TANGY PASTA & BEEF SALAD

Tangy Pasta & Beef Salad image

The tangy pasta and beef get the headlines in this salad, but can we just say a word or two about the veggies? Super. Delicious.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

1/2 cup A.1. Thick & Hearty Sauce
1/4 cup KRAFT Red Wine Vinaigrette Dressing
3 cloves garlic, minced
1 lb. beef top round steak
3 cups tri-colored rotini pasta, cooked, cooled
1 cup cherry tomatoes, halved
1 cup small broccoli florets, cooked, cooled
1 cup sliced fresh mushrooms
1/3 cup sliced green onions
4 oz. KRAFT Swiss Cheese, cut into matchstick strips

Steps:

Mix A.1. sauce, dressing and garlic until blended. Pour 1/4 cup over steak in shallow dish; turn steak over to evenly coat. Refrigerate 1 hour to marinate. Refrigerate remaining sauce mixture for later use.
Heat grill to medium heat. Drain steak; discard marinade. Grill steak 8 to 10 min. on each side or until medium doneness (160°F). Let stand 10 min. Meanwhile, combine cooked pasta with vegetables and cheese in large bowl.
Cut steak across the grain into thin slices. Add to pasta mixture with half the reserved sauce mixture; mix lightly. Refrigerate 1 hour. Stir in remaining sauce mixture before serving.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g