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Blue Cheese & Beef Pasta Salad

  • Serves 4 - 6
  • Prep 15 mins
  • Ready-In 30 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Blue Cheese & Beef Pasta Salad

This recipe was developed for Litehouse by Cook & Tell Chef LeighAnn Heirmonys. It is delicious either warm or cold.


1 tsp. olive oil
12 oz. beef tenderloin, cubed
8 oz radiatore pasta, cooked and cooled
1 can artichoke hearts (13.75 oz), drained
1 cup crimini mushrooms, sliced
1 cup white mushrooms, sliced
1 cup frozen peas, thawed
1 red pepper, sliced
1/2 small red onion, thinly sliced
salt and freshly ground black pepper
1/2 cup Blue cheese crumbles 
3/4 cup Litehouse® Chunky Bleu Cheese


Heat olive oil over medium heat until hot. Add steak; cook 7-9 minutes or until desired doneness, turning once. Cut beef into 1/4 inch slices. Using the same pan, saute mushrooms until tender.
Mix beef, pasta, mushrooms, and vegetables and toss with Litehouse blue cheese dressing and blue cheese crumbles . Season to taste with salt and pepper. Serve warm or refrigerate and serve as a cold salad.