Valley of the Sun Pasta Salad

 

Serves 6 to 8

1 lb. Penne or other medium pasta shape
1 lb. boneless beef top sirloin, cut 1-inch thick
1/4 tsp. salt
1/2 tsp. pepper
3 tbsp. oil, divided
6 green onions, whites and tops, thinly sliced
2 large navel oranges, sectioned, cut into chunks or 2 small cans of mandarin oranges, drained
1-1/2 cups jicama, cut into 2-inch strips
1/2 cup (bottled) olive oil vinaigrette dressing
1 tbsp. coarse grain Dijon mustard
1/2 tsp. crushed cumin seed
2 tbsp. lemon juice
1/4 cup orange juice

Cook the pasta according to package directions, drain and rinse with cold water. While pasta is cooking, rub beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add beef, cook 10-12 minutes for medium rare to medium, turning once. Remove; let stand 5 minutes. Slice thinly across the grain, cut into strips. Add beef strips with meat juices, green onion, orange, and jicama to pasta. Toss to mix.

Whisk remaining ingredients together in bowl. Pour over pasta mixture; toss to combine. Serve at room temperature or slightly chilled.