Western Beef and Pasta Salad

Western Beef and Pasta Salad


  • 8 ounces wagon wheels, rotini or other medium pasta shape
  • 2 tablespoons vegetable oil
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 cup fresh parsley, chopped
  • 4 ounces fresh mushrooms, sliced
  • 6 ounces cooked, lean roast beef, julienne (about 1 1/4 cups)
  • 1 cup snow peas, chopped in 1/2-inch pieces
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • Salt and freshly ground pepper to taste


  1. Prepare pasta according to package directions; drain.
  2. Rinse in cold water and drain thoroughly.
  3. In a large bowl, mix vegetable oil, lemon juice, vinegar, mustard, oregano, thyme, parsley, mushrooms and beef.
  4. Add snow peas, peppers and pasta; mix thoroughly.
  5. Refrigerate for one hour and serve.

Servings: 6

Calories/Serving: 267

Nutrition: Each serving provides approximately: 267 calories, 16 g protein, 33 g carbohydrates, 9 g fat (1 g saturated), 3 g fiber, 27 mg cholesterol, 21 mcg folate, 3 mg iron, 147 mg sodium

Recipe and photo used with permission from: Wheat Foods Council

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