Steak and Sun-Dried Tomato Pesto Rotini

1 16-oz. bow Whole-Wheat Rotini
1 tbsp. Olive Oil
1/2 medium Onion, diced
3 Cloves Garlic, minced
1/2 lb. Sirloin, cut into stir-fry strips
1 8.5 oz. jar Sun-Dried Tomato Pesto or regular Pesto
1 Bell Pepper (any color), seeded and chopped
3 oz. Feta, crumbled
Chopped fresh parsley, optional

Bring a large pot of salted water to a boil. Add rotini and cook according to package directions. In a large skillet over medium heat, warm oil. Add onion and saute until tender, about 3 minutes. Stir in garlic; saute 30 seconds. Add steak; sprinkle with salt and saute until just cooked through, about 5 minutes. In a large serving bowl, combine pesto, pepper and feta. Drain pasta and add to bowl along with steak mixture; toss well. Top with parsley, if desired. Serve hot, or let cool, cover and chill.

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