Turn wagon wheel pasta and leftover roast beef (or deli sliced beef) into a tasty entree salad by tossing them in a tasty dressing made with barbecue sauce and Dijon mustard and serving on a bed of mixed leaf lettuce with thinly sliced onion and green bell pepper.

Chuckwagon Barbecued Tenderloin Salad

8 ounces wagon wheel pasta
1 1/2 pounds cold, cooked roast beef, cut into 1 1/2 x 1/2-inch strips
1 small onion, very thinly sliced
1 green bell pepper, very thinly sliced
8 ounces barbecue sauce
2 ounces Dijon-style mustard
1 head leafy green lettuce
1 head red leaf lettuce
2 large tomatoes, sliced for garnish

1. Cook pasta until al dente, rinse and drain, cover and refrigerate.
2. In large bowl, combine roast beef, onion and green pepper.
3. In a separate bowl, whisk together barbecue sauce and mustard. Add to beef mixture. Add pasta and toss to combine.
4. Line 6 plates with a combination of green and red lettuce leaves. Shred remaining lettuce and divide evenly between the plates, mounding lettuce in the center of the plate. Spoon beef mixture over shredded lettuce. Garnish with tomato.

Makes 6 servings.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.