Wrangler Steak & Pasta Salad
Just follow the instructions and the result is this wonderful Wrangler Steak & Pasta Salad. If you are looking out for a great style salad, look no further than this Wrangler Steak & Pasta Salad. Make it straight away.
|Chuck blade steak||1 Pound, grilled or broiled, cut into bite-size cubes (455 Grams)|
|Uncooked rotelle pasta/Rotini pasta||12 Ounce, cooked, drained (360 Grams)|
|Canned pinto beans||15 Ounce, rinsed and drained (One 450 Grams Can)|
|Canned red kidney beans||15 Ounce, rinsed and drained (One 450 Grams Can)|
|Chopped red onion||240 Milliliter (1 Cup)|
|Chopped green bell pepper||240 Milliliter (1 Cup)|
|Prepared barbecue sauce||355 Milliliter (1 1/2 Cup)|
|Cider vinegar||120 Milliliter (1/2 Cup)|
|Dry mustard||2 Teaspoon (10 Milliliters)|
|Ground black pepper||1⁄2 Teaspoon (3 Milliliters)|
In large salad bowl, combine blade steak cubes, pasta, pinto and kidney beans, onion and bell pepper; set aside.
In medium bowl, combine barbecue sauce, vinegar, dry mustard and pepper, blending well.
Pour over pasta salad; toss well to coat.