Beef and Pasta Salad with Creamy Horseradish



1 Tbsp. plus 1 tsp. olive oil
1 lb. pieces beef eye round, excess fat trimmed
3-1/4 cups farfalle or other pasta
7 oz. snow peas\raw
1/3 cup French dressing
1 tsp. horseradish cream
1 Tbsp. plus 1 tsp. mayonnaise
1 Tbsp. plus 1 tsp. light sour cream
2 Tbsps. plus 2 tsps. fresh chives, chopped
1 red bell pepper, sliced
9 oz. cherry tomatoes

1. Preheat oven to temperature 350°F. Heat oil in a heavy flameproof casserole over medium-high heat. Add beef and brown 3-4 minutes, turning until browned on all sides. Transfer to oven and bake about 25 minutes or until medium rare. Cool and cut beef into cubes.
2. Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain, rinse under cold water and drain again. Place peas in a steamer basket over boiling water. Steam 5-6 minutes, or until bright green and tender. Drain.
3. Combine next 5 ingredients in a jar with a tight-fitting lid and shake well. Combine beef cubes with pasta, bell pepper, tomatoes, peas, and creamy horseradish in a bowl. Toss gently.

Makes 6 servings.

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