-1/2 cups (6 ounces) shredded provolone or part-skim mozzarella cheese |
Directions:
1. In a large bowl, combine the pasta, green pepper, tomatoes and olives. In a large skillet, stir-fry sirloin in oil until cooked as desired; drain.
2. If serving salad hot, add dressing to skillet and bring to a boil. Pour over pasta mixture; toss to coat. Add cheese; serve immediately.
3. If serving salad cold, let beef cool for 15 minutes. Add the beef, dressing and cheese to pasta mixture; toss to coat. Chill for at least 1 hour. Yield: 6 servings.
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