- 1 cup uncooked pasta (whole grain)
- 2 cups fresh green beans peas
- 12 ounces grilled steak, cut into slices
- 1 cup grape or teardrop tomatoes, cut in half
- 1/4 red onion, thinly sliced
- Salt and Pepper, to taste
- Dressing:
- 2 teaspoons fresh grated lemon peel
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- Salt and Pepper, to taste
Cook pasta according to package directions. During last 2 minutes of cooking time, add green beans; drain.
Whisk all of the dressing ingredients in small bowl until well blended; set aside.
Combine pasta mixture, steak slices and tomatoes in large bowl. Drizzle pasta mixture with dressing; toss to coat evenly. Season with salt and pepper, as desired.
Sponsor: UT Beef Council
