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INGREDIENTS
| 3 lb |
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1.5 kg |
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Top Sirloin or Rib Eye Premium Oven Roast |
| 2 cups |
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500 mL |
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fusilli or penne pasta |
| 1/2 cup |
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125 mL |
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light mayonnaise |
| 1 |
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1 |
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pkg KNORR® Pasta Dish Seasoning, Sundried Tomato Parmesan variety |
| 2 tbsp |
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30 mL |
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lemon juice |
| 2 |
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2 |
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green onions, sliced |
| 1/2 cup |
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125 mL |
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EACH diced red pepper and thinly sliced zucchini |
| 1/3 cup |
|
75 mL |
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feta cheese, crumbled (optional) |
| 1/4 cup |
|
50 mL |
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sliced black olives (optional) |
PREPARATION TIME: 20 minutes
COOKING TIME: 1 - 1 1/2 hours
DIRECTIONS
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Season roast to taste and insert meat thermometer into centre of roast. Preheat BBQ to medium-high heat. Grill, fat side up, or cook on rotisserie over drip pan in closed BBQ over indirect heat. Allow from 22 mins per lb/500g for medium-rare to 30 mins per lb/500g for well done. Meanwhile, cook pasta according to package directions, rinse under cold running water, drain well. In large bowl, combine mayonnaise, seasoning mix and lemon juice. Stir in drained pasta, onions, red pepper and zucchini, toss to coat. Cover and chill at least 1 hour. Toss with feta cheese and sliced black olives, if desired. Serve as a side dish with the thinly sliced roast beef.
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 325 Calories |
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12 g Fat |
| 31 g Protein |
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18 g Carbohydrates |
TIP
To oven roast, place roast, fat side up, on rack in roasting pan without lid. Season roast to taste and insert meat thermometer into centre of roast, avoiding fat or bone. Roast at 325°F (160°C) to desired doneness, allowing from 22 mins per lb/500g for medium-rare to 30 mins per lb/500g for well done.
Internal Temp. (When Removed From Oven):
Medium-Rare 140°F (60°C)
Medium 155°F (68°C)
Well 165°F (74°C)
The temperature will rise an additional 5°F (3°C) during standing.
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