Wrangler Steak & Pasta Salad Recipe

Just follow the instructions and the result is this wonderful Wrangler Steak & Pasta Salad. If you are looking out for a great style salad, look no further than this Wrangler Steak & Pasta Salad. Make it straight away.




 Chuck blade steak1 Pound, grilled or broiled, cut into bite-size cubes (455 Grams)
 Uncooked rotelle pasta/Rotini pasta12 Ounce, cooked, drained (360 Grams)
 Canned pinto beans15 Ounce, rinsed and drained (One 450 Grams Can)
 Canned red kidney beans15 Ounce, rinsed and drained (One 450 Grams Can)
 Chopped red onion240 Milliliter (1 Cup)
 Chopped green bell pepper240 Milliliter (1 Cup)
 Prepared barbecue sauce355 Milliliter (1 1/2 Cup)
 Cider vinegar120 Milliliter (1/2 Cup)
 Dry mustard2 Teaspoon (10 Milliliters)
 Ground black pepper1⁄2 Teaspoon (3 Milliliters)

Nutrition Facts

Serving size

Calories 553 Calories from Fat 76

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 45.4 mg

Sodium 1647.3 mg68.6%

Total Carbohydrates 85 g28.3%

Dietary Fiber 10.9 g43.5%

Sugars 21.4 g

Protein 29 g57.5%

Vitamin A 3.5% Vitamin C 58.7%

Calcium 65% Iron 59.6%

*Based on a 2000 Calorie diet


In large salad bowl, combine blade steak cubes, pasta, pinto and kidney beans, onion and bell pepper; set aside.
In medium bowl, combine barbecue sauce, vinegar, dry mustard and pepper, blending well.
Pour over pasta salad; toss well to coat.