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Beef and Pasta Salad

 Beef and Pasta Salad
My husband and I like zesty pasta salads and have tried many different types. This delightful dish can be eaten warm or cold, so it's a perfect meal anytime of year.
6 ServingsPrep: 30 min. + chilling


  • 3 cups spiral pasta, cooked and drained
  • 1 medium green pepper, julienned
  • 1 cup halved cherry tomatoes
  • 1/2 cup sliced ripe olives
  • 1 pound beef top sirloin steak, cut into strips
  • 2 tablespoons canola oil
  • 1 bottle (8 ounces) Italian salad dressing
  • 1-1/2 cups (6 ounces) shredded provolone or part-skim mozzarella cheese


  • In a large bowl, combine the pasta, green pepper, tomatoes and
  • olives. In a large skillet, stir-fry sirloin in oil until cooked as
  • desired; drain.
  • If serving salad hot, add dressing to skillet and bring to a boil.
  • Pour over pasta mixture; toss to coat. Add cheese; serve
  • immediately.
  • If serving salad cold, let beef cool for 15 minutes. Add the beef,
  • dressing and cheese to pasta mixture; toss to coat. Chill for at
  • least 1 hour. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.