This recipe by Chef Jud Simpson, showcases beef as a healthy main-course pasta salad. Chef Simpson has served as the Executive Chef at Canada’s House of Commons. Serve warm or al fresco along with baby greens.
Ingredients
Directions
Rub: Combine chili powder, black pepper, garlic, hot sauce, thyme and salt in bowl; rub all over beef. Cover and refrigerate for 2 to 4 hours.
Toss tomatoes, sweet peppers and zucchini with the olive oil, garlic, salt and black pepper. Grill or broil, turning occasionally, until tender-crisp, about 5 to 7 minutes. Cool and cut into 1-1/2 inch (4 cm) chunks. Keep warm.
Slice beef into 1-inch (2.5 cm) thin strips. Pat strips dry with paper towel. Heat canola oil in nonstick skillet until hot; stir-fry strips in batches, until browned but pink inside, about 2 minutes for each batch. Toss beef, vegetables, thyme, green onion, cooked penne and olive oil together in large bowl, until well mixed. Season to taste.
- Category: Pasta Dish
- Method: Eating Well