ITALIAN BEEF AND PASTA SALAD Sparked with a lemony dressing this main dish salad is as easy as 1, 2, 3 when you use sliced deli roast beef or leftover barbecued steak. Best served chilled.

Prep and Cook Time: 15 minutes   2 cups 500 mL penne pasta 1 lb 500 g deli Roast Beef, thickly sliced 1 1 green or red pepper, cut in narrow strips 1/3 cup 75 mL olive oil ¼ cup 50 mL lemon juice 1 tbsp 15 mL Dijon Mustard 4 tsp 20 mL Italian seasoning ½ tsp 2 mL EACH salt and pepper

Cook the pasta according to package directions; drain and rinse well with cold water. Cut the beef in narrow strips and mix with peppers and pasta in a large bowl. Mix oil, lemon juice, mustard, Italian seasoning, salt and pepper together; pour over salad and toss. Chill until serving time. Garnish with green or black olives, if desired. Makes 4 servings. TIP:  If Italian seasoning isn�t available use 2 tsp (10 mL) each dried oregano and thyme. For a lower fat dressing use ¼ cup (50 mL) oil and add 2 tbsp (30 mL) chicken stock or water. Nutritional Information PER SERVING: (Based on using 1/4 cup oil as in tip): 361 Calories 24 g Protein 17 g Fat 28 g Carbohydrates