The tangy pasta and beef get the headlines in this salad, but can we just say a word or two about the veggies? Super. Delicious.
What You Need
Original recipe yields 8 servings
1/2 cup A.1. Thick & Hearty Sauce
1/4 cup KRAFT Red Wine Vinaigrette Dressing
3 cloves garlic, minced
1 lb. beef top round steak
3 cups tri-colored rotini pasta, cooked, cooled
1 cup cherry tomatoes, halved
1 cup small broccoli florets, cooked, cooled
1 cup sliced fresh mushrooms
1/3 cup sliced green onions
4 oz. KRAFT Swiss Cheese, cut into matchstick strips
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Let's Make It
Mix A.1. sauce, dressing and garlic until blended. Pour 1/4 cup over steak in shallow dish; turn steak over to evenly coat. Refrigerate 1 hour to marinate. Refrigerate remaining sauce mixture for later use.
Heat grill to medium heat. Drain steak; discard marinade. Grill steak 8 to 10 min. on each side or until medium doneness (160°F). Let stand 10 min. Meanwhile, combine cooked pasta with vegetables and cheese in large bowl.
Cut steak across the grain into thin slices. Add to pasta mixture with half the reserved sauce mixture; mix lightly. Refrigerate 1 hour. Stir in remaining sauce mixture before serving.
Substitute 1 lb. boneless skinless chicken breasts for the steak. Marinate and grill as directed, reducing grilling time to 6 to 8 min. or until chicken is done (165°F).
Sprinkle with 2 Tbsp. chopped dried cranberries before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.