Grilled Sirloin and Pepper Pasta Salad

By courtneyepowell

Ingredients

• 6 ounces dried multigrain rotini pasta
• 8 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1 pound boneless beef sirloin steak
• 1/2 16 ounce package miniature sweet peppers (about 10 peppers)
• 1/3 cup canola oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon-style mustard
• 2 teaspoons honey
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 ounces blue cheese, crumbled

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking. Drain and rinse with cold water; drain again.

Meanwhile, heat a grill or grill pan coated with nonstick cooking spray over medium-high heat. Add beef and cook for 4 to 5 minutes on each side until desired doneness. Remove to a cutting board; cover with foil and let stand.

Meanwhile, coat the peppers with cooking spray and cook on the grill for 5 to 7 minutes or until charred, turning frequently.

Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl. Thinly slice steak. Combine the pasta mixture, beef, peppers, and dressing in a large bowl; toss gently until well blended. Sprinkle with cheese.