Chuckwagon Barbecued Tenderloin Salad

8 Oz. Wagon wheel pasta
1 1/2 Lbs. Cold roast beef, cut into 1 1/2 x 1/2-inch strips
1 Small onion, very thinly sliced
1 Green pepper, very thinly sliced
8 Oz. Barbecue sauce
2 Oz. Dijon-style mustard
1 Head Leafy green lettuce
1 Head Redleaf lettuce
2 Large tomatoes, sliced for garnish

Cook pasta until al dente, rinse and drain, cover and refrigerate.

In large bowl, combine roast beef, onion and green pepper. In a separate bowl, whisk together barbecue sauce and mustard. Add to beef mixture. Add pasta and toss to combine.

Line 6 plates with a combination of green and red lettuce leaves. Shred remaining lettuce and divide evenly between the plates, mounding lettuce in the center of the plate. Spoon beef mixture over shredded lettuce. Garnish with tomato.

Yields: 6 Servings