MAIN DISH

THAI BEEF PASTA SALAD

• ¼ pound fusilli (cork screw) pasta (about 1 ½ cups)

• 4 tablespoons reduced-fat mayonnaise

• 2 tablespoons Thai peanut sauce

• ½ pound deli roast beef, thick sliced (about ¼-inch), cut into cubes

• Salt and freshly ground pepper

• 4 cups ready-to-eat salad greens

• 1 red bell pepper, cut into 1-inch pieces (about 1 cup)

• 1 cup fresh pineapple cubes

• 2 tablespoons dry roasted peanuts

• 2 tablespoons chopped cilantro (optional)

Bring a large pot of water to boil over high heat. Cook pasta 10 minutes, or according to package instructions.

Meanwhile, mix mayonnaise and peanut sauce in a medium-size bowl. Drain pasta well and add to the bowl along with the beef; toss well. Taste and season with salt and pepper if needed.

Arrange greens on 2 dinner plates, and spoon on pasta and beef. Top with bell pepper and pineapple cubes. Sprinkle with peanuts and cilantro. Makes 2 servings.

Per serving: 656 calories (32 percent from fat), 23.3 g fat (4.6 g saturated, 7.2 g monounsaturated), 99 mg cholesterol, 44.8 g protein, 67.5 g carbohydrates, 7.6 g fiber, 602 mg sodium.

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