Steak & Sugar Snap Pea Pasta Salad
Fresh and colorful, this steak & sugar snap pea pasta salad is a proven winner!
-
20
min -
4
SERVINGS -
340
Cal -
31 g
Protein
Ingredients:
- 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
Dressing:
- 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
Cooking:
-
Cook pasta according to package directions. During last 2 minutes of cooking time, add sugar snap peas; drain.
-
Whisk Dressing ingredients in small bowl until well blended; set aside.
-
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
Nutrition:
341 CALORIES
0 % *
3g SAT FAT
0 % DV **
31g PROTEIN
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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