Valley of the Sun Pasta Salad
Source of Recipe
the web
Recipe Introduction
Serves 6-8
List of Ingredients
1 lb. Penne or other medium pasta shape
1 lb. boneless beef top sirloin, cut 1-inch thick
1/4 tsp. salt
1/2 tsp. pepper
3 tbsp. oil, divided
6 green onions, whites and tops, thinly sliced
2 large navel oranges, sectioned, cut into chunks or 2 small cans of mandarin
oranges, drained
1-1/2 cups jicama, cut into 2-inch strips
1/2 cup (bottled) olive oil vinaigrette dressing
1 tbsp. coarse grain Dijon mustard
1/2 tsp. crushed cumin seed
2 tbsp. lemon juice
1/4 cup orange juice
Recipe
Cook the pasta according to package directions, drain and rinse with cold water.
While pasta is cooking, rub beef with salt and pepper. Heat 1 tablespoon oil in
a large skillet over medium-high heat until hot. Add beef, cook 10-12 minutes
for medium rare to medium, turning once. Remove; let stand 5 minutes. Slice
thinly across the grain, cut into strips. Add beef strips with meat juices,
green onion, orange, and jicama to pasta. Toss to mix.
Whisk remaining ingredients together in bowl. Pour over pasta mixture; toss to
combine. Serve at room temperature or slightly chilled.
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