• 15 to 20 minutes
  • Makes 4 servings
  • Salad

Steak & Sugar Snap Pea Pasta Salad

Fresh and colorful, this steak & sugar snap pea pasta salad is a proven winner!


  • 12 ounces grilled beef steak, cut into slices
  • 1 cup uncooked gemelli or corkscrew pasta
  • 2 cups fresh sugar snap peas
  • 1 cup grape or teardrop tomatoes , cut in half
  • Salt and pepper
  • 2 teaspoons fresh grated lemon peel
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced


  1. Cook pasta according to package directions. During last 2 minutes of cooking time, add sugar snap peas; drain.

  2. Whisk Dressing ingredients in small bowl until well blended; set aside.

  3. Combine pasta mixture, tomatoes and beef steak slices in large bowl. Drizzle pasta mixture with dressing; toss to coat evenly. Season with salt and pepper, as desired.

    Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

  • Test Kitchen Tips Let steaks rest to redistribute juices before slicing