Cajun Beef and Pasta Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 31%
  • Fat: 10.8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21.3g
  • Carbohydrate: 31.1g
  • Fiber: 0.0g
  • Cholesterol: 45mg
  • Iron: 0.0mg
  • Sodium: 641mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  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.
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