Steak & Sugar Snap Pea Pasta Salad


  • 12 oz 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
  • Dressing:
  • 2 tsp Fresh grated lemon peel
  • ¼ cup Fresh lemon juice
  • 2 tbsp Olive oil
  • 2 tbsp 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

Recipe and photo courtesy of the Beef Checkoff and

Nutrition Facts

Serving Size: 226 grams
Serves: 4
Amount Per Serving
Calories: 387
% Daily Value*
Total Fat: 20.9g 27%
Saturated Fat: 6.7g
Trans Fat: 0.8g
Cholesterol: 52.7mg 18%
Sodium: 522.4mg 23%
Total Carbohydrate: 27g 10%
Dietary Fiber: 3g 11%
Sugars: 4.1g 8%
Protein: 22.4g 45%