Steak, Tomatoes & Bell Pepper Pasta Salad

Jennifer Bass


This recipe was created during one of our "let's see what all we have to cook with" days. Fresh veggies and whole wheat pasta make this a great one-dish meal.

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★★★★★ 1 vote
20 Min
25 Min


2 lb
boneless petite sirloin, thinly sliced
1 medium
red bell pepper, sliced
1 medium
yellow bell pepper, sliced
1 medium
orange bell pepper, sliced
1 large
green tomato, coarsely chopped
2 small
yellow tomatoes, coarsely chopped
cherry tomatoes, quartered
sweet orange tomatoes, halved
8 oz
sliced baby portobello mushrooms
1 box
whole wheat penne pasta
3 clove
fresh garlic, minced
1 1/2 c
italian blended shredded cheese
1/3 c
freshly grated parmesan cheese
1-1 1/2 c
balsamic vinaigrette dressing
salt & pepper, to taste


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1Bring a large pot of water to a boil.

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2While water is boiling, saute mushrooms in a large skillet for about 5 minutes. Add the tomatoes, bell peppers and garlic and saute over medium heat until bell peppers are crisp tender.

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3Cook pasta according to package directions.

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4While pasta is cooking, heat another skillet on medium high heat. Add the beef and cook until meat is no longer pink.

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5Drain beef on paper-towel lined plate to remove any excess grease.

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6Drain pasta and return back to pot.

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7Add cheeses to the pasta and stir until cheese is melted.

8Add vegetables and beef and mix well.

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9Add Balsamic Vinaigrette and mix. Serve warm.

About this Recipe

Course/Dish: Beef, Pasta, Steaks and Chops, Salads
Regional Style: Italian