Ingredients
1/2 cup pre-diced red onion
7–8 sprigs fresh cilantro (rinsed)
1/4 cup canned, sliced jalapeno peppers
1/2 cup roasted red peppers
two 8-ounce cans crushed pineapple in juice (drained)
8 ounces mostaccioli or penne rigate pasta
2 tablespoons canola oil, divided
1/2 teaspoon chili powder, divided
1 pound beef flank steak
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 bag fresh baby spinach leaves (5–6 oz)
1/2 cup grape tomatoes (rinsed)
1 (11-ounce) can mandarin oranges in light syrup (about 1 cup), well drained
1/4 cup raspberry vinaigrette
2 medium yellow squash
2 medium zucchini
large zip-top bag
1/4 cup balsamic vinaigrette
1 teaspoon seasoned salt, divided
1 (6-ounce) package sliced portabella mushrooms
Description
Picante Steak And Mostaccioli Pasta With Spinach Raspberry Salad
Publix Super Markets
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