Foodservice Recipe: Steak & Sugar Snap Pea Pasta Salad
Fresh and colorful, this is anything but an ordinary salad. Savory steak and the sweet contrast of sugar snap peas are decorated with grape tomatoes and fresh parsley, finished with a fresh citrus scent.
12 ounces grilled beef steak, cut into slices
1 cup uncooked gemelli or corkscrew pasta
2 cup 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 chopped fresh parsley
2 minced garlic cloves
- Cook pasta according to package directions. During last 2 minutes of cooking time, add sugar snap peas; drain.
- Whisk dressing ingredients in small bowl well blended; set aside.
- Combine pasta mixture, tomatoes and steak in large bowl. Drizzle pasta mixture with dressing; toss to coat evenly. Season with salt and pepper as desired.