4 servings (serving size: about 1 1/2 cups)

Salt-free garlic-pepper seasons juicy steak. We recommend using sirloin, but using flank steak works great, too.

How to Make It

Step 1

Preheat broiler.

Step 2

While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well.

Step 3

Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Step 4

Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

KathrynNC's Review

August 27, 2013
We really enjoyed this recipe and will definitely make it again. Based on other reviews, I briefly sauteed the red pepper and red onion. Served with a small green side salad.

teenywonder's Review

October 29, 2012
This was a hit in my house! My husband loved the meal. I used goat cheese instead and sauteed the onion and red pepper before use. Instead of sirloin, I broiled flank steak. We love veggies, so I added frozen corn with the green beans and it made for rich color and flavor. Delish!

Louman's Review

September 14, 2011
Ironically, had leftover steak, veggies & pasta in frig from a party. Sauted vegggies and added steak & pasta at end. Turned off heat and stirred in dressing serving warm. Did not have blue cheese. It was quick, easy & delish!

TwoIans's Review

July 12, 2010
Our family loved it! We followed the recipe, but left off the blue cheese. It was an excellent Monday night dinner. I would even serve this to friends if we were having a casual night on the patio. It had the right amount of spice.

Moodys's Review

June 10, 2010
Great recipe. Family loved it. We will truly have it again. It is a great weekday recipe for us; gives us enough leftovers for the next day's lunch.

GatewayCook's Review

November 30, 2009
This was good, but I agree it's a little too...tangy, I guess. I served it hot and it was quick to cook and easy to make. I ate it alone and everyone else had homemade dinner rolls. I might add spinach next time...or decrease the mustard...or add some chicken broth and cook it down a little. I'll make it again though, it's a good start.

brennaeg's Review

August 11, 2009
Served it hot. Sauted the onion and red peppers and was glad I did. Thought the dressing had too much vinegar so will half it next time. Might also cook green beans a little longer. Good!

Belladonna714's Review

August 09, 2009
I actually served this as a hot pasta dish instead of a cold salad, and it came out delicious! I roasted the red peppers before slicing, and sauteed the onions in Wegmans basting oil, salt and garlic pepper. This added a little time onto the initial prep but was definitely worth the effort, my boyfriend can't stop raving about it!