Blue Cheese & Beef Pasta Salad
Serves:
4
Prep Time:
Cook Time:
Total Time:
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 teaspoon | olive oil |
| 12 ounces | beef tenderloin, cubed |
| 8 ounces | radiatore pasta, cooked and cooled |
| 1 can | artichoke hearts (13.75 oz), drained |
| 1 cup | crimini mushrooms, sliced |
| 1 cup | white mushrooms, sliced |
| 1 cup | frozen peas, thawed |
| 1 | red bell pepper, sliced |
| 1/2 | small red onion, thinly sliced |
| salt and freshly ground black pepper | |
| 1/2 cup | blue cheese crumbles |
| 3/4 cup | chunky blue cheese dressing |
Directions:
Heat olive oil over medium heat until hot. Add steak; cook 7-9 minutes or until desired doneness, turning once. Cut beef into 1/4 inch slices. Using the same pan, saute mushrooms until tender.
Mix beef, pasta, mushrooms, and vegetables and toss with Litehouse blue cheese dressing and blue cheese crumbles . Season to taste with salt and pepper. Serve warm or refrigerate and serve as a cold salad.
Source: litehousefoods.com
