Grilled Sirloin and Pepper Pasta Salad

  • 6 ounces dried multigrain rotini pasta
  • 8 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1 pound boneless beef sirloin steak
  • 1/2 16 ounce package miniature sweet peppers (about 10 peppers)
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 ounces blue cheese, crumbled


  1. Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking. Drain and rinse with cold water; drain again.
  2. Meanwhile, heat a grill or grill pan coated with nonstick cooking spray over medium-high heat. Add beef and cook for 4 to 5 minutes on each side until desired doneness. Remove to a cutting board; cover with foil and let stand.
  3. Meanwhile, coat the peppers with cooking spray and cook on the grill for 5 to 7 minutes or until charred, turning frequently.
  4. Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl. Thinly slice steak. Combine the pasta mixture, beef, peppers, and dressing in a large bowl; toss gently until well blended. Sprinkle with cheese.