3 cups Rotini, cooked according to package directions and drained1 pound boneless stir-fry Beef strips2 teaspoons beef-flavor instant Bouillon2 tablespoons vegetable or olive Oil1 cup bottled Italian salad dressing6 ounces Provolone cheese, cut into cubes1 large green bell Pepper, cut into strips1 cup cherry Tomato halves1/2 cup sliced pitted ripe OlivesGrated Parmesan cheese, optional
In large skillet, brown beef and 1 teaspoon bouillon in oil; remove from skillet. In large bowl, combine beef, rotini, salad dressing and remaining 1 teaspoon bouillon; let stand 15 minutes. Add Provolone, green bell pepper, tomatoes and olives; mix well. Cover; chill. Serve with Parmesan cheese if desired. Refrigerate leftovers.
Prepare beef in a non-stick skillet and omit the oil to reduce the fat and calories in this recipe.While this recipe appears to be high in fat and calories, note that the recipe is for an entire meal, entree and pasta dish. Add a side of fresh fruit for a complete and balanced dinner.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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