Name: Bleu Cheese & Beef Pasta Salad
Ingredients: 1 tsp. Olive oil; 12 oz. Beef tenderloin (cubed); 8 oz. Radiatore pasta (cooked and cooled); 1 Can (13.75 oz. Artichoke hearts, drained); 1 C. Crimini mushrooms (sliced); 1 C. White mushrooms (sliced); 1 C. Frozen peas (thawed); 1 Red pepper (sliced); 1 Small red onion (thinly sliced); ¾ C. Bleu cheese dressing (Salt, and freshly ground pepper)

Recipe furnished by Litehouse, Inc.

Bleu Cheese & Beef Pasta Salad

Ingredients

1 tsp. Olive oil
12 oz. Beef tenderloin cubed
8 oz. Radiatore pasta cooked and cooled
1 Can 13.75 oz. Artichoke hearts, drained
1 C. Crimini mushrooms sliced
1 C. White mushrooms sliced
1 C. Frozen peas thawed
1 Red pepper sliced
1 Small red onion thinly sliced
¾ C. Bleu cheese dressing Salt, and freshly ground pepper

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-slices.
Using the same pan, sauté mushrooms until tender.
Mix beef, pasta, mushrooms, vegetables and toss with bleu cheese dressing.
Season to taste with salt and pepper.
Serve warm or refrigerate and serve as a cold salad.