- 1
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(0 Votes)
Ingredients
- 1/4 cup red wine vinegar
- 3 tablespoons no-salt-added beef broth
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon honey mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 cups hot cooked farfalle (about 6 ounces uncooked bow tie pasta)
- 2 cups diced zucchini
- 2 cups chopped plum tomato
- 1/3 cup chopped fresh parsley
- 4 ounces sliced lean deli roast beef cut into 1/2-inch-wide strips
Preparation
Step 1
Combine first 6 ingredients; set aside. Combine pasta and remaining ingredients; add dressing, tossing to coat.
Serving Size: 2 cups
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