Italian Beef & Pasta Toss Salads

Ingredients

• 1 lb. beef tri-tip or sirloin steak, cut in 1/8 to 1/4-inch strips
• 6 oz. uncooked vermicelli, or anglehair pasta
• 1 jar (8 oz.) marinated mushrooms
• salt and pepper, to taste
• 2 small yellow squash or zucchini, cut crosswise into 1/4-inch slices
• 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
• grated Parmesan cheese

Instructions

Cook vermicelli according to package directions; keep warm.

Meanwhile remove 1 Tbsp. marinade from jar of mushrooms and heat in large nonstick skillet over medium-high heat until hot.

Add beef, half at a time, and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with salt and pepper. Keep warm.

In same skillet, combine mushrooms with remaining marinade, squash and tomatoes. Cook over medium-high heat 6-8 minutes or until squash is tender and sauce is slightly thickened.

Combine pasta, beef and vegetable mixture; mix lightly. Garnish with cheese.