Directions

1. 1

   In a small bowl, whisk together 1 tablespoon olive oil, distilled vinegar, white grape or apple juice, salt if using, and salt-free Italian herb blend until well blended. Set the vinaigrette aside.

2. 2

   Bring a large pot of salted water to a boil. Add the white-wheat rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse it under cool running water to stop the cooking process; set aside.

3. 3

   Preheat your grill to medium-high heat. Lightly coat both the yellow and red bell peppers with the remaining 1/2 teaspoon olive oil.

4. 4

   Place the whole peppers on the grill and cook, turning occasionally with tongs, until the skin begins to brown and bubble in spots (about 8–10 minutes). Remove the peppers from the grill and set aside to cool briefly.

5. 5

   At the same time the peppers are grilling, place the beef sirloin on the grill and cook to an internal temperature of 145°F for medium-rare doneness, turning once midway through cooking (approximately 4–5 minutes per side, depending on thickness). Use a meat thermometer inserted into the thickest part of the steak to verify the temperature. Remove the steak from the grill and let it rest for a few minutes before slicing.

6. 6

   Once the peppers have cooled enough to handle, slice them into strips, removing and discarding the seeds and stems.

7. 7

   Using a sharp knife, slice the beef sirloin against the grain into thin, even strips.

8. 8

   Slice the fresh pears into thin wedges.

9. 9

   In a large bowl, combine the cooled pasta and fresh arugula, tossing gently to combine.

10. 10

    To serve, divide the pasta-arugula mixture evenly among four plates. Arrange the grilled beef slices, pepper strips, and pear wedges on top of each salad. Drizzle each serving with the prepared vinaigrette and finish with a sprinkle of crumbled Gorgonzola cheese.