Recipe: Marinated Beef and Pasta Salad with Lemon-Herb Vinaigrette Dressing

MARINATED BEEF AND PASTA SALAD

1 pound mostaccioli, ziti or other medium pasta shape, uncooked
2 tbsp. vegetable oil
3 tbsp. lemon juice
2 tbsp. red wine vinegar
1 tbsp. fresh chopped oregano
1 tbsp. fresh chopped thyme
2 tbsp. Dijon mustard
1 tbsp. dried oregano
1 tbsp. dried thyme
1/2 cup chopped fresh parsley
10 large mushrooms, sliced
2 cups leftover flank steak or roast beef, julienned
2 cups snow peas, chopped in half
1 red bell pepper, ribs and seeds removed, julienned
1 yellow bell pepper, ribs and seeds removed, julienned
Salt and freshly ground black pepper to taste

Prepare pasta according to package directions; drain.

In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms, and beef. Add snow peas and peppers and mix thoroughly. Add pasta and mix again.

Serve immediately or refrigerate for one hour and serve cold.

Makes 10-12 servings
Source: National Pasta Association