Cajun Beef and Pasta Salad

Recipe from

Oxmoor House

Nutritional Information

Calories 310
Caloriesfromfat 31 %
Fat 10.8 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.3 g
Carbohydrate 31.1 g
Fiber 0.0 g
Cholesterol 45 mg
Iron 0.0 mg
Sodium 641 mg
Calcium 0.0 mg


6 ounces lean flank steak
2 tablespoons dry red wine
3/4 teaspoon Cajun seasoning, divided
2 ounces fusilli (corkscrew) pasta, uncooked
1 cup sliced fresh mushrooms
1/2 cup julienne-sliced green pepper
2 tablespoons sliced pimiento
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons nonfat mayonnaise
2 tablespoons white wine vinegar
Vegetable cooking spray


Trim fat from steak; place steak in a shallow dish. Pour wine over steak, and sprinkle with 1/4 teaspoon Cajun seasoning. Cover and marinate steak in refrigerator 1 hour.

Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place in a medium bowl. Stir in mushrooms and next 4 ingredients. Combine mayonnaise, vinegar, and remaining 1/2 teaspoon Cajun seasoning; spoon over pasta mixture, and toss gently. Cover and chill.

Remove steak from marinade, and discard marinade. Place steak on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into 1/4-inch slices; cut slices into 1-inch pieces. Add steak to pasta mixture, and toss gently.