Steak, Tomatoes & Bell Pepper Pasta Salad

Jennifer Bass

By
@jenniebug1978

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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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
20 Min
Cook:
25 Min

Ingredients

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
10
cherry tomatoes, quartered
10
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

Step-By-Step

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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