Steak & Sugar Snap Pea Pasta Salad

Fresh and colorful, this steak & sugar snap pea pasta salad is a proven winner!

  • 20
  • 4
  • 340
  • 31 g


  • 12 ounces grilled beef steak, cut into slices
  • 1 cup uncooked gemelli or corkscrew pasta
  • 2 cups fresh sugar snap peas
  • 1 cup grape or teardrop tomatoes , cut in half
  • Salt and pepper
  • 2 teaspoons fresh grated lemon peel
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced


  1. Cook pasta according to package directions. During last 2 minutes of cooking time, add sugar snap peas; drain.

  2. Whisk Dressing ingredients in small bowl until well blended; set aside.

  3. Combine pasta mixture, tomatoes and beef steak slices in large bowl. Drizzle pasta mixture with dressing; toss to coat evenly. Season with salt and pepper, as desired.

    Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons


0 % *


0 % DV **


0 % DV

3.4 mg IRON

0 % DV

5.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 341 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 49 mg Cholesterol; 61 mg Sodium; 26 g Total Carbohydrate; 2.5 g Dietary Fiber; 31 g Protein; 3.4 mg Iron; 9.5 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 30.9 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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