Penne with Beef and Tossed Vegetables

 Print Friendly and PDF

Fresh vegetables, spices and the red wind vinegar sauce will make this a favorite dish. If you are not a beef eater you could sub some grilled chicken and still have a delicious meal.


  • 1 8oz. pkg. Hodgson Mill Gluten Free Brown Rice Penne
  • 2 Tbsp. vegtable oil
  • 3 Tbsp. lemon juice
  • 2 Tbsp. red wine vinegar
  • 1/2 cup fresh parsley, chopped
  • 1 Tbsp. fresh oregano, chopped
  • 1 Tbsp. fresh thyme, chopped
  • 2 Tbsp. Dijon mustard
  • 2 cups fresh mushrooms, sliced
  • 2 cups round steak, or roast beef, cooked, slivered
  • 2 cups snow peas, chopped
  • 1 red bell pepper, seeded and julienned
  • 1 yellow bell pepper, seeded and julienned
  • salt and pepper to taste


Prepare pasta according to package directions, drain.

In a large bowl, mix oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms and cooked beef. Add snow peas and peppers and mix. Add pasta and mix again. Serve immediately or refrigerate for one hour and serve cool.

6-8 servings Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401