Beef and Pasta Salad with Creamy Horseradish
Preparation: 15 min. Cooking: 30 min.
Total: 45 min.
- 1-1/3 Tbsp olive oil
- 1 lb beef eye of round roast, excess fat trimmed, pieces
- 3-1/4 cups farfalle pasta, or other pasta
- 7 oz snow peas
- 1/3 cup French dressing
- 1 tsp horseradish cream
- 1-1/3 Tbsp mayonnaise
- 1-1/3 Tbsp lowfat sour cream
- 2-2/3 Tbsp fresh chives, chopped
- 1 red bell pepper, sliced
- 8-3/4 oz cherry tomatoes
Preheat oven to 350°F. Heat oil in a heavy flameproof casserole over medium-high heat. Add beef and brown 3-4 minutes, turning until browned on all sides. Transfer to oven and bake about 25 minutes or until medium rare. Cool and cut beef into cubes. Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain, rinse under cold water and drain again. Place peas in a steamer basket over boiling water. Steam 5-6 minutes, or until bright green and tender. Drain. Combine next 5 ingredients in a jar with a tight-fitting lid and shake well. Combine beef cubes with pasta, bell pepper, tomatoes, peas, and creamy horseradish in a bowl. Toss gently.