Tomato Beef Salad Canton - cooking recipe

Ingredients

6 oz. uncooked pasta shells
3 Tbsp. red wine vinegar
1 Tbsp. soy sauce
1/2 c. thinly sliced green onions
2 Tbsp. chopped parsley
1 (14 1/2 oz.) can stewed tomatoes
2 Tbsp. salad oil
1/2 lb. thinly sliced cooked beef steak (great for leftover steak)

Preparation

Cook pasta according to package directions, rinse, drain and set aside.
Drain tomatoes, reserving 1/4 cup of juice, vinegar, oil and soy sauce.
In a large bowl, place pasta shells, tomatoes, sliced steak, sliced onions and parsley.
Pour sauces over, then toss well to completely coat.
Serve chilled or at room temperature.
Garnish with sesame seed, if desired.
For a spicier salad, add a few drops of pepper sauce.
Makes 4 servings.