Recipe
Salad
Penne Rigate Pepper Steak Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) pkg low-carb penne rigate, uncooked | ||
| 1 lbs. sirloin steaks, trimmed and pounded | ||
| ½ c. Hy-Vee olive oil, divided | ||
| 2 tbsp. cracked black pepper | ||
| 1 medium yellow bell pepper, seeded and diced | ||
| 1 medium red bell pepper, seeded and diced | ||
| 2 clove(s) garlic, minced | ||
| ¼ c. fresh basil, chopped | ||
| ¼ c. fresh chives, chopped | ||
| 1 tbsp. fresh tarragon, minced | ||
| 1 c. Dijon vinaigrette dressing | ||
| Hy-Vee salt, to taste |
Directions
- Cook pasta according to package directions.
- Meanwhile, rub steaks with 2 tbsp. olive oil and coat with black pepper.
- Heat a sauté skillet over medium heat. Add steaks and sauté to medium-rare and remove.
- Add remaining olive oil to skillet and sauté vegetables and spices 4 to 5 minutes.
- In large mixing bowl, add hot pasta and top with sautéed vegetable mixture.
- Cut steaks into 1-1/2-inch long strips and add to salad.
- Pour in dressing and mix well. Serve immediately.
Nutrition facts
Servings
580 Calories per serving
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 5mg
- Sodium: 520mg
- Total Carbohydrates: 38g
- Protein: 18g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 160%
0%
Iron 15%
0%
Calcium 6%