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Cajun Beef and Pasta Salad

Yield 2 servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cooking Light Light Cooking for Two